The BEST Vegan Chocolate Chip Cookies
The search for the best classic vegan chocolate chip cookie that is just like a regular non-vegan chocolate chip cookie is over! They are soft, chewy, thick, and studded with chocolate chips!
Print Recipe
Ingredients
- 1/2 cup coconut oil, softened/room temperature (NOT melted)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 tsps vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dairy free chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- Make your flax egg by combining the ground flax seed with water. Set aside for 5 minutes to thicken.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream coconut oil (make sure it is NOT melted) and sugars together for about 3 minutes. (You can stick your measured out coconut oil in the fridge for a couple of minutes if you think it is too soft.) I usually do it at a speed 4 in my Kitchen Aid. Add in the flax egg and vanilla and mix until combined.
- With the mixer on low, slowly add in the dry ingredients. If the dough looks too crumbly, you can add 1 Tbsp of almond milk and mix. Add the chocolate chips and pulse the dough a couple of times until the chocolate chips are fully incorporated. You can also stir by hand with a spatula if you want.
- Form the cookie dough into balls, about 2-2.5 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
- Bake cookies for 10-11 minutes or until the edges are slightly golden brown. DO NOT overbake. It will continue to cook and harden as it cools. Remove from oven and let cookies cool on the baking sheet for 15 minutes. Transfer to a wire cooling rack and cool completely.
- ENJOY!
Servings: 12 big cookies