Best Vegan Chocolate Chip Cookies ❤️ Here’s your perfect, easy vegan chocolate chip cookie recipe. Soft & chewy with a crispy, buttery, caramelized edge and melt-in-your-mouth chocolatey goodness.
Who doesn’t love a really great chocolate chip cookie?
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I’ve always enjoyed baking cookies – oatmeal, sugar cookies, snickerdoodles, tea cookies, snowball cookies, sandies . . . but my all-time favorites are good old-fashioned chocolate chip or “Toll House” cookies. There’s just nothing quite like a perfectly baked chocolate chip cookie. You know the ones – moist and chewy, not too soft, not too hard, a little bit crispy along the edges, with gooey rich chocolate chips. Simply scrumptious.
Over the years, my daughter and I have played around with many variations of the original Toll House cookie recipe, adjusting the ingredients until we finally created the perfect vegan chocolate chip cookie. You’re going to love it!
Who Invented Chocolate Chip Cookies?
It’s no surprise that chocolate chip cookies are considered the #1 cookie in America, but did you know this beloved dessert treat originated just prior to World War II? Here’s the story.
The chocolate chip cookie was invented by American chefs Ruth Graves Wakefield and Sue Brides in 1938.[1] She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking. It is often incorrectly reported that she accidentally developed the cookie, and that she expected the chocolate chunks would melt, making chocolate cookies. In fact, she stated that she deliberately invented the cookie. She said, “We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie.”
https://en.wikipedia.org/wiki/Chocolate_chip_cookie
How do you like your chocolate chip cookies?
Some of us prefer our chocolate chip cookies simple & sweet. Just a perfectly baked golden-brown cookie full of rich semi-sweet chocolate chips. Then there are those who like their cookies a bit more complex. With this recipe, you can add additional ingredients to your liking, such as:
- Chopped walnuts, pecans, or macadamia nuts
- Flaked or shredded coconut
- Oatmeal – rough cut or quick cook
- A pinch of cinnamon
- A sprinkle of fresh orange zest
🥕Tip: Add those extra ingredients sparingly, too much may change the texture & consistency of the cookie dough.
Is it safe to eat raw cookie dough? How about vegan cookie dough?
I know, I know, who doesn’t love nibbling on cookie dough? But as tempting as it is, eating raw cookie dough is not a good idea. Not even vegan cookie dough. Doh!
I always assumed that the concern with consuming cookie dough was the possible exposure to Salmonella poisoning from raw eggs. So if we don’t use eggs, it shouldn’t be an issue, right? Wrong. As it turns out, raw eggs aren’t the only problem with eating uncooked cookie dough. Raw flour is also a potential health hazard.
According the Centers for Disease Control, raw dough can contain bacteria that cause disease.
Flour doesn’t look like a raw food, but typically it is. This means it hasn’t been treated to kill germs such as Escherichia coli (E. coli), which causes food poisoning (foodborne illness). Harmful germs can contaminate grain while it’s still in the field or at other steps during flour production. Processing steps like grinding grain and bleaching flour do not kill germs like E. coli.
Bacteria are killed only when food made with flour is cooked. This is why you should never taste or eat raw dough or batter—whether made from recalled flour or any other flour.
https://www.cdc.gov/foodsafety/communication/no-raw-dough.html
Words to the wise, it’s better to be safe than sorry. Besides, you’ll have just that much more dough for cookie baking. How sweet is that?
How to make the best vegan chocolate chip cookies!
Having the right ingredients is one of the secrets to success in baking. For this recipe, get the best vegan chocolate chips you can find. My favorite are Guittard semisweet chocolate baking chips from San Francisco. They’re dairy-free and delicious. Choosing the right plant-based butter is essential in creating scrumptious cookies. I love Miyoko’s Creamery European Style Cultured Vegan Butter. It adds a beautiful rich buttery flavor and gives the cookies a beautiful caramelized crispy edge.
Why use parchment paper for baking cookies?
Here’s the scoop: Parchment paper may not be necessary, but there are some very useful reasons for using it.
- It can help keep cookie dough from spreading too much while baking. The surface texture or “tooth” of the paper helps hold the dough in place.
- A layer of parchment helps provide even baking by creating air space between the baking sheet & paper which can regulate the overall temperature of the baking surface. Ever notice how some pans get hot spots?
- Parchment also keeps cookies from sticking to the pan, which can be an issue particularly with chocolate chip cookies (if the chips burn onto the pan).
- I always use a layer of parchment whenever I use aluminum foil or an aluminum baking pan. I don’t like aluminum to come into contact with my food.
- Finally, using parchment keeps your pans looking new and makes clean-up a whole lot easier.
See the full recipe below for ingredients and instructions. Happy baking!
very vegan 🌱 very good
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below the recipe. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕
Best Vegan Chocolate Chip Cookies
Equipment
- Electric hand or stand mixer, or a large spoon to hand-mix
- 2 mixing bowls
- One rubber or silicone spatula
- baking sheet
- Silicone baking mat or parchment paper
- Wire cooling rack
Ingredients
- 2 C flour all-purpose
- 1 tsp baking soda
- 1 tsp salt
- 1/2 C granulated sugar
- 1 C brown sugar packed
- 3/4 C vegan butter I use Miyoko's
- 2 eggs (use vegan egg replacer) vegan egg replacer
- 2 tsp vanilla extract
- 1 C semisweet chocolate chips vegan
Instructions
- Preheat oven to 375°
- Line baking sheets with parchment paper or silicone baking mats
- In a mixing bowl, combine flour, baking soda and salt. Set aside.
- In another bowl, cream together butter, granulated and brown sugar.
- Add egg replacer (prepared to package directions) and vanilla, beat until smooth.
- Gradually add flour mixture until combined.
- Stir in chocolate chips.
- Drop rounded teaspoonfuls of cookie dough onto baking sheet or lightly roll into balls with your hands.
- Bake at 375° for 10-12 minutes until cookies are golden-brown.
- Place baking sheet onto a wire rack. Allow cookies to cool for a few minutes on the baking sheet before removing.
Notes
- Chopped walnuts, pecans, or macadamia nuts
- Flaked or shredded coconut
- Oatmeal – rough cut or quick cook
- A hint of cinnamon
- A sprinkle of orange zest
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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These recipe is everything I want in a chocolate chip cookie. Crispy on the outside, chewy inside with just the right balance of non-dairy butter & vanilla. I love them warm from the oven or icy cold from the freezer with a scoop of ice cream sandwiched between two cookies. You’re going to love this recipe.❤️
I made these and they are the best vegan chocolate chip cookies I have baked. These beat all the other recipes I have tried. Thank you for sharing! 🍪❤️
Erin, I’m so happy you love the chocolate chip cookie recipe! Thanks for making my day even sweeter by sharing your wonderful comments! 💚🥕