Go Back
ā€“+ servings
best vegan chocolate chip cookies

Best Vegan Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 36 cookies
Calories: 116kcal
Author: Connie šŸ„•
Best Vegan Chocolate Chip CookiesĀ ā¤ļø Hereā€™s your perfect, easy vegan chocolate chip cookie recipe. Soft & chewy with a crispy, buttery, caramelized edge and melt-in-your-mouth chocolatey goodness.
Print Recipe
US Customary - Metric

Equipment

  • Electric hand or stand mixer, or a large spoon to hand-mix
  • 2 mixing bowls
  • Measuring cup
  • Measuring spoons
  • One rubber or silicone spatula
  • baking sheet
  • Silicone baking mat or parchment paper
  • Wire cooling rack

Ingredients

  • 2 C flour all-purpose
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Ā½ C granulated sugar
  • 1 C brown sugar packed
  • Ā¾ C vegan butter I use Miyoko's
  • 2 vegan egg replacer* equivalent of 2 eggs
  • 2 teaspoon vanilla extract
  • 1 C semisweet chocolate chips vegan

Instructions

  • Preheat oven to 375Ā°
  • 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 375Ā° 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

šŸ„•Ā For this recipe, get the best vegan chocolate chips you can find. My favorite areĀ Guittard semisweet chocolate baking chipsĀ from San Francisco. Theyā€™re dairy-free and delicious. I also use butter from Miyoko's Creamery
šŸ„•I recommend using a powdered egg replacer. My favorite is Bob's Red Mill Egg Replacer.
šŸ„•Feel free to add any of these extras to your cookie dough. Just be sure to use them sparingly, as not to alter the texture or consistency of the dough too much.
  • Chopped walnuts, pecans, or macadamia nuts
  • Flaked or shredded coconut
  • Oatmeal ā€“ rough cut or quick cook
  • A hint of cinnamon
  • A sprinkle of orange zest
šŸ„•Store your cookies in an airtight container or ziploc bag. We love to freeze ours.

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 128mg | Potassium: 46mg | Fiber: 1g | Sugar: 11g | Vitamin A: 182IU | Calcium: 11mg | Iron: 1mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

ā­ļøā­ļøā­ļøā­ļøā­ļø If youā€™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!šŸ„•