Perfect Vegan Chocolate Chip Cookies
These Perfect Vegan Chocolate Chip Cookies are decadently gooey, chewy, and plant-based—your new favorite quick and easy treat!
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer (optional)
- Cookie scoop or spoon
Ingredients
For the Flax Egg:
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
For the Cookie Dough:
- 0.5 cup salted vegan butter softened to room temperature
- 0.5 cup cane sugar
- 0.5 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 2 teaspoons cornstarch or arrowroot powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon kosher salt use 1/2 teaspoon if using unsalted butter
- 1 to 1.5 cups dairy-free chocolate chips or chunks
- flaky salt for serving (optional)
Instructions
Prepare the Flax Egg
- In a small bowl, mix the ground flaxseed with the water. Stir well and let it sit for about 5 minutes until it thickens and forms a gel-like consistency.
Make the Cookie Dough
- In a large mixing bowl, beat together the softened vegan butter, cane sugar, and brown sugar using an electric mixer or a whisk until the mixture is light and fluffy, about 2-3 minutes.
- Add the vanilla extract and the prepared flax egg to the creamed mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
- Gently fold in the dairy-free chocolate chips or chunks, ensuring even distribution throughout the dough.
Chill Dough (Optional)
- Chill the dough in the refrigerator for about 30 minutes for a firmer cookie that prevents spreading during baking.
Bake the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, until edges are lightly golden but centers remain soft.
- Remove cookies from oven and let cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Optionally, sprinkle flaky salt on top while still warm.
Notes
- Use room temperature vegan butter for best creaming results.
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
- Chill dough to help cookies hold shape and become thicker.
- Try adding chopped nuts or different chocolate types for variation.
- Store leftover cookies in an airtight container at room temperature up to one week or freeze dough for later baking.