Chewy Vegan Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used to make. Over the years I've learned a lot about the art of cookie making and these are simple to make but still pack lots of flavor into a chewy, chocolatey chippity package. The secret to this cookie recipe is having just the right ratio of fat, water and golden flax meal. The molasses also adds chewiness and the cinnamon adds a touch of flavor complexity. Finally, the way the cookies are formed results in just the right shape. These cookies are also great for ice cream sandwiches.
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Chewy Vegan Chocolate Chip Cookie Recipe2 Tablespoons golden flax meal
3 Tablespoons water
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
¾ cups + 2 Tablespoons (188 grams) or 1 ¾ sticks Regular Vegan Butter or margarine, room temperature
1 ½ cups sugar
2 teaspoons molasses
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1) Prepare your flax gel mixturePreheat your oven to 350F (177C). In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper.
2) Whisk together the dry ingredientsIn a medium mixing bowl whisk together the all-purpose flour, baking soda, salt and cinnamon until well incorporated. Set aside. For a Holiday twist, add a ½ teaspoon cardamom here as well.
3) Cream the Vegan Butter and other ingredientsIn another medium mixing bowl cream the Vegan Butter and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the molasses and vanilla extract.
4) Mix the vegan cookie doughAdd the flour mixture from Step 2 and mix until just incorporated. The dough will be thicker than traditional non-vegan cookie dough so don't be afraid to use your hands to mix it together if you need to. Stir in the chocolate chips.
5) Transfer the cookie dough to the sheets and bake to perfectionForm the dough into 1 ½ inch balls. Place them on the cookie sheet so they're spaced about 2 to 3 inches apart. Bake for 15 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it's important to pay attention to the baking time. Cookies will store in an air tight container at room temperature for about one week or in a freezer bag in the freezer for up to six months. This recipe makes about 22 to 24 Chewy Vegan Chocolate Chip Cookies.
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I made an account just to rate this recipe. These cookies are amazing!!!!!! I changed a few things: Swapped the regular flour to whole wheat, the sugar and the molasses to organic turbinado sugar and the butter to melted coconut oil with some water. So so so good and chewy! I made them to my nephew, sister and her husband (all omnivores) and they all loved it! Definitely a hit!
Oh my goodness!
I rarely take the time to write reviews (seems like there is always something else to do), but I HAD to stop and comment on this recipe. My son has milk/egg allergies. We are always looking for good vegan recipes. This is the best cookie we have had in a long time. It is pretty unusual for us to like vegan over non-vegan, but my husband and I agree these win hands down. And I have never made a cookie that is better on day three, but these seem to improve over time! I baked the second and third batches for only 14 minutes since the pan was already hot. Wow. It's so hard to eat just one!
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I've been vegan since April and I have tried a lot of cookie recipes but they always ended up more cake like than cookie. These were truly delicious and chewy!! Great job :).
I really don't like giving bad reviews but this recipe is very deceiving !!! I made these 2 times now with exactly the same results figure my mistake first time they not turn out as expected . They ARE NOT chewy they don't even spread like a cookie you get little cakey cookies balls I repeat not chewy at all look nothing like the pic . The writer needs to remove this recipe or revise it . These are horrible
Modified slightly, came out perfect
I have had two absolute baking blunders recently and really needed a win... so I went with cookies, and I salvaged my self-worth!! I read what Michi wrote about modifications and simply added in a big spoon of peanut butter for extra creaminess and cut a bit of the flour. I used half black sugar and half white because I love the richness of black sugar but didn't want the cookies to come out looking too dark. I also don't like molasses so subbed in rice syrup...the results were absolutely perfect, safe to say I'll be getting fat this rainy valentines day.
Some folks mentioned the batter being crumbly, and I had the same issue. I found that using a reduced amount of 100% maple syrup as opposed to dry sweetener helped a ton. It became a nice sticky dough and scooped onto the sheet really easily! I normally don't use a lot of sugar in my dough anymore, so I just used 1/2 cup, but I'm sure a full cup would still be fine :)
These cookies are delicious! Everyone I've made them for loves them!
I tried this recipe because I know many vegans, though I am a vegetarian myself. I think making your own vegan 'butter' is a key to having the recipe work as you see in the photos. I used Earth Balance Vegan spread and tho dough was super super crumbly and didn't hold together. The cookies also did not spread at all.
I also found the cinnamon in these gave a chemical afterburn type taste ( but this is a preference probably). I made these modifications, and the cookies were amazing, and all the non-vegans and vegans alike could not believe they were vegan:
- used organic turbinado sugar *reduced the sugar to 1 cup only.
- 3/4 cup Earth balance Vegan spread + 3/4 cup Earth Balance flax peanut butter (this made the dough react as it should!)
- reduced the flour to about 1 3/4 cups
- no cinnamon.
- You must take a fork and press each cookie before baking.
I made a batch that yielded maybe 30 or so cookies, and by the end of the party last night I only had 4 left. You literally can not tell they are vegan. I was even grilled by a vegan who thought I must have made an error and used something I shouldnt have lol.
But the trick with the flax + water is absolute brilliance in this! It does create a gel and works like an egg! Thank you SO much for putting together a pretty easy recipe! I went to a Vegan Bake off once and well.. I was not impressed by anything so I was very skeptical. And I'm inspired now to try more recipes on this site! :)
Oh my goodness! Thank you so much for this recipe! My son has dairy and egg allergies and this cookie is perfect. It's actually better than my old recipe with eggs and butter. That is hard to come across! I did find out that there is a difference in the taste using regular ground flax and golden ground flax. Golden is definitely better. Thank you thank you for this recipe!
This is the one!
Only variation was to reduce the baking time to 12.5 minutes, perfect recipe. Cookies still soft the morning after baking. My allergy challenged Greenly gave her stamp of approval. Awesome taste!
while making these i had to add a bit of coconut milk as i was mixing the batter b/c it was too crumbly despite having followed the recipe exactly. when i added the milk it came together into a stiff dough. i also found that I had to bake them a bit longer than suggested. A bit less sugar and salt next time b/c those flavors were rather over-powering but still a very good cookie.
Sugar - vegan?
Hi! I had a vegan say to me that all vegans know that regular granulated sugar isn't vegan (gets processed through bone char). So I am assuming that when you call for sugar in your recipes that you mean vegan sugar. Correct?
These cookies are the best vegan chocolate chip cookies out there! Literally everyone I gave these to loved them and they couldn't believe they were vegan! I did lower the amount of sugar to 1 full cup and they still tasted perfect! Thanks for the recipe
These cookies are amazing. You are totally right about the molasses and cinnamon...I've started adding a touch of molasses to other cookie recipes to get that same flavor. Has anyone had any luck making this recipe gluten free?
Amazing!! Better than the "real" thing! Even my non-vegan friends thought they were great! I had almost given up on vegan baking until I made these! Thank you!
Seriously the best vegan chocolate chip cookies I've ever made/tried
Could I use shortening such as Crisco instead of vegan butter?
made them and enjoyed them
How have I been a sweet tooth vegan for 8 years and only just discovered this site/ these cookies!!?
These are PERFECT.
Previous cookies I have tried have been quite 'cakey' but these are just as described. Soft, chewy and cookie perfection.
Thank you for sharing this recipe x
Too sweet but otherwise fantastic
I made these yesterday. The texture is perfect, and the subtle hint of cinnamon is sheer brilliance. However, they're way too sweet for my tastes, though surprisingly, my husband (who generally has a lower sugar tolerance than me) loves them. Next time, I'm going to try cutting back the sugar to 1 cup, and hope that this doesn't change the texture too much. Will report back.
Substitutions I made
I used 3/4 cup olive oil instead of vegan butter, and tripled the flax and reduced the sugar to 1 cup, and rolled them in shredded coconut and was pleased.
The Closest I've Come to My Favorite Non-vegan One
in fact, i'm not sure i could tell a difference between these and my non-vegan favorites in a blind taste test. this is the perfect dough to eat with a spoon. thank you for this!
someone come take these away from me...
Made these with Regular Vegan Butter, vegan white chocolate chips, and macadamia nuts. and now i need to join some sort of 12 step program, cuz i can't stop. My house has always been food central for my family. no one was ever afraid to be my guinea pig. until i started cooking cruelty free. it was actually really difficult to regain the confidence of those who usually just enthusiastically gobbled up whatever i made. this recipe is like ammo in the battle against nervous grimaces and upturned noses.
hey! that recipe looks really great!
just before i try it, i have flax-goo in my freezer and i have a "no egg" egg replacer.
can i use one of them insted of flax meal?
Awesome recipe! Instead of flax, I used standard oats that I ground with a coffee grinder. Came out better than any other vegan cookie recipe I have tried to date. Thank you very much
Too much flour!?!! Both times I've made them they aren't soft and chewy :(
I love these! Will definitely be adding to the recipe box! I love the addition of the cinnamon and molasses....makes a tasty, chewy cookie. And thanks fie the previous comment on using coconut butter/oil...I used Earth Balance and a little grape seed oil, and a mix of organic spelt, rice and white flour and they turned out wonderful. Thanks!
These cookies have an incredible flavour! I love the little bit of cinnamon - they're not "cinnamony" per se, but it does give the flavour added depth without being in-your-face.
I usually bake with coconut oil and coconut palm sugar, so those were the only modifications I made to suit my dietary preferences. The first time, I hadn't read any comments so I just substituted solid coconut oil for the vegan butter, and the dough was super crumbly and dry. I managed to make it work with a bit of water added but it wasn't perfect (but they tasted SO GOOD that I had to try again). This time, I used melted coconut oil, and went by your suggestion (in the comments somewhere) of using 11 tablespoons of oil + 3 tablespoons of water. The dough was a completely different story! It held together beautifully like "normal" cookie dough, and flattened a little in the baking process (though I ended up helping the dough balls a bit by flattening them with a fork).
Thanks so much for this recipe, I know it's going to be a standby in our house!
Question about the sugar
Hi! This recipe looks absolutely delicious and I'm so excited to try it. I just have one question about the sugar and molasses. I have brown sugar on hand but no molasses, so I was wondering if I could just use the same amount of sugar called for in the recipe, substituting with brown sugar and leaving out the molasses? If I use brown sugar instead should I still add some molasses? Thank you!