Perfect Vegan Chocolate Chip Cookies
These Perfect Vegan Chocolate Chip Cookies are soft, chewy, and packed with rich dairy-free chocolate chips. A simple, delicious vegan treat everyone will love!
Servings: 24 servings
Ingredients
- 1 tablespoon ground flaxseed our vegan egg substitute that binds everything together
- 2 1/2 tablespoons water to activate the flaxseed and create a gel-like consistency
- 1/2 cup salted vegan butter softened to room temperature, 1 stick
- 1/2 cup cane sugar provides sweetness and a slight crunch
- 1/2 cup packed brown sugar adds moisture and deep caramel notes
- 1 teaspoon vanilla extract enhances the overall flavor and aroma
- 1 1/2 cups all-purpose flour the base of our cookie dough
- 2 teaspoons cornstarch or arrowroot powder, gives a soft, tender texture
- 1/2 teaspoon baking soda helps the cookies rise
- 1/2 teaspoon baking powder adds lift and lightness
- 1/4 teaspoon kosher salt use 1/2 tsp if using unsalted butter, balances sweetness and enhances flavor
- 1 to 1 1/2 cups dairy-free chocolate chips or chunks the star ingredient for luscious melty bites
- Flaky salt optional, for serving, for that gourmet finishing touch
Instructions
- In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5 to 10 minutes until it becomes thick and gel-like.
- In a large mixing bowl, beat the softened vegan butter, cane sugar, and brown sugar together using a hand mixer or stand mixer on medium speed. Continue until the mixture is light, fluffy, and pale in color, about 3 to 5 minutes.
- Mix in the vanilla extract and the prepared flax egg until fully combined.
- In a separate bowl, sift together the all-purpose flour, cornstarch (or arrowroot powder), baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
- Stir in 1 to 1 1/2 cups of dairy-free chocolate chips or chunks.
- Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart onto the prepared baking sheet. Sprinkle a pinch of flaky salt on top of each cookie before baking.
- Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk or fork
- Hand Mixer or Stand Mixer
- Rubber spatula
- Baking Sheet
- Cooling Rack
Notes
- Using salted vegan butter is recommended; increase salt if using unsalted butter for balanced flavor.
- Let the flaxseed and water mixture rest to create the perfect flax egg binding texture.
- For crispier cookies, bake an extra 1-2 minutes but watch carefully to avoid burning.
- High-quality dairy-free chocolate chips or chunks make a big difference in flavor and texture.
- Sprinkling flaky salt on top enhances the chocolate’s richness and adds a gourmet touch.