The perfect soft vegan chocolate chip cookies with a few tricks to make them extra soft and thick. These are my go-to chocolate chip cookie.
Everybody has their go-to, tried and true chocolate chip cookie recipe, right? Well, I used to before going vegan and since then it’s been hit or miss. I swear I have tried countless recipes over the years, and some have been pretty good (some VERY bad!) but I had yet to find the PERFECT vegan chocolate chip cookie I was looking for.
I have been working on perfecting this recipe for months, I’ve taken several rounds of photos and then decided, nope, not quite perfect yet. Cookie testing is hard work, but somebody has to do it. 🙂
What makes these vegan chocolate chip cookies so darn perfect?
They are so thick, puffy and soft (but not undercooked). They are not flat and they spread just the right amount during baking.
They are perfectly soft and chewy. For real.
Plus these cookies are almost completely foolproof, and come out perfect every time! And you can make them in 1 bowl (except for the flax egg). I don’t know about you, but I really can’t be bothered with getting out 2 big bowls for chocolate chip cookies.
And the best ever thing about vegan chocolate chip cookies?
You can safely eat the cookie dough to your heart (and stomach’s) content!!!
What makes vegan chocolate chip cookies so soft and thick?
- You must chill the dough for at least a half hour, preferably an hour or even overnight (but who has patience for this?) It’s what gives them that thickness, and prevents them from spreading like crazy and crisping up.
- Cornstarch (or tapioca starch). It’s the secret to puffy, thick cookies!
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If you make this recipe, let me know how it goes! Rate it & leave a comment below. Enjoy!
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- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1/2 cup (1 stick) earth balance vegan butter, softened to room temperature
- 1 1/4 cups brown sugar
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch or tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups non-dairy chocolate chips
Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter for a minute until creamy. Now add in the brown sugar and mix for 1-2 minutes, until fluffy.
Add the vanilla and the flax egg and mix in.
Next, stop the mixer and add 1 cup of the flour and sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined. Add the other cup of flour and mix until combined. The dough will be quite thick.
Add in the chocolate chips and mix for a minute, either by hand or with the mixer until they are evenly distributed.
Cover the bowl tightly with plastic wrap and refrigerate/chill for at least 30 minutes, and up to 1 day.
Remove the cookie dough from the fridge and let sit on the counter for about 15 minutes. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
Roll the dough into balls, about 1-2 tablespoons each. Bake for about 10 minutes, until they are barely golden around the edges. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.
- Cookies should stay fresh for 4-5 days, if they last that long.
- TIP: Freeze cookie dough balls to have on hand to make just a few cookies at a time! Simply cook for 1-2 minutes more, no need to thaw.
- May substitute coconut oil for the vegan butter if desired. Just make sure it's not melted, you want it to be semi-firm.
- Recipe adapted from Sally's Baking Addiction.