Classic Vegan Chocolate Chip Cookies
Chocolate Chip Cookies are the most beloved homemade treat in the United States — famous for their golden edges, soft chewy centre, and pockets of melted chocolate. This vegan version keeps every bit of that classic flavour and texture, replacing butter and eggs with simple plant‑based ingredients that taste just as rich and comforting. They are easy to make, universally loved, and taste exactly like the traditional cookies you know — with zero animal products at all.
Shared by vena
Time
25 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- ½ cup melted coconut oil or softened vegan butter
- ½ cup light brown sugar, packed
- ÂĽ cup granulated sugar,, ÂĽ cup unsweetened plant milk (oat, almond, or soy)
- 1 tbsp unsweetened applesauce or mashed banana (acts as egg replacer)
- 1 tsp pure vanilla extract,, 1½ cups all‑purpose flour,, ½ tsp baking soda
- ½ tsp fine sea salt,, ¾ cup vegan semi‑sweet chocolate chips
- Optional: ÂĽ cup chopped walnuts or pecans
👩‍🍳 Instructions
- 1
Preheat your oven to 180°C / 350°F and line two baking sheets with parchment paper.
- 2
In a large bowl, whisk together the melted oil or vegan butter, brown sugar, granulated sugar, plant milk, applesauce, and vanilla until smooth and creamy.
- 3
In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently just until no dry flour remains — do not overmix. Fold in the chocolate chips and nuts if using.
- 4
Scoop equal portions of dough onto the baking sheets, leaving about 5 cm / 2 inches between each cookie to allow spreading.
- 5
Bake for 10–12 minutes until edges are golden and set; the centres will still look soft but will firm up as they cool.
- 6
Let them rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. Enjoy warm or at room temperature.