Indulge in the ultimate cookie experience with these Perfect Chocolate Chip Cookies. Crafted with love and attention to taste, these cookies offer the ideal balance of chewiness with crispy edges, embodying the classic comfort of traditional chocolate chip cookies while keeping them vegan and gluten-free friendly. Whether you're satisfying late-night cravings, serving a treat to guests, or just wanting a sweet bite, this recipe guarantees perfection in every chip-filled bite. The best part? They're incredibly easy to whip up, making them a surefire hit for any occasion.
There’s something about baking cookies that can be so comforting. The smell of freshly baked cookies warms the soul. These vegan chocolate chip cookies are soft, chewy, and delicious. They are easy to mix up with all of your typical cookie ingredients, expect instead of eggs, we're using flax eggs. Just 15 minutes in the oven and you will have an incredible treat that everyone will enjoy.
Why These Are The Best Chocolate Chip Cookies
- Inclusivity: It's vegan and gluten-free friendly, catering to a wide range of dietary needs and preferences.
- Simplicity: The recipe is straightforward and requires only a few common ingredients, making it accessible for even beginner bakers.
- Texture: The cookies promise a delightful combination of chewiness in the center with crispy edges – a texture many aim for but often miss in a cookie.
- Flavor Profile: Using cane sugar, flax eggs, and vegan butter allows for a rich flavor that doesn’t compromise on the classic chocolate chip cookie taste.
- Flexibility: The recipe offers options like the use of flax eggs or regular eggs, and the choice of almond or oat milk, ensuring flexibility based on what's available or preferred.
- Short Prep and Cook Time: In just 20 minutes total, you can go from gathering ingredients to enjoying a warm cookie, making it a quick treat for sudden cravings or unexpected guests.
- Quality Recommendations: The suggestion to use specific brands, like King Arthur's gluten-free flour, shows attention to ingredient quality, ensuring consistent results.
In essence, this recipe combines classic flavors, texture perfection, and dietary adaptability to provide a delightful cookie experience for all to enjoy!
Chocolate Chip Cookie Ingredients needed
- Butter: You’ll need some melted vegan butter to give these the perfect amount of moisture. If you are not vegan or dairy-free, feel free to use regular butter.
- Sugar: One cup of cane sugar is needed for sweetness. Feel free to use coconut sugar for a healthier alternative.
- Vanilla: For that classic chocolate chip cookie flavor!
- Flax Eggs: We’re replacing the egg in this vegan chocolate chip cookie recipe by using a mix of flaxseed meal and warm water. If you are not vegan and can tolerate eggs, feel free to use one egg to replace the flax eggs in this recipe.
- Baking Powder: To help these bake and get a nice little lift without eggs.
- Milk: Add a very small amount of oat or almond milk to give the batter the right consistency. If you are not vegan or dairy-free, regular milk works.
- Salt: A small amount of salt is very important to balance the sweetness of baked goods. A little goes a long way in bringing out the sweet buttery flavor in these vegan chocolate chip cookies.
- Flour: Use regular or gluten free all purpose flour. If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- Chocolate Chips: To keep these cookies vegan use vegan chocolate chips or chocolate chunks (like the brand, Enjoy Life). If you are not vegan, you may use ay of your favorite semi-sweet chocolate chips.
How to Make The Best Chocolate Chip Cookies
Make the Flax Eggs: Preheat oven to 375ºF. Prepare your flax eggs by mixing 2 tablespoon of flaxseed meal with 4 tablespoon warm water and set aside
Combine The Ingredients: In a medium mixing bowl, mix together the melted vegan butter, cane sugar, vanilla, flax eggs, baking powder, salt, and almond or oat milk. Then, mix in the flour until a thick dough forms. Fold in the chocolate chips.
Roll Cookie Dough Balls: Use your hands to roll the cookies into about 18 balls and place onto a baking sheet lined with parchment paper.
Bake In the Oven: Place the pan in the oven and bake for 8-12 minutes until the cookies are lightly golden on the bottom. Enjoy!
Expert Tips
- Measure the Flour Correctly: Using a food scale is the most precise method for measuring ingredients. If you don’t have one, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Don’t Over Mix The Chocolate Chip Cookie Dough: Once you add the flour, if you stir the batter too much, you may end up with flat cookies that don’t have the optimal tender crumb.
- Don’t Over Bake The Chocolate Chip Cookies: The key to perfectly soft cookies is to take them out of the oven just before they look like they’re done baking. They should still appear slightly wet in the very center. They will continue cooking on the pan and will be wonderfully soft once you allow them to cool completely.
- Extra Chocolate Chips: Adding several extra chocolate chips on top of the cookies while they are still warm will make them look extra tasty.
Frequently Asked Questions
The difference between these cookies and 'regular' chocolate chip cookies is this vegan chocolate chip cookies recipe is free from dairy and eggs. We're using plant-based butter and milk and making our egg from a mix of flaxseed meal and water.
To really take these to the next level, we recommend adding several extra chocolate chips and flaky sea salt on top of the cookies while they are still warm.
Rewarm and refresh cookies in a 350°F oven for 3-5 minutes. If you have a toaster oven, that works great. This brings back delicious texture and there’s nothing like a warm chocolate chip cookie!
Storage Recommendations
- Baked cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
- To freeze, store in a freezer-safe container or baggie and place in the freezer for up to 3 months.
More Cookie Recipes To Try
Chocolate Chip Cookies
Ingredients
Perfect Chocolate Chip Cookies
- ½ cup melted butter regular or plant-based
- 1 cup cane sugar
- 1 teaspoon vanilla
- 2 tablespoon flax eggs seed meal + 4 tablespoon warm water or one regular egg
- 1 teaspoon baking powder
- 1 teaspoon milk regular or plant-based
- ¼ teaspoon salt
- 1 ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ¼ cup chocolate chips
Instructions
The Best Chocolate Chip Cookies Recipe Instructions
- Preheat oven to 375. Prepare your flax eggs by mixing 2 tablespoon of flaxseed meal with 4 tablespoon warm water and set aside.
- In a medium sized mixing bowl, mix together the melted vegan butter, cane sugar, vanilla, flax eggs, baking powder, salt, and almond or oat milk. Then, mix in the flour until a thick dough forms. Fold in the chocolate chips.
- Use your hands to roll the cookies into about 18 balls and place onto a baking sheet lined with parchment paper. Bake for 8-12 minutes until the cookies are lightly golden on the bottom. Enjoy!
Video
Notes
- Baked cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
- To freeze, store in a freezer-safe container or baggie and place in the freezer for up to 3 months.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Tzlil says
Looks yummy. How can I replace the flex eggs? (Even if it’s not vegan) thank you!
JillianGlenn says
I've not tested it with a regular egg but you could try that! I'd try to use a single mashed banana!
Nikki says
They look amazing! Do you think you could sub nut butter for the vegan butter? Thanks!
JillianGlenn says
I've never tried that. I'd recommend coconut oil if looking for a non vegan butter swap!
Kim says
Hello, if I add oats would any of the other measurements change?
JillianGlenn says
Hey Kim, that depends on the amount of oats you'd be adding!
V says
Hello!
What vegan butter brand do you use and gluten free flour? I tried making this twice with a certain brand of vegan butter and the cookies would melt in the oven and fry into cookie brittle 🙁
JillianGlenn says
King Arthur Measure for Measure works great in this recipe. I've used various butters in this recipe but my favorite is Earth Balance, Miyokos, or Country Crock Plant Butter
Joyce says
What about a sugar alternative?
Jillian Glenn says
I haven't tried it but I don't see why it wouldn't work! I'd go with monk-fruit sweetener!
maly outama says
I made these yesterday and they tasted great! I formed them into balls and put them on the baking sheet, except they didn't spread out like yours after baking. Did I miss something? I am so glad I found your GF and vegan recipes.
JillianGlenn says
So glad you enjoyed the cookies! I just made 200 of these yesterday - all flat!! If yours didn’t flatten I’m thinking maybe an ingredient was missed?
maly outama says
The only thing different was I used coconut sugar instead of cane sugar. I will give it another try with no substitution this time ;-). Thanks for responding.
Julie says
My first time baking vegan and GF cookies - should the vegan butter be salted or unsalted?
Jillian says
Hi Julie, I usually purchase salted vegan butter. Unsalted is fine too but you may need to add a pinch more salt to the cookie dough. Hope you love the cookies!
Ivana Casu says
OH MY!!! These are without a doubt the best cookies EVERRRR!!! My husband who usually is not a big fan of vegan food, said that these are the best chocolate chip cookies he ever had! Seriously! They are full of flavor, and so soft. I am following Jill for some time now, and I made many of her recipes, and I was never disappointed! Never! The only thing that I change is the oven temperature, I always bake at 350/375F never higher than that, and often Jill uses high temperature for baking. Other than that, every single recipe is a success!
Jillian says
Hi Ivana! This means the world to me to hear how much you've enjoyed my recipes! Thank you for your kindness and feedback!