Chewy Chocolate Chip Cookies Recipe Vegan and Delicious

There’s something undeniably comforting about a chewy chocolate chip cookie fresh from the oven. Now imagine that same indulgence, but made entirely vegan — no eggs, no dairy, just pure deliciousness that everyone can enjoy.

Whether you’re vegan, lactose intolerant, or simply looking to try a healthier twist on a classic treat, this chewy chocolate chip cookie recipe is your new go-to. With perfectly soft centers and golden edges, these cookies are packed with rich, melty chocolate chips and just the right balance of sweetness and texture.

This recipe uses simple plant-based ingredients that you probably already have in your pantry. Plus, it’s easy to customize if you want to add nuts, swap chocolate types, or even add a hint of sea salt for that extra flavor punch.

So let’s dive into how to make these irresistible vegan chocolate chip cookies that will have everyone asking for seconds.

Why You’ll Love This Recipe

Deliciously chewy: Thanks to the combination of brown sugar and a flax egg, these cookies have that perfect chewiness you crave.

Simple and accessible ingredients: No exotic or hard-to-find items here — just pantry staples and a few vegan swaps.

Kid-friendly and allergy-conscious: No eggs or dairy means it’s safe for many dietary restrictions, making it a crowd-pleaser at any gathering.

Customizable: Add walnuts, pecans, or even dried fruit to make it your own.

Perfect texture every time: Crispy edges with soft, gooey centers that don’t spread too thin.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup coconut oil, melted (or vegan butter)
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce
• 1 cup vegan chocolate chips

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or fork (for flax egg)
• Electric mixer or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Spoon or cookie scoop

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for 10 minutes until it thickens and becomes gel-like.
2. Preheat your oven to 350°F (175°C): Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4. Cream the fats and sugars: In a large bowl, mix the melted coconut oil with brown sugar and granulated sugar until creamy and smooth.
5. Add wet ingredients: Stir in the flax egg, vanilla extract, and unsweetened applesauce until well combined.
6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix just until combined — be careful not to overmix to keep the cookies tender.
7. Fold in the chocolate chips: Gently stir in the vegan chocolate chips until evenly distributed throughout the dough.
8. Scoop the dough: Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Tips & Variations

For chewier cookies, chill the dough for 30 minutes before baking. This helps the cookies keep their shape and enhances texture.

If you prefer nutty flavors, add ½ cup chopped walnuts or pecans to the dough.

Try swapping the chocolate chips for dairy-free white chocolate chips or vegan butterscotch chips for a different twist.

For a hint of spice, add ½ teaspoon cinnamon or a pinch of cayenne pepper to the dry ingredients.

Use gluten-free flour blend to make these cookies gluten-free without sacrificing texture.

Nutrition Facts

Serving Suggestions

These chewy vegan chocolate chip cookies are perfect on their own with a glass of almond milk or your favorite plant-based milk alternative. For an extra indulgent treat, serve them slightly warm with a scoop of vegan peanut butter gelato or alongside a cup of hot coffee or chai tea.

They also make a lovely addition to a dessert platter with other treats like the Pecan Crackers Recipe or even as a sweet surprise packed in a lunchbox for a midday snack. If you’re planning a holiday or party, you can decorate these cookies with vegan icing or dip half of each cookie in melted vegan chocolate for a stunning presentation.

Conclusion

Whether you’re vegan or just exploring plant-based baking, this chewy chocolate chip cookie recipe hits all the right notes for a satisfying, sweet treat. The combination of simple ingredients and straightforward steps makes it accessible for bakers of all skill levels.

Plus, the result is a batch of soft, chewy cookies that everyone will love — without needing any animal products.

Next time you want to treat yourself or surprise friends and family, whip up these cookies and enjoy the warm, comforting flavors that only a freshly baked chocolate chip cookie can bring. Don’t forget to check out other delicious recipes like the Thelma Sanders Squash Recipe for a savory side or the hearty Bariatric Meatloaf Recipe for dinner inspiration.

For a tangy twist between meals, the Pickled Cherry Pepper Recipe is a must-try.

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