Chewy Cookie Recipe Vegan: Easy, Delicious, and Healthy

Who says you need eggs or dairy to enjoy the ultimate chewy cookie experience? This chewy cookie recipe vegan is here to prove that plant-based baking can be both simple and incredibly delicious.

Whether you’re vegan, have dietary restrictions, or just looking to try something new, these cookies hit the perfect balance between soft, chewy, and packed with flavor. Using wholesome ingredients like flaxseed as an egg replacer and coconut oil for richness, this recipe delivers cookies that stay tender and indulgent bite after bite.

Perfect for afternoon snacks, dessert plates, or gifting to friends, these vegan cookies are versatile and easy to customize with your favorite add-ins. Plus, they come together quickly with minimal fuss—no need to hunt down obscure ingredients or complicated techniques.

So, grab your mixing bowl and let’s dive into a cookie adventure that’s kind to animals and your taste buds alike!

Why You’ll Love This Recipe

This vegan chewy cookie recipe is a game-changer for several reasons:

• Easy to make with simple pantry staples you likely already have.
• Chewy texture that rivals traditional cookies with eggs and butter.
• Customizable—add nuts, chocolate chips, or dried fruit to suit your mood.
• Perfectly balanced sweetness without being overpowering.
• Plant-based and allergy-friendly, making it accessible to many dietary needs.

Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to become a favorite in your recipe rotation.

Ingredients

• 1 tablespoon ground flaxseed (flaxseed meal)
• 3 tablespoons water (for flax egg)
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips (or chopped dairy-free chocolate)
• Optional: 1/2 cup chopped walnuts, pecans, or dried cranberries

Equipment

• Mixing bowls (at least two sizes)
• Measuring cups and spoons
• Whisk or fork (for flax egg)
• Electric hand mixer or stand mixer (optional but helpful)
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Prepare flax egg: In a small bowl, whisk together the ground flaxseed and water. Let it sit for at least 5 minutes so it thickens and gels like an egg substitute.
2. Mix wet ingredients: In a large bowl, combine the melted coconut oil with the brown sugar and granulated sugar. Stir or beat until smooth and creamy. Add the vanilla extract and the prepared flax egg, mixing well until fully incorporated.
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and prevents clumps.
4. Form the dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies chewy and tender.
5. Add mix-ins: Fold in the chocolate chips and any optional nuts or dried fruit you like. This is where you can customize your cookies to your preferences.
6. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling helps develop flavor and improves texture.
7. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Shape cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart to allow spreading.
9. Bake: Bake for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked. This ensures maximum chewiness.
10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

“For the chewiest cookies, don’t overbake! Take them out when edges are set but centers are still soft.”

• Oil swap: Substitute coconut oil with vegan butter or vegetable oil if preferred.
• Flour alternatives: Use whole wheat pastry flour for a nuttier flavor or gluten-free flour blends for allergy-friendly options.
• Sweetener variation: Maple syrup or coconut sugar can replace brown sugar for a different sweetness profile.
• Add spices: Cinnamon, nutmeg, or pumpkin pie spice add warmth and depth.
• Mix-ins: Try shredded coconut, vegan white chocolate chips, or chopped dried apricots for variety.
• Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving Suggestions

These chewy vegan cookies are delightful on their own, but here are some ways to enjoy them even more:

• Pair with a cold glass of almond or oat milk for a classic combination.
• Serve alongside a cup of hot coffee or tea to balance the sweetness.
• Top with a scoop of vegan ice cream for an indulgent dessert.
• Use as sandwich cookies with vegan peanut butter or jam in between.
• Gift in a pretty jar or tin with a handwritten note for a thoughtful homemade present.

Conclusion

Making chewy cookies without eggs or dairy has never been easier or more satisfying. This vegan chewy cookie recipe strikes the perfect chord of softness, chewiness, and rich flavor that everyone will love—vegan or not.

Plus, the recipe’s simplicity and flexibility let you get creative with add-ins and tweaks based on what you have on hand.

Whether you’re baking for a special occasion, a cozy night in, or just because, these cookies bring warmth and joy with every bite. Don’t forget to check out other fantastic recipes like Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Pickled Cherry Pepper Recipe for more delicious ideas to expand your kitchen adventures.

Happy baking and enjoy your perfectly chewy vegan cookies!

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