Vegan Chocolate Chip Cookies are the perfect treat for any special occasion or when you just want a cookie! Bonus, these vegan cookies are freezer friendly.
These are the perfect soft and chewy on the inside and slightly crispy on the edge vegan chocolate chip cookies! My family loves them and that’s for good reason. Plus, no one would know these are vegan cookies unless you told them they’re vegan.
VEGAN CHOCOLATE CHIP COOKIE INGREDIENTS:
- Vegan Butter
- Light Brown Sugar
- Cane Sugar
- Unsweetened Applesauce
- Vanilla
- All Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt
- Chocolate Chips
HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIES
- Beat the butter and sugars until light and fluffy, about 1 minute. Then you’ll mix in the applesauce and vanilla. Set this aside and combine the dry ingredients.
- In a separate bowl combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Mix the dry mixture into the wet mixture slowly until the dough forms. Once the dough forms add in the chocolate chips and any other chocolates, dried fruits or nuts.
- Once combined cover the bowl and chill in the refrigerator for at least 30 minutes or overnight.
- When you’re ready to bake, preheat your oven to 350 degrees F and remove the cookie dough from the fridge, let it sit at room temperature while the oven comes up to temperature if you left it in the fridge overnight.
- Line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop to measure out the cookie dough. Place the cookie dough balls onto the baking sheet and bake for 12-14 minutes or until the cookies are lightly golden around the edges.
- Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack.
Recipe Tips:
- Do not bake the cookies until the oven is preheated. To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
- Don’t over bake the cookies. They will continue to cook after you remove them from the oven.
- If you like a chewier and softer cookie use all brown sugar instead of the cane sugar. (That would mean 1 1/3 cups brown sugar)
- Our favorite tip for cookies is letting them get puffy while baking and then carefully dropping the cookie sheet onto a counter or floor. It makes the cookie flatten and makes for a chewy and delicious cookie. Please be careful while doing this, if you have a fragile counter or floor, or fragile yourself – you can allow the cookies to slowly sink on their own as they cool.
How to freeze cookie dough
Scoop the dough onto a lined baking sheet and leave a little space between them, you can leave less space than when you’re baking.
Freeze the dough and once the dough is mostly frozen you can place it into a freezer-safe container. We like using our stasher bags.
When you’re ready to bake the dough you can let it sit on the counter while the oven preheats or you can leave them in the refrigerator overnight.
FAQs
Once the cookies are cooled you can store them in an air-tight container for about a week.
Yes! We use homemade applesauce or store-bought applesauce, just make sure it’s unsweetened.
Yes! We use dried fruit, nuts, or other chocolate as well.
MORE VEGAN COOKIE RECIPES
- Pumpkin Oatmeal Cookies with Orange Glaze
- Cherry Chocolate Chip Cookies
- Healthy Banana Oatmeal Cookies
Vegan Chocolate Chip Cookies
Ingredients
- 3/4 cup vegan butter
- 1 cup light brown sugar
- 1/3 cup cane sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Using a stand mixer combine the butter and sugars, beat until light and fluffy, about 1 minute. Mix in the applesauce and vanilla and set aside.
- In a separate bowl combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry mixture to the wet mixture in small portions until combined. Then add in the chocolate chips and any other desired mix ins.
- Once combined cover the bowl and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat your oven to 350 degrees F and remove the cookie dough from the fridge, let it sit at room temperature while the oven comes up to temperature if you left it in the fridge overnight.
- Line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop to measure out the cookie dough. Place the cookie dough balls onto the baking sheet and bake for 12-14 minutes or until the cookies are lightly golden around the edges.
- Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack.
Notes
- Do not bake the cookies until the oven is preheated. To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
- Don’t over bake the cookies. They will continue to cook after you remove them from the oven.
- If you like a chewier and softer cookie use all brown sugar instead of the cane sugar. (That would mean 1 1/3 cups brown sugar)
- Our favorite tip for cookies is letting them get puffy while baking and then carefully dropping the cookie sheet onto a counter or floor. It makes the cookie flatten and makes for a chewy and delicious cookie. Please be careful while doing this, if you have a fragile counter or floor, or fragile yourself – you can allow the cookies to slowly sink on their own as they cool.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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