The Ultimate Vegan Chocolate Chip Cookies Recipe
Craving chocolate chip cookies? This easy, healthy recipe for vegan chocolate chip cookies taste just like the OG ones your mom used to make-sans the dairy and eggs.
To make them vegan, there are two ways you can whip them up: with vegan butter or with coconut oil. (Use the latter method if you're a fan of a hint of coconut in baked goods-or just want all the benefits of coconut oil.) Either way, the cookies come out delicious. You'll also use a flax egg instead of regular eggs, swap out cow's milk for a nondairy option (like almond milk), and use dairy-free milk chocolate (or dark chocolate, which typically doesn't have milk in it-just check the ingredients label) to keep them totally vegan.
These vegan chocolate chip cookies are packed with other healthy ingredients, too: They're made with a base of almond and whole-wheat flours, lots of chocolate (go with chips or chunks-your choice), and a sprinkle of sea salt (both in the dough and on top) to give the cookies an irresistible sweet-salty combo taste. (BTW, these other genius dairy swaps are amazing for vegan cooking.)
The best part? You only need one bowl to put the dough together, making for simple cookie prep and easy cleanup.
Vegan Chocolate Chip Cookies
Makes: 18–24 cookies
- 1 flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water
- 1/4 cup light brown sugar
- 1/4 cup cane sugar
- 1/4 cup + 2 tablespoons vegan butter or coconut oil, softened
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 1 cup whole-wheat flour
- 1/2 teaspoon sea salt to mix into dough + more for sprinkling on top
- 1 teaspoon baking powder
- 2–3 tablespoons almond milk
- 1/2 cup dairy-free chocolate chips or chunks (try Enjoy Life)
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground flaxseed and water. Allow mixture to sit for a few minutes to thicken up.
- Next, add the two sugars, vegan butter/coconut oil, and vanilla. Beat with an electric mixer until smooth.
- Add in the flours, 1/2 teaspoon of sea salt, baking powder, and 2 tablespoons of almond milk. Beat again until it forms a smooth dough.
- The dough should be pretty thick and somewhat dry, but easy to form into cookies. If it seems a bit too dry, add in another tablespoon of almond milk.
- Fold in chocolate chunks, and use wooden spoon to mix into the dough.
- Roll dough into 18 to 24 cookie balls, and place on the baking sheet.
- Use your hands or back of a spatula to flatten cookies out. Sprinkle sea salt on top of each cookie, pressing salt crystals into dough.
- Bake cookies for 14 to 17 minutes, or until lightly browned on bottom.
- Allow cookies to slightly cool on baking sheet before transferring to a cooling rack.
Nutrition facts per 2 cookies (if making 24 cookies): 197 calories, 14g fat, 4g saturated fat, 15g carbs, 3g fiber, 5g sugar, 4g protein