Vegan Chocolate Chip Cookies
Nothing tastes better than a warm, fresh-out-the-oven kind of cookies with a dip of milk. Do you agree? No matter how long you have been vegan, we all know what this tastes like. Luckily, I have created one of my all-time best chocolate chip vegan cookies of 2022! This new and improved recipe is a big hit! Vegan cookies that are moist and crunchy are a must!
Alternative ways to make this recipe:
You can add dried fruits or nuts to this recipe to add extra crunch and flavor. You can also check out my other cookie recipes here.Â
Related Recipe: Vegan Chocolate Chip Cookie Squares Recipe
Chocolate Chip Cookies
What is your fondest memory of eating chocolate chip cookies? Mine is from childhood when my friends and I used to sneak in our home-baked cookies into the movie theatres. You can never go wrong with sharing the classic chocolate chip cookies or taking them with you anywhere, at any time. If you love cookies but hate milk, these homemade vegan alternatives are the perfect pairing to go with your vegan chocolate chip cookies.
How many servings does this make?
This recipe makes about 12 small cookies. You can always increase quantities by doubling up on your recipe.
Related Post: Giant Chocolate Chip & Walnut CookiesÂ
INGREDIENTS:
- 2 1/4 cup all-purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 cup vegan butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated white sugar
- 1 tsp vanilla extract
- 6 tbsp aquafaba
- 1 1/2 cups vegan-friendly chocolate chips
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KITCHEN EQUIPMENT:
- 8 x 8-inch pan
- baking sheet
- parchment OR silicone baking mat
- large bowl
- mixer
- ice cream scoop
- wire rack
- 2¼ cup all purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 cupvegan butter, softened
- ¾ cup brown sugar
- ¾ cup granulated white sugar
- 1 tsp vanilla extract
- 6 tbsp aquafaba
- 1½ cups vegan-friendlychocolate chips
- Preheat oven to 350F and line a baking sheet with asilicone baking mat or parchment.
- In a large bowl, sift together flour, salt and baking soda.
- In a separate large bowl, or the bowl of your stand mixer cream together; dairy-free butter, brown sugar, and white sugar until fluffy.
- Add vanilla and aquafaba and mix until well combined and fluffy.
- Slowly mix dry ingredients in to the wet.
- Fold in the chocolate chips.
- Using a cookie or ice cream scoop, scoop cookie dough onto the prepared baking sheet.
- Bake for 8 to 10 minutes, or until edges are lightly golden brown. Do not overbake!
- Remove the baking sheet from the oven and let the cookies sit on the baking sheet for another 5 mins.
- Transfer them onto a wire rack to cool.
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Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!
Looking For More Dessert Recipes?
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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!Â
Ally Strom says:
These are fantastic, thank you. I’ve tried A LOT of vegan chocolate chip recipes, and these are currently my favorite. Maybe it’s the aquafaba that makes the difference? The batter is fluffy and yummy and the closest to traditional cookies that I’ve found. My first batch turned out too big – they spread a lot. So subsequently, I reduced the size, and chilled the batter first for 20 minutes or so. I also added more chocolate chips (about 2.5 C total) and walnuts to some. YUM.