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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies – Deliciously thick, soft and chewy chocolate chip cookies that are super easy to make, and are vegan-friendly!

Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are AMAZING.

Seriously. These cookies are super thick and chewy; they are irresistibly soft (and stay soft!), and are stuffed full of melty chocolate chips. This may have become my new favourite chocolate chip cookie recipe.

If you are looking for the perfect chocolate chip cookie recipe that also happens to be vegan, look no further. You are absolutely gonna love these!

Vegan Chocolate Chip Cookies

How to make Vegan Chocolate Chip Cookies

Ingredients you’ll need:

  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Cornflour/cornstarch
  • Salt
  • Coconut oil: Replaces the butter used in cookie recipes.
  • Light brown sugar OR coconut sugar
  • Unsweetened applesauce: Replaces the eggs.
  • Vanilla extract
  • Vegan chocolate chips

To make these cookies, start by whisking together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate bowl, whisk together the coconut oil and sugar until combined. Add the applesauce and vanilla, and mix until smooth and combined.

Add the dry ingredients, and mix until just combined. Fold in the chocolate chips. At this point, the dough will be a little crumbly, but you should be able to bring it together with your hands.

Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes. Do NOT over-bake. Slightly under-baking cookies is what makes them so soft and chewy after they have cooled.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

Scroll down for the FULL printable recipe. 🙂

Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are:

  • super quick and easy to make
  • thick, soft, and sooo chewy
  • loaded with melty chocolate chips
  • FULL of flavour

How long will these chocolate chip cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Can I freeze these cookies? Yes you can, but I recommend freezing the dough instead. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen for fresh cookies every time!

Can you taste the applesauce in these cookies? Nope! Not at all. We are only using a small amount to replace one egg that would normally be used here.

Why is my cookie dough crumbly? When folding in the dry ingredients, the mixture will become crumbly and may be hard to bring together with a spatula. BUT the dough should be easy to form together using your hands.

You may also find it easier to form balls with your fingers instead of rolling the dough between your hands.

If you do find it hard to even bring the dough together using your hands, add almond milk (or any milk you prefer), one tablespoon at a time, until the dough becomes easier to form.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Try these vegan recipes next!

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5 from 2 votes
Vegan Chocolate Chip Cookies
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Yields: 12 - 14 cookies
Calories: 250 kcal
Deliciously thick, soft and chewy chocolate chip cookies that are super easy to make, and are vegan-friendly!
Print
Ingredients
  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil 100g, melted
  • 1 cup light brown sugar OR coconut sugar 200g
  • 1/4 cup unsweetened applesauce 63g
  • 2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips 175g
Instructions
  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
  3. Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.

  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips. The dough may be a little crumbly, but you should be able to bring it together with your hands.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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4 Comments

  • Reply
    Marilena
    19th January 2019 at 6:42 pm

    Would a flax egg work here?
    The cookies look great.

    • Reply
      Marsha
      19th January 2019 at 8:19 pm

      Yes, you can use a flax egg instead of the applesauce 🙂

  • Reply
    Renee Goerger
    22nd January 2019 at 5:16 pm

    I’m not vegan, but I do love these cookies!

  • Reply
    Julia
    22nd January 2019 at 6:15 pm

    Thank you for the delicious recipe! Everyone (even the non-vegans :-)) loved them!!

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