So easy and incomprehensibly delicious! That is the perfect description for these Vegan Chocolate Chip Cookies!
Seriously, it takes about 5 minutes to whip up the cookie dough. Let it chill in the refrigerator for at least 30 minutes. Bake. Cool. Feed. So simple!
I have been on the hunt for a really, really good vegan chocolate chip cookie recipe for years. I found a recipe from Tasty with rave reviews. However, most of the reviewers noted variations they made on the recipe. I tried many of them, but just didn’t love them. So, I took matters into my own hands.
Ingredients for Vegan Chocolate Chip Cookies
The major addition I included from the Tasty recipe is oatmeal. I use ground up oatmeal in all kinds of recipes. It’s one of my secret weapons. Because of the oatmeal, I like to use oat milk in this recipe. And we will talk about chocolate chips in just a second.
- Vegan Butter. I am a big fan of Earth Balance Vegan Buttery Baking Sticks. I find it works incredibly well in all my baked goods where I substitute for real butter.
- Brown Sugar. I use light brown sugar in this recipe. I find that dark brown sugar is over powering for these cookies.
- Sugar. Regular, granulated sugar, in equal amount to the light brown sugar, is ideal in this recipe.
- Oat Milk. You could really use any non-dairy milk here, but I much prefer oat milk because it complements the ground up oatmeal and my preference for vegan chocolate chips.
- Vanilla. Just a little vanilla extract for enhanced flavoring. I use my own Homemade Vanilla Extract which has been a great cost saver for me!
- Flour. All purpose flour is perfect here.
- Oatmeal. Use old fashioned oats. Do not use quick or 1-minute oats. A blender is perfect to grind them up, but you can also use a food processor.
- Baking Soda/Baking Powder. Equal amounts of both helps make these cookies rise and brown just enough.
- Salt. I prefer flaky sea salt in the cookie dough to really help balance all the flavors. In addition, you can top the cookies off with a small pinch of Maldon sea salt flakes just before baking.
- Chocolate Chips. There is now lots of variety for vegan chocolate chips. I have tried many different ones, and they are all really good. My favorite one is Endangered Species Premium Baking Chips, which is what I use in this recipe. The oat milk in these chips make them so deliciously close to non-vegan semi-sweet chips, and they make for wonderful cookies!
How to Make Vegan Chocolate Chip Cookies
This is seriously such an easy recipe. Let me break it down for you:
1. Melt the Vegan Butter
You can use a microwave or just place the vegan butter in a small pot and let it melt over the lowest possible flame.
2. Whisk Dry Ingredients
While the vegan butter is melting, grind up the oatmeal in the blender or food processor, then whisk it in with the flour, baking soda, baking powder, and salt. Set aside.
3. Mix Wet Ingredients
Stir in the melted vegan butter into the sugars until all is fully combined. Add the oat milk and the vanilla, stirring until it is all combined.
4. Mix in Dry Ingredients
Stir in the dry ingredients, just until the flour is barely visible. Then add the chocolate chips, stirring just until the chocolate chips are evenly distributed.
5. Refrigerate, Bake, and Feed!
The cookie dough will be bit too wet to really handle, so cover it and pop it into the refrigerator for at least 30 minutes. Scoop out the dough using a small cookie scoop or weigh out approximately 30 grams of cookie dough per cookie. If you really want to gild the lily, top each one off with a small pinch of Maldon Sea Salt Flakes! Place on baking sheet at least an inch or two apart and bake for 11-13 minutes. The edges should just barely be lightly browned. They will continue to bake and firm up during the first ten minutes that they are out of the oven. Make sure to allow them to cool completely on the baking pan before serving.
Frequently Asked Questions About Making Vegan Chocolate Chip Cookies
Do I need to melt the vegan butter for these vegan chocolate chip cookies?
For chewy vegan chocolate chip cookies, it is best to melt the vegan butter as instructed. For a slightly airier cookie, use the vegan butter at room temperature and beat it with the sugars. Continue on with the rest of the recipe as written.
What is the best dairy free milk to use in vegan chocolate chip cookies?
Oat milk is great in this recipe because it complements the ground oatmeal and the oat milk in the chocolate chips if you use the Endangered Species brand. You can, however, use any dairy free milk.
Vegan Chocolate Chip Cookies
- 113 grams vegan butter (½ cup)
- 180 grams all purpose flour (1½ cups)
- 60 grams old fashioned oatmeal, ground in blender or food processor (¾ cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 100 grams sugar (½ cup)
- 110 grams light brown sugar (½ cup, packed)
- 60 grams oat milk (¼ cup)
- 1 teaspoon vanilla extract
- 227 grams vegan chocolate chips (8 ounces or 1½ cups)
- Maldon sea salt flakes (optional)
- Place the vegan butter in a microwave safe bowl and microwave, just until fully melted. Alternatively, place the vegan butter in a small pot and, over the lowest flame possible, melt the vegan butter.
- In a small bowl, whisk together the flour, ground oatmeal, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mix together the sugar, light brown sugar and the melted vegan butter. Add in the oat milk and vanilla. Stir until fully combined.
- Stir in the dry ingredients, just until the flour is almost fully incorporated. Add the chocolate chips. Stir until evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 48 hours.
- Preheat oven to 350° F.
- Scoop the dough with a small cookie scoop (1½ Tablespoons) or weigh out 30 grams worth of dough per cookie. Spread the cookies approximately 2 inches apart on a parchment lined baking sheet. Sprinkle a few sea salt flakes, if using, on top.
- Bake for 11-13 minutes, just until the edges barely start to brown. The middle of the cookies may look raw, but they will continue to cook from the residual heat when they come out of the oven. Cool completely on the baking sheet.