Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are soft, chewy, and loaded with dairy-free chocolate chips that melt in every bite. Made without any animal products, this vegan recipe proves you never need butter or eggs to bake the perfect cookie.
Soft and chewy vegan chocolate chip cookies made with coconut oil and flax eggs that taste just like the classic.
Nutrition per serving
Ingredients
dry
wet
mix-in
Instructions
Make the Flax Egg
Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5 minutes until it becomes gel-like. This acts as the egg binder in this vegan recipe.
Mix Wet Ingredients
In a large bowl whisk together the melted coconut oil and brown sugar until smooth and combined. Add the flax egg and vanilla extract and whisk again until fully incorporated.
Add Dry Ingredients
Sift in the flour baking soda and salt into the wet ingredients. Fold everything together with a spatula until a thick dough forms being careful not to overmix. Fold in the dairy-free chocolate chips.
Bake the Cookies
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared sheets spacing them 2 inches apart. Bake for 10 to 12 minutes until the edges are golden but the centers still look slightly underdone.
Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool so resist moving them too soon.
Substitutions
Common mistakes
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