vegan cookie recipe
The Best vegan cookie recipe
Creamy Chocolate Chip Vegan Cookies
Delicious, soft, and chewy vegan cookies packed with rich chocolate chips and a buttery flavor made with plant-based ingredients. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) unsweetened applesauce
- ⅓ cup (60ml) melted coconut oil
- ⅓ cup (60ml) maple syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (90g) vegan chocolate chips
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, and salt. Set aside. -
3
In another bowl, mix applesauce, melted coconut oil, maple syrup, and vanilla extract until smooth. -
4
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. -
5
Fold in vegan chocolate chips. Scoop dough into 1.5-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet. -
6
Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Whisk
- Large spoon
- Measuring cups
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra chewiness, chill the dough for 30 minutes before baking.
- Use a mix of dark and white chocolate chips for added variety.
- Substitute maple syrup with agave nectar if preferred.
- Ensure your coconut oil is fully melted before mixing with other ingredients.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Watch Video Of How Creamy Chocolate Chip Vegan Cookies Works
❓ Frequently Asked Questions About Creamy Chocolate Chip Vegan Cookies
What is the best way to ensure my vegan cookies stay soft and moist?
To keep your vegan cookies soft and moist, use a mix of flours (like whole wheat or almond flour) and add an extra tablespoon of plant-based milk or applesauce while baking. Chilling the dough for 30 minutes before baking also helps prevent spreading. Additionally, avoid overbaking—check them at 8-10 minutes for a soft, fudgy texture.
Can I substitute any ingredients in this recipe if I don’t have them on hand?
Yes! Here are some swaps:
– Flour: Replace all-purpose flour with whole wheat, gluten-free blend, or oat flour.
– Butter: Use coconut oil, vegan butter, or melted refined coconut oil (adjust baking time slightly).
– Eggs: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), applesauce, or aquafaba (chickpea brine) for binding.
– Sugar: Brown sugar can add chewiness; white sugar keeps them crispier. For extra moisture, add 1 tbsp molasses.
Why are my vegan cookies turning out crumbly or dry?
Crumbly or dry cookies often happen due to:
– Overmixing dough (use a spoon to fold, not a fork).
– Too much flour (check measurements—flours vary in density).
– Underbaking (pull them out when edges are set but centers are still soft).
– Using too much sugar (reduce to ¾ cup if needed).
Fix: Lightly brush cookies with plant milk before baking to add moisture.
How can I make these cookies extra crispy or chewy?
– Crispy: Reduce sugar to ¾ cup, bake at 350°F (175°C) for 10–12 minutes, and chill dough longer. Add ½ tsp baking powder for lift.
– Chewy: Use 1 cup brown sugar, add 1 tsp vanilla, and bake at 325°F (160°C) for 12–15 minutes. Chill dough overnight for denser texture.
– Nutty: Add 2 tbsp chopped nuts or seeds before baking.
Are these cookies suitable for gluten-free diets, and how do I adapt them?
Yes! For gluten-free versions:
1. Replace all flour with a 1:1 gluten-free blend (like Bob’s Red Mill or King Arthur).
2. Ensure your mix-in (nuts, chocolate) is certified gluten-free.
3. Add ½ tsp xanthan gum (if not already in the blend) for binding.
4. Chill dough for 30+ minutes to prevent spreading.
Note: Some GF flours can make cookies denser—adjust baking time by 1–2 minutes if needed.
