The Best Vegan Chocolate Chip Cookies
These are hands down the best vegan chocolate chip cookies you will ever make! They are crispy on the outside, and perfectly chewy! They are sweet (but not too sweet), buttery, and oozing with melty chocolate. These cookies are easy to make, use only 1 bowl and 10 ingredients, and will stay chewy for days when kept at room temperature or freeze wonderfully as well.Recipe adapted from Fuss-Free Vegan.
- ¾ cup(s) brown sugar packed
- ½ cup(s) white sugar
- ½ cup(s) vegan butter melted
- 1/4 cup(s) applesauce
- 2 teaspoon(s) vanilla extract
- 1 teaspoon(s) apple cider vinegar (trust me on this)
- 1 3/4 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 8 oz vegan chocolate chopped
- Preheat your oven to 350F (180C). Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the brown sugar, white sugar, vegan butter, applesauce, vanilla extract, and apple cider vinegar. Add in the flour, baking soda, and salt, and use a spatula or wooden spoon to mix well. Lastly, stir in the chocolate.
- Take about 2 tablespoons of cookie dough (I used a cookie scoop), and place the ball of dough on the prepared baking sheet. Repeat, giving each cookie room to spread making about 18 cookies. Do not flatten the cookies. Bake 12 - 15 minutes until the edges are just beginning to brown. Allow the cookies to cool on the pan. The cookies will be puffy when you first remove them from the oven but will flatten more as they cool. They will also get chewier as they cool, and will become super chewy when left overnight uncovered at room temperature.
Vegan Chocolate: For the best gooiest most chocolatey cookies I highly recommend buying a bark of dark chocolate (check to make sure it's vegan) and then using your knife to chop it. The variation of larger and smaller pieces of chocolate will make for the best taste and texture. Apple Cider Vinegar: This is a trick I learned when I was just a kid! Adding a small touch of vinegar to your cookie dough will cause a chemical reaction that makes the cookies extra chewy, and I promise you can't taste the vinegar! (Sub white vinegar in a pinch). Apple Sauce: In this recipe, I use applesauce as an egg substitute. The added moisture is perfect! I use unsweetened applesauce, but sweetened will also work fine. In a pinch, you could alternatively sub ¼ cup of mashed banana, just ensure that the banana is mashed very, very well to ensure it mixes into the dough properly and there are no chunks. Storage: once cooled, store these cookies at room temperature uncovered on a plate, or in a cookies jar. They also freeze wonderfully, just put them in an air-tight container in the freezer.
Serving: 1cookie (recipe makes 18 cookies) | Calories: 203kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 139mg | Potassium: 30mg | Fiber: 1g | Sugar: 21g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan