Name: Vegan Chocolate Chip Cookies - Chewy & Crispy!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 large cookies
Cuisine: American
Ingredients: 1 and 1/4 cups All Purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon cinnamon; 1 teaspoon instant coffee ( reg or decaf); 1/2 cup vegan butter, melted and cooled ( I like “Earth Balance”); 3/4 cup granulated white sugar; 2 teaspoons vanilla; 2 tablespoons non dairy milk; 1 teaspoon unsulphured molasses; 3/4 to 1 cup vegan dark chocolate chips, or 1- 1oo gram vegan dark chocolate bar, chopped; 1/2 cup chopped walnuts

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Say hello to the Best & Easiest Vegan Chocolate Chip Cookies! Perfectly chewy, little crispy and loaded with gooey chocolatey goodness! Quick & Easy to make with everyday ingredients. Your friends will never guess they’re egg and dairy free!

I loved baking chocolate chip cookies with my mom when I was a kid. She followed the same Betty Crocker recipe every time. I always remember thinking the crisco shorting looked weird. I can still picture the box.

Every time I turned around my mom was whipping up a small batch of cookies, bars or brownies. She loved baking!

Well It rubbed off on me and I’m always making desserts! And let me say my Vegan chocolate chip cookies are even better and healthier than my childhood version. Seriously tasty! they are top notch made from scratch yumminess! And no one would question the fact that they’re vegan! Wait until you bite into one!

And you can safely eat the delicious cookie dough because there’s no eggs- woot woot!

Oh and did I mention the dough requires no chilling! And the cookies are ready in under 30 minutes from start to finish!

That’s a major win in my books!

WHAT REPLACES THE EGGS AND BUTTER IN VEGAN CHOCOLATE CHIP COOKIES?

I replaced the butter with Earth Balance vegan butter, and used a little plant milk in place of the eggs. No applesauce was needed! And no flax eggs either. It’s a really simple straight forward recipe! That yields excellent results!

TIPS FOR CRISPY & CHEWY VEGAN CHOCOLATE CHIP COOKIES:

Use melted butter it increases the chewiness
For crispier cookies bake a tiny bit longer
I use molasses to add chewiness and flavour
Using all white sugar increases the crispness where as using more brown sugar results in a softer cookie

HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIES:

Ok let’s get started, Preheat oven to 350° Line a large baking sheet . Set aside

Mix the dry ingredients in a medium mixing bowl. Set aside

Add the wet ingredients to a large mixing bowl and whisk together.

Now add your dry ingredients to your wet and mix with a wooden spoon until just combined. Then fold in your vegan chocolate chips and nuts.

Drop the dough by large spoonfuls (about 3 tablespoons per cookie) onto the baking sheet

Flatten the cookies with the bottom of your measuring cup and bake in the oven at 350° for 10-12 minutes. Let cool for a few minutes on the cookie sheet then transfer to a wire rack. Enjoy!

For full recipe ingredients and instructions see recipe card below

Ok lets make some Vegan Chocolate chip cookies, they’re:

THE PERFECT VEGAN COOKIE

CRISPY

CHEWY

DAIRY FREE

EGG FREE

NUTTY

SOFT

CHOCOLATEY

DROOL WORTHY

SIMPLE DELICIOUS

KID APPROVED

Enjoy you guys! Happy day!

Feel free to leave a comment and rate this recipe below. I’d love your feedback!

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Here’s a few more Vegan Cookie Recipes for you to check out!