Why are my chocolate chip cookies coming out flat?

This could be happening because the dough is too soft and warm. To prevent this, try chilling your chocolate chip cookie dough in the fridge for 15 to 30 minutes before scooping and baking, or the butter to flour ratio could be off. I personally like them thinner😊

Can they be made gluten free?

Absolutely! To make these vegan chocolate chip cookies gluten free, simply swap out the all purpose flour for a 1:1 gluten free flour blend. Almond flour will not work.

Where can I find vegan chocolate chips?

You should be able to find vegan chocolate chips at most grocery stores or specialty stores. If you aren’t having any luck, chop up a dark chocolate bar instead.

The Best Vegan Chocolate Chip Cookies

Description

This is seriously The Best Vegan Chocolate Chip Cookie recipe ever! They’re rich, chewy, loaded with chocolate and walnuts, made in one bowl, and are ready to eat in just 30 minutes. You’ll be hooked after just one bite!

Ingredients

Scale

1/2 cup vegan butter, melted and slightly cooled
1/2 cup granulated white sugar*
1/4 cup light or dark brown sugar, packed*
2 teaspoons vanilla
2 tablespoons unsweetened non dairy milk
1 teaspoon unsulphured molasses
1 and 1/4 cups all purpose flour, do not pack your flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 teaspoon instant coffee , reg or decaffeinated
3/4 to 1 cup vegan chocolate chips
1/2 cup chopped walnuts

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Instructions

To a large glass mixing bowl add the melted vegan butter (or melt right in the bowl in microwave) Whisk in the sugars, vanilla, plant milk and molasses.
Add in the dry ingredients starting with the flour. Then add the baking soda, salt, cinnamon and instant coffee on top of the flour . Stir with a wooden spoon until everything is mixed. Then fold in your vegan chocolate chips and nuts.
Drop the dough by large spoonfuls or cookie scoop, or roll into balls (about 3 tablespoons per cookie) onto the baking sheet. Flatten the cookies with the bottom of your measuring cup or fingers
Bake at 350° for 10-12 minutes. (for softer cookies remove at 10 minute mark- for slightly crispier cookies cook for 12 minutes). Let cool for a few minutes on the cookie sheet then transfer to a wire rack. Enjoy!

Notes

For nut free: omit the walnuts
for crispier cookies use all white sugar. Coconut sugar does not work in this recipe
Flour: gluten free flour will work! have not tested with whole wheat flour, oat flour,- and almond flour will NOT work
To store and freeze: will stay fresh covered on counter or in the fridge for 4-5 days and they freeze well for a quick sweet treat

This recipe was originally posted Sept 2018 and has been updated with new photos, tips and more. The recipe itself is unchanged

Recipe inspired by Martha Stewart

Prep Time: 15 Minutes
Cook Time: 10 minutes
Category: Desserts, Sweets , Gluten free
Method: Oven
Cuisine: American, Canadian,

Keywords: vegan chocolate chip cookies