These Vegan Chocolate Chip Cookies are crisp on the outside, soft and chewy on the inside, and oozing with chocolaty goodness in every bite – The recipe is dairy-free, egg-free, and can be made gluten-free too – You will have the best vegan cookies in just minutes, plus, you can also turn them into a giant skillet cookie!
The Best Vegan Chocolate Chip Cookies
I love classic chocolate chip cookies! They are the quintessential American drop cookies made with vanilla-flavored dough dotted with bits of happiness. And with a few substitutions, you can make an impressive vegan version that is as good as anything you can buy in bakeries or at subway!
These vegan cookies have the perfect golden crunchy exterior and soft, chewy center. I love loading them with lots of vegan chocolate chips for the sweet and oozy finish!
And you’ll love that they’re super easy to make too! You don’t have to chill the dough, so you can just roll and bake. So if you are new to vegan baking, this is absolutely the right recipe to get started. They are guaranteed to come out perfect every time!
Bake the cookie in a skillet!
And what can be better than a stack of freshly-baked chocolate cookies? How about a bigger version baked in a cast-iron skillet? Yes, you can use this recipe to make a giant chocolate chip cookie version that is made for sharing! It is faster to make because you skip the shaping part and go straight to baking.
- Flour: you can use spelt or all-purpose flour for this recipe. If you want to make the cookies gluten-free, you can use a gluten-free flour blend 1:1. Whole wheat or buckwheat flour should work too.
- Leavening agents: I used both baking powder and baking soda to give the cookies a nice rise and tender texture.
- Vegan chocolate chips: you can also use chocolate chunks or vegan chocolate bars chopped into smaller pieces.
- Ground vanilla: gives the dough a nice flavor. You can also use vanilla extract if that is what you have
- Vegan butter: adds a richer taste and moisture to the cookies. You can also try using vegan margarine or refined coconut oil.
- Cane sugar: aside from sweetness, sugar also helps the dough to spread and make the surface crispier. Any other type of sugar like white or brown sugar will also work.
- Applesauce: is a great plant-based replacement for eggs. This will bind the ingredients together and give the cookies a better taste. As an alternative, use mashed banana or ground flax seed mixed with water.
How to make Vegan Chocolate Chip Cookies
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the cookie dough
Start by sifting flour, baking powder, and ground vanilla into a medium bowl. Then add baking soda and salt and whisk everything together. Set aside. To another large bowl, add softened vegan butter, applesauce and sugar and beat with an electric hand mixer or stand mixer until creamy and fluffy.
Then add the flour mixture to the butter mixture and mix with a spatula or wooden spoon until combined. Lastly, fold in the chocolate chips.
Step 2: Bake cookies
Scoop out around 2 tbsp of the cookie dough using a cookie scoop or spoon and roll into balls (or spread evenly into greased skillets). Then place them on a parchment lined baking tray and press them slightly flat. Sprinkle with more chocolate chips, if desired, and bake the cookies in a preheated oven at 355°F (175°C) for 10-15 minutes, until slightly golden brown and on the edges.
Note: If making a skillet cookie bake 3-5 minutes longer.
Step 3: Allow to cool and enjoy!
Once done baking, let the cookies cool for 10 minutes on the sheet. Then transfer to a wire rack and allow to cool completely. Top with coarse sea salt as desired. Enjoy! 🙂
Tips when Making Vegan Chocolate Chip Cookies
- Measure your flour properly. If the dough is too dry it will not spread as much and will become tough and dry.
- Do not overmix the cookie batter. Just combine the dry and wet ingredients until a dough forms. A few small lumps are okay.
- Leave enough room between the cookie drops to give way for them to spread.
- Do not overbake the cookies if you want them soft and chewy. Take them out of the oven while the center is still soft, they will continue to harden as they cool.
- Let the cookies cool and set before transferring them to a cooling wire.
- No Chocolate Chips? You can also use vegan M&Ms instead of chocolate chips. You can also add crushed nuts to give your cookies more flavor and texture.
- Want to make a Giant Cookie? If you want to make a skillet cookie with this recipe, be sure to adjust the baking time. Also note, that it will have a softer middle. Check doneness with a toothpick. When it comes out clean, it’s ready!
How do you keep vegan cookies from spreading?
Chilled cookie dough allows the butter to solidify and gives the flour time to hydrate. In turn, this leads to less spread when baking. The longer you chill the dough, the less the cookies should spread.
Leftover cookies can be stored in an air-tight container at room temperature for up to one or even two weeks. Before serving, gently heat them in the microwave for a few seconds to melt the chocolate chips and make them gooey!
To freeze place cooled cookies in a ziplock bag or freezer friendly container and store in the freezer for up to 6 months. To enjoy cookies from the freezer, allow thawing at room temperature or in the fridge overnight.
Can I freeze raw chocolate chip cookie dough?
Yes! To freeze the cookie dough I recommend rolling the dough into balls, then placing the balls on a flat surface and freeze for 30 minutes. Once firm, transfer to a ziplock bag or freezer friendly container and store in the freezer for up to one month. When you want to bake cookies no need to defrost the dough. Simply place in the preheated the oven and bake, adding a few additional minutes in the oven since the cookie dough was frozen.
These Best Vegan Chocolate Chip Cookies are:
- Crisp on the outside
- Soft and chewy inside
- Quick and easy to make
- Can be made in a skillet
- Delicious and chocolaty!
- Perfect as a sweet snack or dessert!
More Vegan Cookie Recipes:
- Apple Oatmeal Cookies
- Shortbread Cookies
- Swedish Oatmeal Cookies
- Linzer Cookies
- Gingerbread Cookies
- Cinnamon Stars
- Vanilla Crescent Cookies
- Nut Corners
- Pecan Pie Bars
- Almond Horns
If you try this Vegan Chocolate Chip Cookie recipe, feel free to leave me a comment and a star rating! And if you take a photo of your small or skillet cookie and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Chocolate Chip Cookies + Skillet CookieAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Chocolate Chip Cookies
- 2 ⅓ cups (280 g) all-purpose or spelt flour or sub gluten-free flour*
- 1 tsp baking powder or sub ½ tsp more baking soda
- ½ tsp baking soda or sub 1 tsp more baking powder
- ½ tsp salt
- pinch of ground vanilla or 1 tsp vanilla extract
- ¾ cup (170 g) vegan butter or margarine softened or sub coconut oil
- 1 cup (200 g) raw cane sugar or another sugar
- 3 tbsp (50 g) applesauce or mashed banana or 1.5 tbsp ground flax seed mixed with 3 tbsp water
- 1 cup (180 g) vegan chocolate chips
- coarse sea salt optional for sprinkling
*Note: Be sure to watch the recipe video + step-by-step photos in the blog post above. Also, I recommend using metric measurements.
- Preheat the oven to 355 °F (175 °C). Line two baking sheets with parchment paper or grease 4 x 6-inch (15-cm) skillets (to make skillet cookies).
- Sift the flour, baking powder, and ground vanilla into a large mixing bowl. Then add baking soda and salt and whisk everything together. Set aside.
- To another bowl, add softened vegan butter, applesauce and sugar and beat with an electric hand mixer until creamy and fluffy.
- Now add the flour mixture to the butter mixture and mix with a spatula or spoon until combined. Then fold in the chocolate chips.
- Scoop out around 2 tbsp of the cookie dough and roll into balls (or spread evenly into the prepared skillets). Then place on the prepared baking sheet, leaving enough place between each cookie as they’ll expand during baking.
- Flatten the balls of dough slightly and top with more chocolate chips, if desired.
- Bake the cookies for 10-15 minutes, or until golden brown and crisp on the outside but still soft in the middle (If you want chewier cookies, do not over-bake since they will harden as they cool). If making a skillet cookie bake 3-5 minutes longer (the thicker the dough, the longer it takes).
- Let cookies cool for 10 minutes on the sheet, then transfer to a wire rack and allow to cool completely.
- Sprinkle with coarse sea salt as desired. Enjoy! 🙂
- Flour: Instead of all-purpose and spelt flour, you can use a gluten-free flour blend 1:1.
- Skillet Cookie: If you use a larger skillet, be sure to adjust the baking time. Also note, that it will have a softer middle. Check doneness with a toothpick. When it comes out clean, it's ready!
- Leftover cookies can be stored in an airtight container for up to one week. Before serving, gently heat them in the microwave for a few seconds.
- More helpful tips and information about this recipe are mentioned in the blog post above!
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