These Vegan Soft Chocolate Chip Cookies require no refrigeration and are so soft and chewy (even after a few days, if they last that long!). They're super easy (perfect for kids helping), take less than 20 minutes, and so tasty even non-vegans will love them.
Vegan, Oil-free, Soy-free, Can be Refined Sugar-free, Can be Gluten-free
- 1/2 cup coconut cream, slightly warmed (or use vegan butter, mostly melted)
- 1/2 cup organic cane sugar (see note 1)
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed + 3 tbsp water, mixed
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1-3/4 cup flour (see note 2)
- 1/2 cup dairy-free chocolate chips
- First, preheat your oven to 350 degrees Fahrenheit (or 177 degrees Celsius) and mix your flax egg (stir together 1 tablespoon ground flaxseed + 3 tablespoons of water). Put the flax egg in the fridge to gel for 5 minutes.
- While you wait, cream together the mostly melted or very soft coconut cream and the sugars. Using a stand mixer, a hand mixer, or a strong spoon, beat the coconut cream and sugars into a cohesive paste. Add in the flax egg and vanilla. Mix briefly.
- Now add in the salt, baking soda, and MOST of the flour (don't add it all yet). Mix until combined. Test your dough. If it's too sticky to be held, add more flour until it isn't. Each time I've made this I've only needed about 1 and 3/4 cups flour, but yours could be different. You want your dough to essentially be able to be rolled into a ball without sticking to your hands. Now, using your hands, mix through half of the chocolate chips.
- Using a large cookie scoop, fill it mostly full (ends up being around 2 1/2 tablespoons dough per cookie) and deposit each on a lined baking tray. Take each cookie ball and roll it onto a smooth ball. Place it back on the mat and repeat.
- Now take a moist palm and flatten each cookie. Dairy butter enables cookies to spread but that can be harder with vegan baking. I just flatten my own cookies and don't worry about it. Press remaining chips into cookies, using as many as you'd like.
- Bake for 9 - 12 minutes... Do NOT overbake. The key to soft chewy cookies is not overbaking them.
- When you take them out of the oven, they will be light and puffy (see photo above). They will even give a lot if you press your finger into the side.
- Let them sit on top of the stove (you can turn off the oven, though) for 20-30 minutes to set. I know it's hard not to bite into a freshly baked cookie. But trust me, even after 30 minutes the chocolate will still be melty.
- Store leftover cookies in an airtight container for up to 5 days.
- Note 1: For the sugar, I recommend the mixture in this recipe. It's the perfect combination of soft and chewy and lightly crispy edges. But if you'd like to keep it refined sugar-free, I've tested it with all coconut sugar (3/4 cup) and they're still delicious, just a little more fluffy.
- Note 2: If you're making these with gluten-free flour, I'd recommend either Bob's Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure. Those are my two favorites and I haven't found anything nearly as good as those two.
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Vegan, Oil-free, Soy-free, Can be Refined Sugar-free, Can be Gluten-free, cookies, dessert, soft cookies