BEST Bakery Style Vegan Chocolate Chip Cookies Recipe.
Chunky.
Chocolatey.
HUMONGOUS.
I mean, that could describe a number of my favorite desserts, but today’s recipe will truly be the best vegan chocolate chip cookies recipe ever. This vegan chocolate chip cookies recipe is, as promised, both dairy- and egg-free, for all of you who might be allergic to either or both. But have no fear–this vegan chocolate chip cookies recipe will taste just like classic chocolate chip cookies. You will not notice the difference! In fact, the end result is SO GOOD, your friends will wonder whether you bought them at some bougie bakery. You’ll be making these homemade chocolate chip cookies all the time (I know I am!).
So, ready to make the best chocolate chip cookies of your life? Let’s get into it!
Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂
Why You’re Going to Love This Vegan Chocolate Chip Cookies Recipe.
Look, I’ve been making vegan chocolate chip cookies since I went vegan in 2016. Since then, so much has changed: (a) available ingredients, (b) my knowledge of baking, and (c) my taste in chocolate chip cookies. I really wanted to create a recipe that satisfies a variety of tastes (cakey or chewy), while also remaining accessible in terms of ingredients and allergens. Accordingly, this vegan chocolate chip cookies recipe will have a lot of substitution information, including, of course, a gluten-free option, as well as for the vegan egg replacement. In sum, I wanted to create a bakery-worthy vegan cookie for your home kitchen.
Notwithstanding all of the potential modifications (I’ll try and tell you how they will affect the end results), you’re going to love this recipe for the perfect vegan chocolate chip cookie because:
- It’s EASY
- It’s VERSATILE
- It’s SIMPLE
Ok! Let’s make the best cookies you’ll ever eat!
Key Ingredients and Notes on Substitutions for Vegan Chocolate Chip Cookies.
You’ll find that there are NOT a lot of ingredients for these vegan chocolate chip cookies and that we’re also talking about pretty basic ingredients. That said, I’ll walk through each of them and discuss potential substitutions and what those substitutions will do:
Vegan Butter.
There are THREE critical ingredients to these vegan chocolate chip cookies–particularly if you want them to be cakey (like the Levain style chocolate chip cookie). The first of these is vegan butter. If you want a soft, tender crumb for your cookie, you need something that is very resistant to melting. Your best bet in this regard is not just vegan butter, but buttery sticks by Earth Balance. Of all the non-dairy butters out there, these buttery sticks have the highest melting point, which means they’ll stay solid for much longer in the oven than their counterparts.
Substitution ideas: You can, of course, substitute with coconut oil (the kind that’s solid at room temperature), but doing so will not only result in a slight “coconut flavor,” your vegan chocolate chip cookies will not be raised and cakey. Rather, they will be chewier cookies (possibly even crispier cookies, depending on how long you bake them) and flat. You will likely experience the same result if you try to use a different vegan butter, as well.
All Purpose Flour.
The second critical ingredient to get the best results for these vegan chocolate chip cookies is all purpose flour. I tried making the original recipe for Levain style cookies using cake flour (as called for) and they turned flat as a pancake instantly. The lack of protein in cake flour makes a massive difference in achieving lift in your vegan chocolate chip cookies. If you are determined to achieve high-lift, fluffy bakery style cookies, then you gotta go with all purpose flour.
Substitution ideas: Can you use gluten-free flour? Hecks yeah. I tested this recipe out using the gluten-free flour mixture by Bob’s Red Mill and they turned out AMAZING. However, they will not “puff” up like the Levain style cookies. They will be soft and beautifully swirled and oh-so-delicious, though! Whole wheat flour will result in a drier, heavier cookie that will not stay risen after baking, but like the gluten-free cookie, they’ll still be YUMMY.
Vegan High Protein Yogurt.
The third critical piece of this recipe is the egg replacement. I’ve tried practically every different egg substitute for these vegan chocolate chip cookies! Here are all the ones I’ve used:
- Flax eggs (flax seed + water)
- Aquafaba
- Silken tofu + aquafaba
- Soy milk + vinegar
- Regular non-dairy yogurt
- Applesauce
- JUST Egg
As you can see, I’ve done my research! And the best results, by far, were when I used high-protein vegan yogurt. I used Silk’s hi-protein Greek style vanilla yogurt for this recipe (so that I would have the vanilla flavor), but Icelandic Provisions Oatmilk Skyr or other high-protein non-dairy yogurt would also work.
Substitution ideas: All the substitutions are listed above!! But, while all of the cookies I made using the above tasted great, the cookie texture was flat and non-versatile. In case you can’t tell, protein is a critical part of coming up with the best vegan chocolate chip cookie recipe and for good reason: when you’re missing eggs, you no longer have the protein that would otherwise keep the cookie from collapsing.
White Cane Sugar & Brown Sugar.
This recipe for vegan chocolate chip cookies requires white sugar and brown sugar. Why? Because you will need to cream your butter and you can only do that with sugar. Liquid sweeteners will not cream your cold butter. Liquid sweeteners will also weigh down your cookie dough and will not caramelize (that’s the brown sugar for ya!) in the way we want (for either soft cookies or chew cookies). Brown sugar is also necessary to react with the baking soda (see below)–the acid in the brown sugar will react with the baking soda to create carbon dioxide, which, in turn, will create lift and fluffiness for your cookies.
Light brown sugar or dark brown sugar? Light brown sugar has less molasses in it. Thus, if you use dark brown sugar, you’ll achieve a slightly deeper flavor. Dark brown sugar will also result in a very small (hardly noticeable) difference in texture–it’ll be a little more moist and chewy.
Substitution ideas: If you don’t want to use either white sugar or brown sugar, you can use coconut sugar. You’ll have a lovely flavor and some caramelization, but your cookie will likely stay flat and may even be a little dry (white and brown sugar help retain moisture). Another option would be date sugar, which will, again, impart amazing flavor but will result in a denser cookie.
Corn Starch.
I was on a mission to create a vegan version of the cakey, bakery style chocolate chip cookie. Corn starch is in the original recipe for the Levain style cookie and therefore, we’re including it here. Just a small amount of corn starch will keep your vegan chocolate chip cookies soft and tender. If you want soft cookies, you should definitely add corn starch.
Substitution ideas: if your aim is for a chewier or even crispier cookie, substitute with potato starch or skip this ingredient altogether.
Baking Powder and Baking Soda.
When you don’t have eggs, you must use baking powder and, in this case, baking soda. Baking powder will create a nice little poof for your vegan chocolate chip cookies and baking soda will react with the acid in the brown sugar to supplement that poof.
Chocolate Chunks.
I really like my chocolate chip cookies chunky and slightly messy. I really don’t like my chocolate chip cookies to have non-melting chocolate. That makes me sad. Therefore, as much as I love the vegan chocolate chips by Enjoy Life, they’re not my go-to for vegan chocolate chip cookies. Instead, I go for premium dark chocolate bars that I “chunk up” with a good knife. Look for soy lecithin in the ingredients list–this will ensure they melt! I will, however, mix the chocolate chunks with a quarter cup of the vegan chocolate chips.
Salt.
Why do we need salt in a dessert? Salt helps to draw out the flavors of the cookie. Your vegan chocolate chip cookies will taste butterier, chocolatier, caramelier with just a pinch of salt.
More Vanilla Extract (Optional).
As I mentioned above, I used a vanilla-flavored high protein yogurt for this recipe and therefore, did not need to add any additional vanilla extract. If you either don’t have vanilla flavored yogurt or you just really enjoy the flavor, you can add a splash of vanilla extract to this recipe.
Step-by-Step Instructions for Making Vegan Chocolate Chip Cookies.
Step 1. Cream the Butter.
First, add both the white sugar and brown sugar to a large bowl or the bowl of a stand mixer. To cream the butter, you will want to make sure it’s just out of the fridge (do not leave at room temperature). In order to help with creaming the butter, cut the butter up into small cubes in advance and then leave it in the refrigerator until you’re ready. Otherwise, you can also grate the butter into the bowl. Use either a hand mixer or the whisk attachment of your stand mixer to whip the butter until the sugar and butter are well-combined.
Step 2. Make the Cookie Dough.
Add the remaining wet ingredients–vegan yogurt and vanilla extract (if using)–and mix until well incorporated (it’ll look “broken,” but don’t worry–the fats will re-adhere when you add the dry ingredients). Then, add the dry ingredients–flour, baking powder, baking soda, corn starch, and salt. Mix again until the cookie dough just comes together and all the flour has been incorporated. Lastly, add the chocolate chunks and chocolate chips using a spatula.
Step 3. Freeze the Dough.
Place the cookie dough onto parchment paper or plastic wrap and shape into a log that’s about 2 1/2 inches thick. Place the dough in the freezer for at least four hours, but preferably overnight (if you want better results).
Step 4. Bake the Cookies.
When ready to bake, preheat your oven to 410° F. Cut your cookie dough into large hunks (about 1 1/2 inch thick pieces). Place them onto a baking sheet (I don’t line them, but you can if you want). Make sure to give your cookies plenty of space (I usually only bake 4 per baking sheet), as they will spread. Refer to bake time for desired results:
- For bakery style cakey cookies with soft center: 11 to 12 minutes.
- For spread out cookies with soft center: 13 minutes.
- For spread out cookies with chewy center: 14 minutes.
- For spread out cookies with crispy edges: 15 to 16 minutes.
Step 5. Cool the Cookies.
The cookies will seem undercooked, but don’t worry–they’ll set as they cool out of the oven. Allow the cookies to cool on your baking sheet for the first 5 minutes. Then, carefully transfer them over to a wire rack to let them cool completely before enjoying. Cookies should be stored in an airtight container in the refrigerator and can last several days.
Frequently Asked Questions.
Can I make these vegan chocolate chip cookies gluten-free?
Yes! Simply use gluten-free flour in lieu of all purpose flour to make these vegan chocolate chip cookies completely gluten-free, as well. However, the cookies will be flatter and more fragile than the original recipe, though still delicious!
Why do you use both white and brown sugar for these vegan chocolate chip cookies?
The white sugar will help with keeping the cookie moist, but will also help with caramelization. The brown sugar will impart a deep, lovely flavor to your vegan chocolate chip cookies. The acid in the brown sugar will also react with the baking soda to create bubbles that will help with keeping the cookie lighter and fluffier, when combined with cold butter.
What happens if I melt the butter instead of creaming it?
Melting the butter in advance is definitely a proven way of creating intense flavor for your vegan chocolate chip cookies. This is particularly good if you want a crispier chocolate chip cookie. However, if you want a fluffier, cakier style cookie, you’ll want to keep your butter as cold as possible.
Do I really need to freeze the cookie dough before baking?
No, you can absolutely bake them straight off without freezing and they’ll still be delicious. However, they’ll be flat and spread out and will not have nearly as much flavor as they will if you wait overnight.
Recipe Card.
BEST Vegan Chocolate Chip Cookies.
Ingredients
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegan butter (cold)
- 1/4 cup high protein vegan yogurt
- 1 tbsp vanilla extract (optional)
- 1 1/2 cup all purpose flour
- 1 tbsp corn starch
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 pinch sea salt
- 1 cup dark chocolate chunks
Instructions
- First, add both the white sugar and brown sugar to a large bowl or the bowl of a stand mixer. To cream the butter, you will want to make sure it's just out of the fridge (do not leave at room temperature). In order to help with creaming the butter, cut the butter up into small cubes in advance and then leave it in the refrigerator until you're ready. Otherwise, you can also grate the butter into the bowl. Use either a hand mixer or the whisk attachment of your stand mixer to whip the butter until the sugar and butter are well-combined.
- Add the remaining wet ingredients–vegan yogurt and vanilla extract (if using)–and mix until well incorporated (it'll look "broken," but don't worry–the fats will re-adhere when you add the dry ingredients). Then, add the dry ingredients–flour, baking powder, baking soda, corn starch, and salt. Mix again until the cookie dough just comes together and all the flour has been incorporated. Lastly, add the chocolate chunks and chocolate chips using a spatula.
- Place the cookie dough onto parchment paper or plastic wrap and shape into a log that's about 2 1/2 inches thick. Place the dough in the freezer for at least four hours, but preferably overnight (if you want better results).
- When ready to bake, preheat your oven to 410° F. Cut your cookie dough into large hunks (about 1 1/2 inch thick pieces). Place them onto a baking sheet (I don't line them, but you can if you want). Make sure to give your cookies plenty of space (I usually only bake 4 per baking sheet), as they will spread. Refer to bake time for desired results:For bakery style cakey cookies with soft center: 11 to 12 minutes.For spread out cookies with soft center: 13 minutes.For spread out cookies with chewy center: 14 minutes.For spread out cookies with crispy edges: 15 to 16 minutes.
- The cookies will seem undercooked, but don't worry–they'll set as they cool out of the oven. Allow the cookies to cool on your baking sheet for the first 5 minutes. Then, carefully transfer them over to a wire rack to let them cool completely before enjoying. Cookies should be stored in an airtight container in the refrigerator and can last several days.
Nutrition
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