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Ultimate Chewy Vegan Chocolate Chip Cookies (No Chilling)

Close-up of a warm, gooey vegan chocolate chip cookie broken in half, showing melted chocolate.
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Make soft, chewy, bakery-style vegan chocolate chip cookies quickly. This recipe uses simple plant-based swaps for a classic comfort dessert without needing to chill the dough.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon plant milk (soy or almond)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the plant milk, vanilla extract, and apple cider vinegar until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the vegan chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should look slightly underbaked.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a better appearance.
  • If your vegan butter is too soft, chill the dough for 15 minutes before scooping.

Nutrition

Find it online: https://tastytipster.com/vegan-chocolate-chip-cookies-recipe/