Description
These Vegan Chocolate Chip Cookies are the ultimate plant-based treat—soft, chewy, and packed with melty chocolate chips in every bite. Made without eggs or butter, these cookies are perfect for vegans, those with dietary restrictions, or anyone looking to enjoy a guilt-free indulgence. With simple pantry staples like almond butter, coconut oil, and flaxseed meal, these cookies are easy to whip up and just as delicious as traditional versions.
Whether you’re baking for a crowd or satisfying a late-night craving, these cookies are sure to become a staple in your recipe collection. Plus, they’re customizable—add nuts, dried fruit, or a sprinkle of sea salt for extra flair.
Ingredients
- 1/4 cup ground flaxseed meal
- 6 tbsp water (to make a flax “egg”)
- 1/2 cup creamy almond butter (or peanut butter)
- 1/4 cup melted coconut oil (or vegan butter)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips (such as Enjoy Life brand)
- Optional: 1/4 cup chopped nuts (e.g., walnuts or pecans)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Make the Flax Egg: In a small bowl, mix the ground flaxseed meal with water. Let it sit for 5 minutes until it thickens and forms a gel-like consistency. This will act as your egg substitute.
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Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, melted coconut oil, granulated sugar, brown sugar, and vanilla extract. Stir until smooth and creamy. Add the flax “egg” and mix well.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
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Fold in Chocolate Chips: Gently fold in the dairy-free chocolate chips (and nuts, if using) until evenly distributed throughout the dough.
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Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
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Bake: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
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Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Enjoy: Serve warm with a glass of almond milk or store in an airtight container for up to 5 days.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Cuisine: American
