Description
These chewy and soft vegan chocolate chip cookies are better than the classic Tollhouse! Made with simple ingredients like vegan butter, dairy-free yogurt, and vegan chocolate chips, these cookies boast a perfect balance of chewy edges and soft, molten centers. Ideal for anyone craving a delicious egg-free, dairy-free treat that doesn’t compromise on flavor or texture.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
Add-ins
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice)
Instructions
- Prepare the baking sheet: Line a cookie sheet with parchment paper to prevent sticking and ensure even baking. Measure out all ingredients beforehand for smooth mixing.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt. Set this mixture aside as the foundation for the dough.
- Combine wet ingredients: In a large bowl, whisk together melted and cooled vegan butter, light brown sugar, granulated sugar, dairy-free yogurt, and vanilla extract until smooth and well combined.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to gently fold the ingredients together, stopping just before all the flour is fully mixed in to avoid overmixing, which keeps the cookies tender.
- Add chocolate chips: Fold in the vegan chocolate chips evenly throughout the dough to ensure every bite has melty chocolate chunks.
- Chill the dough: Chill the dough in the refrigerator for at least 30 minutes, ideally 2 hours, to allow flavors to develop and help the dough firm up for better shaping and texture.
- Preheat oven: When the dough is nearly chilled, preheat your oven to 350°F (175°C) for optimal baking temperature.
- Scoop and shape cookies: Using a cookie scoop, portion out about 1.5 tablespoons of dough per cookie for regular-sized cookies or 3 tablespoons for larger cookies. Place the dough balls onto the prepared baking sheet, spacing them apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10-12 minutes. For large cookies, 11 minutes works perfectly. The edges should be lightly golden and set, while the centers remain soft but not doughy.
- Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for about 10 minutes. This resting time helps them firm up to hold their shape without falling apart.
- Serve and store: Sprinkle with extra sea salt to enhance flavor and enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to a month.
Notes
- These vegan chocolate chip cookies are incredibly chewy with soft, molten centers, rivaling classic recipes with zero dairy or eggs.
- Using vegan butter and dairy-free yogurt ensures the perfect texture and moisture balance.
- Chilling the dough longer improves flavor depth and baking results.
- Feel free to swap the 1:1 gluten-free baking flour if needed for dietary preferences.
- Sprinkling sea salt on top before serving elevates the flavor and balances the sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
