Your search for the BEST VEGAN CHOCOLATE CHIP COOKIES is OVER. Thick, soft, and chewy…no one could tell that these vegan cookies are dairy free! You can whip these up in one bowl with wholesome ingredients you probably already have in your pantry.
Ever since I moved to California, I’ve been meeting a lot of vegan friends. According to Vegan Bits: Los Angeles is the second most vegan friendly city, with over 60 restaurants dedicated to vegan and vegetarian food. No wonder there are always tons of vegan options on the menu wherever I go! Many people have asked me to make vegan friendly sweet treats for them, so I finally decided to take on the challenge. Guys, it took me 5 times to get the flavor and texture right. And it was totally worth it!
First, I tried using ground flax seed as egg substitute, but the cookies did not puff up and tasted weird. Then I tried using apple sauce, but the texture was not what I wanted. Third time I used monk fruit sweetener and coconut oil and lets just say, I failed again. Finally, I used olive oil, water and almond butter instead of eggs and butter. After a few flour ratio adjustments… Viola! I DID IT!
This recipe has been tested multiple times, and the cookies came out perfect every single time. None of my friends and family could tell that these cookies are egg-free and butter-free! Even my carnivore friends love them! Feel free to use coconut oil and coconut sugar instead of olive oil and brown sugar, you will get similar result. The dough has to be refrigerated for at least an hour before being scooped onto the baking sheet.
These are seriously the BEST Vegan Chocolate Chip Cookies that even carnivores will love!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Vegan Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 10 cookies 1x
Ingredients
- 1 cup all purpose flour
- 1 cup cake flour
- 1 tsp corn starch
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup brown sugar (or coconut sugar)
- ½ cup + 1 tsp olive oil (or coconut oil)
- 2 tsp vanilla extract
- ⅓ cup creamy almond butter
- 6 tbsp water
- 1 ½ cup vegan chocolate chips
Instructions
- Line baking sheet with parchment paper or grease it with cooking spray.
- In a large bowl, combine all purpose flour, cake flour, corn starch, baking soda, and salt.
- In a separate bowl, whisk together olive oil, vanilla extract, almond butter, and water until sooth and creamy. Add sugar and whisk until combined.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Stir in vegan chocolate chips.
- Chill the dough in the refrigerator for at least 1 hour. Preheat the oven to 350°F while you wait.
- Scoop the chilled dough onto the baking sheets (yield about 10 cookies).
- Bake for 12-13 minutes at 350°F, until the edges are golden bornw.
- Cool the cookies for about 10-15 minutes. Best served warm when cookies are gooey and chocolatey
Notes
Cookies can be stored in an air tight container for up to 5 days.
- Category: Dessert
- Cuisine: American
Keywords: almond cookies, chocolate chip, dairy free, vegan
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