Say what? We’re just now finally publishing a recipe for vegan chocolate chip cookies?
Yup, yup we are. And let me explain why.
I’ve been waiting to find the best, totally fool-proof vegan chocolate chip cookie recipe to share here on World of Vegan. I didn’t want to share just any recipe. It had to be the most delicious, that’s also easy to make using simple mainstream ingredients.
I’ve played around with many chocolate chip recipes over the years. Last year I even tried veganizing the “Best Chocolate Chip Cookies” from America’s Test Kitchen three different ways…but none made the cut.
Finding The Perfect Vegan Chocolate Chip Cookies
That’s when I remembered the chewy, can’t-have-just-one chocolate chip cookies my hubby’s mom, Joyce Miller, makes every year for Christmas. She veganized the recipe for us and they are amazing.
I asked her if it’d be okay to share the recipe on World of Vegan, and she said “Of course!” Her recipe was already mostly vegan, except for the eggs. Well, anyone who has done some vegan baking knows replacing eggs in baking is easy-peasy!
What We Use Instead of Eggs
In this recipe we use flaxmeal (ground flaxseeds that can be found at most supermarkets) and water. But if you’d prefer, I’ve also made these with commercial egg replacer and it works beautifully.
When I made these with commercial vegan egg replacer (I used the brand Ener-G), the cookies came out a bit more cakey. The flaxmeal “egg” version fell more when they came out of the oven and were a bit more chewy and crispy (my personal favorite).
Make Regular or Mini Cookies!
This vegan cookie recipe couldn’t possibly be more simple. Just mix everything together with an electric mixer according to the instructions below, roll them into balls (1 tablespoon of dough for mini cookies, or 2 tablespoons for medium cookies), and bake!
I love using silicone baking mats whenever I bake cookies so they never stick to the pan. These silicone baking mats are game-changing—anyone who bakes (or roasts veggies) needs these. We just bought one for my mom-in-law (who created this recipe) for Christmas! Just make sure they fit the size of your baking sheets.
For an extra time-saving tip, buy these Crisco baking sticks that come in pre-measured one-cup packages so you don’t even have to measure out the shortening. You’ll have fewer dishes to clean too!
Print
Vegan Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 30
- Yield: 50 1x
Description
I make a big batch of these super-easy vegan chocolate chip cookies every year for Christmas, and they’re always a hit! They are the perfect cookies to have out at the holidays, and to leave out for Santa with a glass of soymilk. This recipe can make 50 mini chocolate chip cookies, or 25 medium-sized cookies. See the directions for how to adjust baking accordingly!
Ingredients
- 2 tablespoons of flaxseed meal + 5 tbsps water (to make the vegan egg; or use commercial egg replacer for two eggs)
- 1 cup of Crisco shortening
- 1 cup of granulated white sugar
- 1/2 cup of light brown sugar
- 2 teaspoons of pure vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 1/4 teaspoons of salt
- 1 cup of vegan chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Mix the flaxseed meal and water together in a small bowl or cup and allow to sit and thicken for at least 5 minutes. This will be your vegan egg.
- In a large bowl, cream the shortening, brown sugar, and white sugar together using an electric mixer until thoroughly combined and no shortening chunks remain.
- Add the flaxseed mixture and vanilla extract and mix until fluffy.
- Sift in the flour, baking soda, and salt and mix until combined.
- Stir in vegan chocolate chips.
- For mini cookies: using a tablespoon, measure out one tablespoon of dough, roll it into a ball in your hands, and place onto a lined cookie sheet 2 inches apart. Bake at 375 degrees for 13 minutes. Take them out before they turn golden so they remain a little chewy.
- For medium sized cookies: using a tablespoon, measure out two tablespoons of dough, roll it into a ball in your hands, and place onto a lined cookie sheet 2 inches apart. Bake at 375 degrees for 16 minutes. Take them out before they turn golden so they remain a little chewy.
- Allow to cool before removing from the baking sheet and enjoying.
Notes
- These cookies can be enjoyed fresh out of the oven, but are also great stored in a container to be enjoyed throughout the week. You can freeze them if you want to save them even longer!
Now, I should tell you, this is technically a double batch, but these cookies (and the dough!) can be frozen, and the cookies are great to bring to the office or gift to friends and neighbors. So while you can halve the recipe, I don’t see why you ever would. More cookies = more joy, am I right?
Makes 50 Mini Cookies or 25 Medium-Sized Cookies
This recipe makes about 25 medium-sized cookies (2 tablespoons of dough each) or 50 mini vegan chocolate chip cookies (1 tablespoon of dough each). I know, this sounds like a lot of cookies. But trust me, they go fast. And that’s just more vegan cookie love you can spread all around!
More Vegan Cookie Recipes
- Vegan Sugar Cookies
- World’s Best Vegan Oatmeal Cookies
- Vegan Florentine Cookies
- Almond Meringue Cookies
Vegan chocolate chip cookie recipe by Joyce Miller. Photos by Michelle Cehn for World of Vegan. This article contains affiliate links, and shopping through these links supports World of Vegan. Thank you, and happy baking!
