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.
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!
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).
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!
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?
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!
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!
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We make these every Christmas for the vegans in the family!! Everyone loves them 🙂
So happy to have a go-to, delicious and simple recipe for vegan chocolate chip cookies! My family are HUGE cookie lovers and, though none of them are vegan, they seem to love vegan cookies. I can’t wait to make them a batch this weekend – yay!
We love these cookies…I make several batches and freeze them to always have them available. Everyone’s favorite.
SUCH A CLASSIC! I haven’t baked cookies in SO LONG and I’ll have to give these a shot :-). Thanks for sharing such a foolproof recipe for these!
Can it be the holidays already so I have an excuse to make these again and again? Love them so much!
These vegan chocolate chip cookies are out of this world delicious! My favorite recipe by far and only using ingredients I usually have on my pantry! Thank you, Joyce, for sharing it with us!