The best dairy free chocolate chip cookies (vegan)
These eggless chocolate chip cookies are crunchy on the outside, chewy on the inside. Absolute best vegan chocolate chip cookie recipe. Easy to make and uses easy to find ingredients.
Wow! I have an amazing vegan chocolate chip cookie recipe for you this week.
I recently went on our annual holiday family vacation. Every night, I recipe tested these cookies and shared them with my (non-vegan, but very accepting) family.
I didn’t stop recipe testing these cookies until every single member of my family said they loved them.
So, here is the absolute best vegan chocolate chip cookie recipe.
This recipe uses very easy to find ingredients. There are no need for eggs in this recipe as it’s replaced by baking powder and soy milk to create lift and binding.
- All purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Soy milk
- Dairy free chocolate chips
- Vegan butter or margarine
You can use vegan butter, or just margarine (but check that it’s vegan. Most naturally are) If you find it hard to find vegan butter like Miyokos or Earth balance, don’t sweat it. I’ve also just used Country Crock and it turned out amazingly well.
Set the margarine out so it softens and is easier to mix with the sugar.
Don’t over mix the batter once you add the flour. Only mix as much as you need to roughly blend the flour in. If you over mix it, it will make the dough tough.
Use a good brand of vegan chocolate chips. My favorite so far are toll house simply delicious.
BONUS POINTS if you find a vegan chocolate bar and chop that up and add it in in addition to the chocolate chips
Let the batter sit for at least 30 minutes in the fridge. This rehydrates the flour and makes the texture nice and chewy and prevents them from over spreading.
What I usually do is bake 6-8 small cookies the first day, after letting the dough chill for 30 minutes, and put the rest of the dough in the fridge.
Then, I’ll make a second batch the next day, so I get the best of both worlds and have cookies the day I make them and also the next day.
Bonus points if you freeze the batter and thaw it out in the fridge. Just bake the cookies for an extra 3 minutes or so.
If you want chewy cookies, make sure not to over bake them. Take the cookies out after 9-12 minutes, depending on where you live and your oven (if you made the balls about 1.5” big) or until the edges are slightly golden and the middle of the cookie is puffed up.
Let them finish baking on the baking sheet, out of the oven for 5 minutes. They may look a little under done, but letting them sit on the sheet for about 5 minutes makes them nice and chewy.
How to replace eggs in cookies
There are a lot of different ways to replace eggs in baking. Check out my 11 best egg substitutes article if you’d like a full detailed list.
In this recipe we’re using baking soda, baking powder and soy milk to replace eggs.
In vegan baking, we rely on the gluten in the flour to be used as binding. That’s why we add in soy milk, to get the flour a little bit wet and activate the gluten.
The baking soda and baking powder are used as the leavening agent in this recipe.
What brand of chocolate chips are dairy free?
- Nestle Toll House – their allergen free Simply Delicious chocolate chips
- Enjoy Life brand vegan chocolate chips
- Simple Truth (Kroger brand) vegan chocolate chips
- Some semi-sweet chocolate chips are accidentally vegan. Just read the ingredients and look for one without milk fat.
What do I use instead of butter?
In this recipe, I use margarine or vegan butter. Here are some brands I use.
- Vegan butter (like Miyokos or Earth Balance brands)
- Country crock plant butter
- Coconut oil (room temperature, not melted)
- Margarine – just double check the ingredients to make sure there isn’t any dairy.
How do I measure flour correctly?
To make sure that you’re not using too much flour and making these cookies too doughy and cake like, it’s important to stir up the flour before putting it into your measuring cup.
Step one: Stir the flour.
Step two: Spoon flour into the measuring cup.
Step three: Level off the flour with the flat end of a knife, putting excess flour back into the bag.
Bonus: Use a kitchen weight and measure out the flour in grams. This is the most accurate way to measure flour.
Check out my these recipes next:
- Healthy vegan black bean brownies
- Vegan oatmeal chocolate chip cookies
- Date energy balls
- Easy vegan banana bread
Best vegan chocolate chip cookies
- Hand mixer
- Mixing bowl
- Cookie scoop
- baking sheet
- ½ cup margarine or vegan butter (Miyokos, Earth balance or Country Crock plant butter are good.)
- 1 cup light brown sugar – packed
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 3 tablespoons soymilk
- 1 cup vegan chocolate chips
- With an electric mixer, or by hand, cream together the margarine and sugar for 1-2 minutes, making sure it whips up into a creamy mixture. Add the vanilla and mix until it starts to look like caramel½ cup margarine or vegan butter, 1 cup light brown sugar – packed, 1 teaspoon vanilla
- In a separate bowl, mix together the flour, salt, baking powder and baking soda1 ½ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
- Add the dry ingredients into the wet ingredients and add one tablespoon of soy milk. Mix just enough to get the flour roughly mixed in. If the dough seems too dry still, add 1-2 more tablespoons. No more than 3. DON'T OVER MIX! Fold in the chocolate chips once batter seems right.1 cup vegan chocolate chips
- Put the batter in the fridge and chill for AT LEAST 30 minutes (24 hours is best, but 30 minutes does the trick as well.) If you’re in a hurry you can skip this, but they taste better when they’ve had time to sit.
- Pre-heat oven to 350 degrees
- Using a 1 ½ tablespoon cookie scoop, form dough into balls and put on a lined or oiled baking sheet. Bake for 11-12 minutes, or until edges start to look a little golden brown and center is puffed. Every oven is different, so watch your cookies! You may have to bake them a little longer depending on your oven.
- It may still look undercooked in the middle, but it's all good. Once the edges start to look cooked, take cookies out of the oven and let them sit on the baking sheet for 5 minutes to finish baking. Place cookies on a cooling rack to finish. If you want crispier cookies, let the cookies bake longer. If you want softer, chewier cookies, bake them less.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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