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Eggless chocolate chip cookies cooling on a counter
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4.55 from 11 votes

Best vegan chocolate chip cookies

Easy eggless chocolate chip cookies. Crunchy on the outside, chewy on the inside. The perfect vegan chocolate chip cookie to share with any vegan skeptic out there.
Prep Time6 minutes
Cook Time12 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Servings: 16 small cookies
Calories: 205kcal
Author: Maria

Equipment

Ingredients

  • ½ cup margarine or vegan butter Miyokos, Earth balance or Country Crock plant butter are good.
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 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
US Customary - Metric

Instructions

  • 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 soymilk and mix until it starts to look like caramel
    ½ cup margarine or vegan butter, ¾ cup light brown sugar, 1 teaspoon vanilla, 3 tablespoons soymilk, ¼ cup granulated sugar
  • In a separate bowl, mix together the flour, salt, baking powder and baking soda
    1 ½ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
  • Add the dry ingredients into the wet ingredients. If the dough seems too dry still, add 1 more tablespoon of soymilk. 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.

Video

Notes

Every margarine and vegan butter contains different amount of moisture. If the dough is too dry, add a splash or two of soy milk.
If you want crispier cookies, let the cookies bake longer. If you want softer, chewier cookies, bake them less.
How to measure flour correctly
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: Hit the "metric" button at top of recipe to convert this to grams and use a kitchen weight and measure out the flour in grams. This is the most accurate way to measure flour.
Freeze the cookie dough in individual balls in an airtight bag for up to three months. No need to thaw, just pop them on a baking sheet and add an extra 1-2 minutes of baking time. 

Nutrition

Calories: 205kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 38mg | Fiber: 1g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg