Ooey-Gooey Chewy Vegan Chocolate Chip Cookies Recipe

Crafting the perfect vegan chocolate chip cookies demands creativity and a sprinkle of culinary magic.

Soft centers with delightfully crisp edges await your baking adventure.

Chocolate lovers will adore these plant-based treats that challenge traditional cookie expectations.

Every bite promises rich, indulgent flavors without compromising dietary preferences.

Unexpected ingredients like ground flaxseed and coconut oil create remarkable texture and depth.

You’ll find this recipe surprisingly simple yet wonderfully satisfying.

Prepare to impress even the most discerning dessert enthusiasts with these irresistible morsels.

Chewy Vegan Cookies with Classic Chocolate Chip Appeal

• Effortless Plant-Based Delight: These vegan chocolate chip cookies are incredibly simple to make, requiring minimal ingredients and basic baking skills, perfect for both novice and experienced bakers.
• Texture Perfection: The recipe promises chewy, soft cookies with golden edges, delivering a mouthwatering texture that rivals traditional chocolate chip cookies, proving vegan treats can be just as delicious.
• Crowd-Pleasing Versatility: These cookies work wonderfully for multiple occasions, from casual family gatherings to potlucks, satisfying both vegan and non-vegan taste buds with their universal appeal.
• Healthier Indulgence: Using wholesome ingredients like coconut oil and tahini, these cookies offer a slightly more nutritious twist on the classic treat, making them a guilt-free snack option.

Vegan Chocolate Chip Cookies Ingredient Breakdown

• All-Purpose Flour: Provides the base structure for the cookies.
• Baking Soda, Baking Powder: Help the cookies rise and become fluffy.
• Salt: Enhances the overall flavor.

• Coconut Oil: Adds moisture and richness to the cookie.
• Brown Sugar: Creates chewiness and deep flavor.
• Vanilla Extract: Brings warm, sweet aromatics.
• Tahini: Adds nutty undertone and creamy texture.

• Chocolate Chips: Delivers rich, melty chocolate bursts throughout the cookie.

Vegan Chocolate Chip Cookies Baking Guide

Step 1: Prepare Baking Space

Preheat the oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and combine flour, baking soda, baking powder, and salt. Whisk these ingredients together to distribute evenly and eliminate any potential lumps.

Step 3: Blend Wet Ingredients

In a separate bowl, whisk melted coconut oil and brown sugar until they create a smooth, well-integrated mixture. Add vanilla extract and tahini, stirring until completely combined.

Step 4: Combine Wet and Dry Mixtures

Gradually pour the dry ingredients into the wet ingredients. Gently mix until just combined, being careful not to overmix. Fold in chocolate chips, distributing them evenly throughout the dough.

Step 5: Shape Cookie Dough

Use a tablespoon to scoop out cookie dough onto the prepared baking sheet. Space the dough mounds about 2 inches apart to allow room for spreading during baking.

Step 6: Bake to Perfection

Place the baking sheet in the preheated oven and bake for 10-12 minutes. Look for golden edges while keeping the centers soft and slightly underbaked for that perfect chewy texture.

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes to set. Transfer to a wire rack and allow them to cool completely. Enjoy your homemade vegan chocolate chip cookies with a glass of plant-based milk!

Smart Help for Vegan Chocolate Chip Cookies

• Soften Coconut Oil Perfectly: Gently warm coconut oil in microwave for 10-15 seconds to achieve smooth, easy-to-mix consistency without overheating.
• Prevent Crumbly Texture: Let cookie dough rest for 10 minutes before scooping to help ingredients bind together and create chewier cookies.
• Achieve Ideal Chocolate Distribution: Roughly chop vegan chocolate chips for more even spread throughout the cookie dough, ensuring chocolate in every bite.
• Make Gluten-Free Friendly: Substitute all-purpose flour with gluten-free flour blend and add 1/4 teaspoon xanthan gum to maintain cookie structure and texture.
• Store for Maximum Freshness: Keep cookies in airtight container at room temperature for up to 5 days, placing a slice of bread to maintain softness and prevent drying.

Storing Chewy Vegan Chocolate Chip Cookies The Right Way

• Store cookies in an airtight container between parchment paper layers for up to 5 days, keeping them fresh and preventing sticking.
• Place cookies in a freezer-safe container or ziplock bag, separating layers with wax paper. Freeze for up to 3 months for long-term storage.
• Keep cookies in a sealed container at room temperature for 2-3 days, maintaining their chewy texture and softness.
• Warm cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-5 minutes to restore their just-baked warmth and softness.

Vegan Cookies Great Matches

• Pair Nutty Plant Milk: Complement the tahini's richness with almond or hazelnut milk for a creamy, subtly nutty backdrop that enhances the cookie's earthy undertones.
• Serve With Espresso Affogato: Drizzle a warm shot of espresso over a vegan vanilla ice cream scoop alongside the cookies for a decadent, temperature-contrasting dessert experience.
• Match With Salted Caramel Beverage: Create a vegan salted caramel latte or hot chocolate that mirrors the cookie's sweet-salty complexity and provides a luxurious drinking companion.
• Elevate With Fruit Compote: Prepare a quick raspberry or cherry compote to serve alongside the cookies, adding a bright, tart counterpoint to the rich chocolate and nutty flavors.

Chewy Vegan Chocolate Chip Cookies: Plant-Based Options

• Gluten-Free Chocolate Chip Cookies: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly option that maintains the chewy texture.
• Nut-Free Variation: Swap tahini with sunflower seed butter to create an allergy-friendly version while keeping the rich, smooth consistency.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of brown sugar for a diabetic-friendly cookie with reduced caloric content.
• Protein-Packed Cookies: Incorporate hemp seeds or plant-based protein powder to boost nutritional value and create a more substantial snack for athletes or fitness enthusiasts.

FAQs

• Are these cookies really vegan?

Yes, they are 100% vegan. The recipe uses coconut oil instead of butter, and there are no eggs or dairy products.

• Can I substitute tahini in the recipe?

If you don’t have tahini, you can use almond butter or sunflower seed butter as an alternative. These will provide similar moisture and richness to the cookies.

• How do I ensure the cookies stay chewy?

Don’t overbake the cookies. Remove them from the oven when the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes to help maintain their chewy texture.

• What type of chocolate chips work best for vegan cookies?

Use dairy-free dark chocolate chips or vegan chocolate chips. Brands like Enjoy Life or Lily’s make excellent vegan chocolate chips that will work perfectly in this recipe.

Chewy Vegan Chocolate Chip Cookies Recipe

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4.9 from 12 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Delectable vegan chocolate chip cookies blend classic comfort with plant-based magic, creating irresistible treats that melt in your mouth. Sweet chocolate morsels nestled in perfectly balanced dough will delight bakers seeking a guilt-free indulgence.

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Ingredients

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Main Ingredients:

• 1 cup brown sugar
• 1 cup dark chocolate chips
• 1/2 cup coconut oil, melted
• 2 cups all-purpose flour
• 1/4 cup tahini

Leavening and Seasoning:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt

Flavor Enhancers:

• 2 teaspoons vanilla extract

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Instructions

1. Prepare baking workspace by lining a sheet with parchment and heating oven to 350°F, ensuring even temperature distribution.
2. Thoroughly blend flour, baking soda, baking powder, and salt in a spacious mixing vessel, creating a uniform dry foundation.
3. Whisk melted coconut oil and brown sugar until achieving a silky, homogeneous mixture, incorporating vanilla extract and tahini for depth of flavor.
4. Gently integrate dry ingredients into wet components, stirring minimally to prevent overworking the dough, then tenderly fold chocolate chips throughout.
5. Utilize a tablespoon to portion cookie dough onto prepared baking sheet, maintaining consistent spacing to allow proper spreading during baking.
6. Transfer cookies to preheated oven, monitoring closely as they transform from pale to golden-edged perfection, with centers remaining delicately soft.
7. Let cookies rest momentarily on baking sheet to stabilize structure, then delicately transfer to cooling rack, allowing complete temperature reduction for optimal texture.

Notes

• Swap tahini with almond butter or sunflower seed butter for different nutty undertones and potential nut-free options.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, more structured cookies.
• Use dark chocolate chips with higher cocoa content for deeper, richer flavor and potential antioxidant benefits.
• Experiment with adding chopped nuts or dried fruit like cranberries for extra texture and nutritional complexity.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg