Vegan Chocolate Chip Cookies – super soft and chewy cookies loaded with mini chocolate chips and amazing flavour!
Lately, I have been testing out some Dairy-free and Vegan recipes. With the help of a couple of new ingredients, I have found that it’s not as hard as I thought to make delicious treats without any butter or eggs! Everyone I have shared these cookies with LOVES them and never would have known that they are Vegan.
I think these Vegan Chocolate Chip Cookies might just be my new favourite cookie recipe all together… They have a similar taste, look and texture to chewy Chips Ahoy and I guarantee you will not be able to eat just one!
There a few key ingredients that you are going to need to make these Vegan Chocolate Chip Cookies.
Vanilla Pudding Mix – I know what you’re thinking…is that vegan? I had the same thought. I used the Jello-O vanilla pudding mix, which is a pretty mainstream brand, and it is totally vegan. No milk products or gelatin. Some brands may contain gelatin so just double check. Do not skip this ingredient though! The pudding mix is what makes these cookies extra soft and gives them amazing flavour.
Egg Replacer – I like using the Bob’s Red Mill brand. If you don’t have something like this on hand, here is The Kitchn’s guide to other Egg Substitutes. If you are only looking to make this recipe dairy-free and not fully vegan, then you can totally use eggs!
Vegan Butter – Becel recently came out with a line of plant based bricks and I love them. So far, I am finding that replacing butter with it is working out very well. Any kind of vegan butter will work though!
How to make Vegan Chocolate Chip Cookies
In a medium bowl mix together the flour, baking soda, pudding mix, baking soda and salt.
With a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat together butter and sugars. Beat until light and fluffy.
If using an egg replacer, prepare eggs according to the package. Add vegan eggs and vanilla to butter and sugar. Mix until combined.
With your mixer on low speed, add the dry ingredients to the wet.
Lastly, add in your chocolate chips. You can save some to press into the tops of your cookies before baking.
Scoop balls of cookie dough and place evenly on prepared cookie sheets. I use a 1.5 tablespoon sized cookie scoop like this one.
These cookies do not spread. In order to get that perfect round cookie, lightly press each ball of cookie dough down with the palm of your hand or the bottom of a glass.
Bake for about 8-10 minutes. The edges should just be golden brown.
Let cookies cool for a couple minutes on the pan before transferring to a wire rack.
Vegan Chocolate Chip Cookies
Course: Cookies, VeganDifficulty: Easy36
cookies20
minutes10
minutesSuper soft and chewy Vegan Chocolate Chip Cookies.
Ingredients
1 cup Vegan Butter, room temperature
1/4 cup granulated sugar
3/4 cup brown sugar
2 Vegan eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 (3.4 ounce) package vanilla pudding mix
2 cups dairy free mini chocolate chips
Directions
- Preheat oven to 350 F. Prepare cookie sheets with silicone baking mats or parchment paper.
- In a medium bowl mix together the flour, baking soda, pudding mix, baking soda and salt.
- In the bowl of your stand mixer fitted with the paddle attachment, beat together butter and sugars. Beat until light and fluffy.
- Add vegan eggs and vanilla to butter and sugar. Mix until combined.
- With your mixer on low speed, add dry ingredients to wet.
- Lastly, add in your chocolate chips. You can save some to press into the tops before baking.
- Scoop balls of cookie dough and place evenly on prepared cookie sheets.
- Lightly press each ball of cookie dough down with the palm of your hand or the bottom of a glass.
- Bake for about 8-10 minutes.
- Let cool on wire rack.
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