Perfect Vegan Chocolate Chip Cookies – Soft & Chewy Recipe
Soft and chewy vegan chocolate chip cookies made in one bowl, no chilling required. Perfect every time!
Ingredients
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 1/2 cup vegan butter softened
- 1 1/4 cups brown sugar lightly packed
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups non-dairy chocolate chips
Instructions
- 1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- 2. Mix flaxseed and water in a small bowl; set aside to thicken.
- 3. Beat softened vegan butter and brown sugar until creamy.
- 4. Add vanilla and flax egg; mix to combine.
- 5. Add flour, cornstarch, baking soda, and salt; mix until just combined.
- 6. Stir in chocolate chips.
- 7. Roll dough into balls (1–2 tablespoons each) and place on baking sheets.
- 8. Bake for 10 minutes, until edges are set and centers are still soft.
- 9. Cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
Store in airtight container for 3–4 days.
Freeze dough balls for fresh cookies anytime.
Increase salt to 3/4 tsp if using unsalted vegan butter.
Add nuts, dried fruit, or vegan white chocolate for variations.