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The Ultimate Chewy, Bakery-Style Vegan Chocolate Chip Cookies (No Chill Required)

A stack of three gooey vegan chocolate chip cookies broken in half, showing melted chocolate oozing out.
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You can make soft, chewy, bakery-style vegan chocolate chip cookies that taste better than classic recipes. This easy, one-bowl method requires no chilling time.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened applesauce (replaces eggs)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the vanilla extract and applesauce until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the vegan chocolate chips using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You do not need to chill the dough.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, slightly underbake them, as they will continue to set on the hot pan.
  • Use high-quality vegan chocolate chips for the best melt and flavor.
  • This recipe uses applesauce as the egg replacer, contributing to the soft texture.

Nutrition

Find it online: https://cookingbyfelix.com/vegan-chocolate-chip-cookies/