Salted chocolate chip cookies that are crispy on the outside, chewy on the inside, and super easy to make. What could be better than that?
This recipe has been updated to taste even better than the original!
THE PERFECT EGG AND DAIRY-FREE CHOCOLATE CHIP COOKIE RECIPE
You don’t need eggs or dairy to bake a perfect chocolate chip cookie. Our recipe is proof.
We ditched the dairy butter in place of zero cholesterol and trans fat vegan butter, and we replaced the eggs with a simple egg replacer. There’s no need for animal products in your cookies any longer.
Think of this as a healthier, kinder chocolate chip cookie recipe.
HOW TO MAKE SALTED DARK CHOCOLATE VEGAN CHOCOLATE CHIP COOKIES
This is a two-bowl recipe.
We tried making this a one bowl cookie recipe, but not whisking the dry ingredients together before adding them to the butter mixture resulted in a less than perfect cookie.
It’s really important to make sure that you fully combine the baking soda and salt with the flour, or some of the cookies may turn out flat, while others taste salty.
Even though this is a SALTED chocolate chip cookie recipe, you don’t want big bites of salt, so mix the dry ingredients before adding to the butter mixture.
Preheat the oven. You want the oven to be completely preheated. Never start baking before the temperature has reached what’s called for in the recipe or you’re risking failure, and no one has time for that.
Whisk the dry ingredients together in a medium bowl.
Beat the butter and sugar together until smooth and creamy. Then add the vanilla and beat it some more.
On a low setting, slowly add the flour and mix until it’s just combined.
Stir in the chocolate chips and start scooping out a tablespoon of cookie dough at a time, and place on the cookie sheet.
Bake for approximately 12 to 15 minutes, or until the cookies have a light golden brown color on top.
Cool on the cookie sheet for 5 minutes then gently transfer the cookies to a cooling rack.
Be patient We know how hard it is to wait to dig into freshly baked cookies, and we also know what a molten hot chocolate chip can do to the roof of your mouth.
Just look at those delicious melted chocolate chips! This cookie is perfectly crisp on the outside and chewy on the inside, exactly like a good cookie should be.
CAN YOU FREEZE LEFTOVER VEGAN CHOCOLATE CHIP COOKIE DOUGH?
Yes! In fact, we encourage it.
Roll the cookie dough into balls and place them on a tray and place them in the freezer for about thirty minutes, or until they’re mostly frozen. This will prevent them from sticking together in the freezer bag.
Pop them in a freezer safe container or bag and freeze for up to three months.
HOW TO BAKE FROZEN COOKIE DOUGH
Preheat the oven to 350°F (176°C). Once the oven is ready, put the cookies on a cookie sheet and bake for approximately 15 minutes, or until the tops are a light golden brown and they’re heated through the middle.
Cool according to the instructions above.
HOW TO STORE CHOCOLATE CHIP COOKIES
You can store homemade vegan chocolate chip cookies in an airtight container for up to a week.
They tend to get a bit hard by day four. If they do, heat them in the microwave for about 30 seconds, or dip them in milk or coffee to soften them.
WHY YOU SHOULD MAKE CHOCOLATE CHIP COOKIES FROM SCRATCH
Because nothing tastes better.
You can’t match the crispy on the outside and chewy on the inside texture of these cookies. They truly are perfection.
Nothing says I love you like homemade cookies.
Are we right?
You can win over the hearts and minds of almost anyone with homemade cookies.
If those aren’t reason enough to bake a dozen of our homemade chocolate chip cookies, then we can’t help you. LOL!
Make a batch of our cookies and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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These vegan salted dark chocolate chip cookies have less sugar than most chocolate chip cookie recipes, and they're made with vegan butter instead of coconut oil, which makes them saturated fat-free!
- 1 1/2 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ¼ tsp finely ground sea salt
- 2 tsp egg replacer plus 6 tbsp water mixed well, (we use Bob’s Red Mill brand)
- 1 cup brown sugar
- ¼ cup sugar
- 10 tbsp vegan butter room temperature
- 1 tbsp pure vanilla extract
- 14 oz bag of vegan dark chocolate chips (we use Enjoy Life brand)
Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper
In a medium bowl, whisk the flour, corn starch, baking soda, and salt together until fully combined.
In a large mixing bowl, mix the sugar and butter together until light and fluffy.
Add the vanilla and the egg replacer and mix until well blended
Add one third of the flour and mix on a low speed until just blended. Repeat until all of the flour is just blended. Don’t overmix. Stir the chocolate chips into the dough.
Scoop out the dough with a tablespoon and form into a ball and place on the cookie sheet. Bake for 13-15 minutes or until golden brown. Cool on a wire rack.
The Nutrition Facts are an ESTIMATE only.