Amazing vegan chocolate chip cookies 18 times

Oh, that craving hits you hard sometimes, right? You need that thick, gooey, pull-apart sweetness that only a classic chocolate chip cookie can deliver, but you’re keeping things plant-based now. Well, guess what? I’ve cracked the code, and I **promise** you, these are the **best vegan chocolate chip cookies** you’ll ever make. When I started Carla’s Cooking, my goal was simple: reclaim the soulful comfort food I loved without the stress or complicated steps. These are bakery-style, incredibly chewy, and—hugely important for my busy life—they are super easy and require absolutely no chilling time!

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I tested batch after batch until I nailed the perfect balance of sugars and fat, ensuring that melt-in-your-mouth texture without butter or eggs. You can trust me on this one. If you’re looking for reliable, from-scratch vegan baking that tastes better than the original, you are in the right spot. I’m so glad you found your way here! Check out my story if you want to know more about how this recipe came to be!

Why These Are the Best Vegan Chocolate Chip Cookies You Will Ever Make

When I say these are the **Best Vegan Chocolate Chip Cookies**, I mean it! Forget those thin, dry discs you sometimes end up with when you switch out the dairy. These are meant to be wonderfully **Thick Bakery Style Vegan Cookies**, just like you’d buy from those fancy shops downtown. They have those perfectly crisp edges that barely hold that soft, utterly gooey center. Honestly, once you try these, I think you’ll agree they beat the original recipe most of the time. They just melt in your mouth!

The Secret to Chewy Plant Based Chocolate Chip Cookies

Chewiness comes down to two things: brown sugar and fat. We use a higher ratio of packed light brown sugar than white sugar because that molasses content is essential for moisture and that incredible chew. Combined with softened, quality vegan butter, we create a base that resists drying out, ensuring those **chewy plant based chocolate chip cookies** we all dream about.

Convenience: An Easy Vegan Cookies Recipe with No Chill Time

I know you’re busy, so I made sure this is an **Easy Vegan Cookies Recipe**. Seriously, you can have warm cookies practically thirty minutes after deciding you want them! This whole process is nearly a **One Bowl Vegan Dessert** situation—you mix, scoop, and bake. There’s no waiting period, which means this is the ultimate **Quick Vegan Cookie Recipe** for those sudden sweet cravings.

Gathering Ingredients for Perfect Vegan Chocolate Chip Cookies

The great news is that pulling off these incredible **vegan chocolate chip cookies** doesn’t require a secret shopping list! Everything you need should be sitting right in your pantry or easily found at any regular grocery store. I made sure this is not one of those complicated recipes where you have to hunt down strange flours or gums. It’s simple, honestly!

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Ingredient Notes and Substitutions for Your Vegan Chocolate Chip Cookies

A couple of tips on the ingredients can really make the difference here. First, your vegan butter absolutely must be softened—not melted! If it’s too hard, it won’t cream properly, and that ruins our texture base. Also, we use applesauce because it’s a fantastic, reliable egg replacer here, adding just enough binder and moisture. But if you don’t have applesauce handy, don’t panic! Try mixing 1 teaspoon of apple cider vinegar into 1/4 cup of plain plant milk; that gives us a little buttermilk effect instead.

Finally, spend a little extra on those vegan chocolate chips. Trust me, the quality of the chip determines the quality of the melt, and we want those huge, gorgeous pools of chocolate in our finished **gooey dairy free chocolate chip cookies**!

Step-by-Step Instructions for Soft Baked Vegan Cookies

Alright, gather your bowls because we are getting these **chocolate chip cookies no eggs no dairy** ready to bake! Since this recipe is designed for speed, we start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—that just saves cleanup time later, doesn’t it? Follow these steps closely, and you’ll be diving into that irresistible texture in no time. We’re aiming for that perfect melt that makes these **gooey dairy free chocolate chip cookies** so addictive.

Creaming and Combining Wet Ingredients for Vegan Chocolate Chip Cookies

This first step is where the magic for the rise happens, so don’t rush it! In your big bowl, take that softened vegan butter, the light brown sugar, and the granulated sugar. You need to cream these together until the mixture looks genuinely light and fluffy—it should almost look pale. That takes a couple of minutes, but it builds those necessary air pockets. Once dreamy fluffy, beat in your vanilla extract and that 1/4 cup of applesauce until everything is just incorporated. Stop when it’s combined; we don’t want to whip too much air in here!

Mixing Dry Ingredients and Folding in Chocolate Chips

While that wet mix is waiting patiently, take a separate bowl and whisk your flour, baking soda, and salt together. Now, here is critical: add the dry ingredients to those wet ones gradually, mixing only on low speed or with a wooden spoon until you just see the flour disappear. If you over-mix that flour, you kickstart the gluten, and your cookies turn tough instead of soft and chewy. Once combined, grab those wonderful vegan chocolate chips and stir them in gently by hand to ensure they’re evenly spread throughout the dough for your final **vegan chocolate chip cookies**.

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Baking and Cooling the Chewy Plant Based Chocolate Chip Cookies

Scoop out rounded tablespoons of dough—keeping them tall and round is what helps them bake into those thick, *bakery-style* treats! Space them about 2 inches apart on your prepared sheets. Pop them into that hot oven for about 10 to 12 minutes. You are looking for the edges to just start turning a light golden color, but the centers should still look a little soft and underdone—that’s the secret for **chewy plant based chocolate chip cookies**! Once you pull them out, resist the urge to move them! Let them rest right there on that hot baking sheet for a full 5 minutes. This rest period is vital for the structure of these **no chill vegan cookies** so they firm up beautifully without crumbling when you try to move them to a cooling rack.

If you want to see some other great ways to bake using these principles, check out my collection of favorite dessert recipes!

Tips for Achieving Bakery Style Vegan Chocolate Chip Cookies Every Time

Now that you have the recipe down after following those steps, let’s talk about making them look like they came straight from a high-end bakery case! This is where my years of making **vegan chocolate chip cookies** really come into play. If you want that specific **thick bakery style vegan cookies** look, how you handle the dough right before it hits the pan is everything. Remember, this recipe yields about 18 of these gorgeous, substantial cookies, so make sure you have two sheets ready!

My number one visual tip is to scoop them as round balls, like little domes, and resist the urge to press them flat. If you want that towering height, just gently press the very top center of the dough ball down slightly right before baking. That little nudge helps them spread just enough without becoming thin pancakes. These little details are what separates an “okay” cookie from a showstopper! For more reliable baking goodness, always check out my latest musings on the Carla’s Cooking Blog!

Variations on Your Classic Vegan Chocolate Chip Cookie Recipe

You know, once you master the foundational recipe for these **vegan chocolate chip cookies**, the fun really starts! It’s so easy to tweak them slightly to keep things interesting, which is the joy of **from scratch vegan baking**. I love having options ready for whatever mood strikes me that day.

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If you’re feeling fancy, try sprinkling a tiny pinch of flaky sea salt right on top of the dough balls just before they go into the oven. That little pop of salty crunch cuts through the richness of the chocolate and browns sugar beautifully. Also, don’t feel like you have to stick only to semi-sweet chips!

You can swap out half the chips for chopped walnuts or pecans if you want some texture, or try using those gorgeous white baking chips you find in stores. Even dark chocolate chunks work amazingly well if you want a deeper, less sweet flavor profile. They all bake up beautifully!

Storage and Reheating Instructions for Your Vegan Chocolate Chip Cookies

So, you baked a batch of the best **vegan chocolate chip cookies** ever, and now you have leftovers—which is a great problem to have! If you manage to keep any that long, they store beautifully. Just let them cool completely first, then pop them into an airtight container right on the counter. They should stay perfectly soft and gooey at room temperature for about four or five days. Seriously, no need to chill these!

When you get that irresistible craving later in the week, don’t just grab one cold! To truly bring back that fresh-from-the-oven experience, just microwave a single cookie for about 10 seconds. It warms the starches up, and all that chocolate melts right back down. That quick zap restores the perfect soft texture instantly. Enjoy!

Frequently Asked Questions About These Easy Vegan Cookies Recipe

I always get questions after people try these! It’s tough to believe something so **easy vegan cookies recipe** can yield such great results. I’ve gathered the most common queries I get about texture and ingredients right here below. While I think this recipe delivers the ultimate **gooey dairy free chocolate chip cookies**, sometimes folks have little tweaks they want to try first. If you want to see how other bakers approach this, there are some neat takes out there, though I still love my version for pure speed. Look at what my friend Katie does with her recipe over here!

Can I use oil instead of vegan butter in these vegan chocolate chip cookies?

You totally can use oil, but I really advise against it if you’re aiming for that signature soft and **bakery-style vegan chocolate chip cookies** texture we talked about. Oil spreads much faster and tends to make the cookie crispier, not chewy. For this specific formula, stick to softened vegan butter; it’s non-negotiable for the chew!

How do I make my vegan cookies thicker?

To keep these **soft baked vegan cookies** nice and thick, remember to scoop them as rounded mounds; truly, do not flatten them at all before they go in the oven! While this recipe is designed to be no-chill, if you find you really want maximum thickness, chilling those dough balls for just 30 minutes before baking helps them hold their shape perfectly, too.

Estimated Nutritional Data for These Plant Based Chocolate Chip Treats

I know some of you are tracking macros, so I wanted to give you a quick look at what’s in one of these amazing **plant based chocolate chip treats**. Remember, since we are all using different brands of vegan butter and chocolate chips, these numbers are just an estimate based on standard calculations for one cookie serving.

For one cookie, you’re looking at roughly 210 calories, 14g of sugar, 12g of fat, and 2g of protein. It tastes like pure comfort, but hey, it’s good to know what’s in it, right? These are honestly made with simple, whole-enough ingredients for a truly satisfying **comfort food vegan baking** moment!

Share Your Comfort Food Vegan Baking Experience

I truly hope these **vegan chocolate chip cookies** bring you the same joy they bring my family. They are my go-to for **comfort food vegan baking** made simple! Once you try them, please come back and let me know how they turned out. Leave a rating out of five stars right below, and share any wonderful twists you made in the comments. I read every single one! If you ever have any questions, feel free to reach out via my contact page. Happy baking!

Bakery-Style Vegan Chocolate Chip Cookies (Easy, No Chill)

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Welcome to My Kitchen! I am sharing my favorite recipe for bakery-style vegan chocolate chip cookies. These are soft, chewy, and loaded with chocolate chips. You can make this easy recipe in one bowl with no chilling required, and they taste just like the classic favorites.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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

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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 the mixture is light and fluffy. This is key for texture.
3. Beat in the vanilla extract and applesauce until just combined.
4. In a separate medium 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. Stir in the vegan chocolate chips by hand.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For thicker cookies, press the dough balls down slightly.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers 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. These are the best vegan chocolate chip cookies when slightly warm.

Notes

• For a gooey center, slightly underbake these cookies. They firm up as they cool.
• You can substitute the applesauce with 1/4 cup of unsweetened plant milk mixed with 1 teaspoon of apple cider vinegar for a buttermilk effect.
• Use high-quality vegan chocolate chips for the best melt and flavor.
• This recipe makes about 18 large, thick bakery style vegan cookies.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 14g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg