Vegan Chocolate Chip Cookies Recipe

Soft, chewy, and perfectly sweet, these easy vegan chocolate chip cookies are packed with gooey chocolate in every bite. Simple to make and full of melt-in-your-mouth goodness, no one will ever believe they're dairy-free!

Prep Time: 15

Cook Time: 11

Total Time: 56

Course: Dessert

Cuisine: American

Servings:

Author: Julie Gaeta

Ingredients

1 cup + 1 tablespoon oat flour 110g, for homemade, see Notes
¾ cup all-purpose flour 110g
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup vegan butter, melted 75g
½ cup light brown sugar 110g, firmly packed
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons dairy-free milk such as almond, oat, or soy milk
⅓ cup vegan chocolate chips

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, combine oat flour, all-purpose flour, baking soda, and salt. Set aside.
In a separate medium bowl, whisk the melted butter and brown sugar for 2–3 minutes until smooth, glossy, and slightly thickened.
Whisk in maple syrup, vanilla, and non-dairy milk.
Gradually stir the dry ingredients into the wet until just combined. Then, fold in vegan chocolate chips (be careful not to overmix).
Refrigerate for at least 30 minutes to 24 hours (optional, but highly recommended). If chilled over an hour, let the dough sit at room temperature for 5–10 minutes or until it’s soft enough to scoop.
Scoop 2 tablespoons (57g) of dough per cookie and place on the baking sheet, leaving 2 inches between each. Bake for 10–11 minutes (depending on your oven), rotating halfway if needed, until the edges are slightly firm. The centers will still look soft when you take them out—but they’ll firm up as they cool.
Cool on the baking sheet: Let cookies cool on the sheet for 10 minutes before transferring to a rack to finish cooling.

Notes

To make homemade oat flour, blend raw rolled oats on high until it becomes a fine meal.

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