Classic vegan chocolate chip cookies are soft in the middle, crisp at the edges, and made without any dairy – vegan margarine, applesauce and egg replacer do the work, with quick-cooking oats for extra chew.
There’s nothing quite like the comfort of a warm, freshly baked chocolate chip cookie. This recipe delivers that classic, nostalgic experience, completely plant-based! We’re talking perfectly soft and chewy centers, slightly crisp edges, and pools of melty chocolate in every single bite. Using simple swaps like vegan margarine and applesauce, these cookies are incredibly easy to whip up and are guaranteed to disappear from the cookie jar in record time.
Ingredients
• 2⁄3 cup / 150g (5.3 oz) vegan margarine, softened
• 2⁄3 cup / 133g (4.7 oz) granulated sugar
• 2⁄3 cup / 147g (5.2 oz) packed brown sugar
• 1⁄3 cup / 80g (2.82 oz) unsweetened applesauce
• 1 1⁄2 teaspoons / 7.5ml (0.3 fl oz) vanilla extract
• Egg replacer equivalent to 2 eggs, prepared
• 2 1⁄2 cups / 300g (10.6 oz) all-purpose flour
• 1 teaspoon / 5g (0.18 oz) baking soda
• 1⁄2 teaspoon / 2g (0.07 oz) baking powder
• 1 teaspoon / 6g (0.21 oz) salt
• 2⁄3 cup / 60g quick-cooking oats
• 1 1⁄2 cups / 255g (9 oz) vegan chocolate chips
Instructions
1. Preheat your oven to 375°F / 190°C. Line a baking sheet with parchment paper.
2. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan margarine and granulated sugar until light and fluffy. Mix in the brown sugar, applesauce, vanilla, and prepared egg replacer until well combined.
3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix.
5. Gently stir in the quick-cooking oats and vegan chocolate chips with a spatula.
6. Drop generous spoonfuls of dough (about 2 tablespoons / 30 ml / 1 fl oz each) onto the prepared baking sheet, leaving about 2 inches of space between them.
7. Bake for 10–12 minutes, or until the edges are golden brown and the centers are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
• Yields: about 24 cookies
• Cost: approx. $0.31 per cookie
• Calories: 161
• Fat: 7g
• Carbohydrates: 10g
• Protein: 2g
• Fiber: 1g
• Sugar: 19g
• Sodium: 232mg
Pro Tips
• for Perfect Cookies
• For a richer flavor and less spread, chill the cookie dough in the refrigerator for at least 30 minutes before baking.
• Do not overmix the dough after adding the flour. Mix only until the flour streaks disappear to ensure a tender, soft cookie.
• Use a cookie scoop for uniformly sized cookies that will bake evenly.
• For that bakery-style look, gently press a few extra chocolate chips onto the tops of the dough balls right before baking.
FAQ
Q: What can I use instead of a prepared egg replacer
A: A flax egg is a great substitute. For this recipe, which calls for two eggs, you would mix 2 tablespoons (30 ml / 1 fl oz) of ground flaxseed with 6 tablespoons (90 ml / 3 fl oz) of water. Let the mixture sit for 5-10 minutes to thicken into a gel-like consistency before adding it to your wet ingredients.
Q: Are all chocolate chips vegetarian or vegan
A: Not all chocolate chips are vegan. Many brands contain milk solids or other dairy derivatives. To ensure this recipe remains fully plant-based, look for chocolate chips specifically labeled ‘vegan’ or check the ingredient list for dairy products like milk fat or whey.
Q: How can I make these cookies gluten-free
A: To make this recipe gluten-free, replace the all-purpose flour with a 1:1 gluten-free all-purpose baking blend that contains xanthan gum. Also, make sure your quick-cooking oats are certified gluten-free to avoid cross-contamination. The final texture may be slightly different.
Q: How do I store these vegan cookies to keep them soft
A: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. Placing a small piece of bread in the container can also help maintain their softness and chewiness by regulating moisture.
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Classic Vegan Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan margarine and granulated sugar until light and fluffy.
- Mix in the brown sugar, applesauce, vanilla, and prepared egg replacer until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix.
- Gently stir in the quick-cooking oats and vegan chocolate chips with a spatula.
- Drop generous spoonfuls of dough (about 2 tablespoons / 30 ml / 1 fl oz each) onto the prepared baking sheet, leaving about 2 inches of space between them.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Do not overmix the dough after adding the flour.
- Mix only until the flour streaks disappear to ensure a tender, soft cookie.
