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The Ultimate Chewy & Soft Vegan Chocolate Chip Cookies (No Chilling Required!)

Three freshly baked vegan chocolate chip cookies piled on a white plate, featuring large melted chocolate chunks.
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Make bakery-style vegan chocolate chip cookies that are perfectly soft in the center and chewy on the edges. This simple recipe requires no egg replacers and no chilling time.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 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 just 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 incorporated. Do not overmix.
  6. Fold in the vegan chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  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, chill the dough for 30 minutes before scooping, even though chilling is not required for texture.
  • Use high-quality vegan chocolate chips for the best melted texture.
  • Applesauce acts as the binder, replacing the egg; do not substitute with oil here.

Nutrition

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