Luscious Chocolate Chip Cookies (Vegan)

Very best, most luscious chocolate chip cookies I have ever eaten!! I know that’s quite a claim, but oh these cookies!! They are really lush while still warm from the oven. It’s like biting into a chocolate truffle in cookie form.

Then the next day they turn into dreamy, luscious chocolate chip cookies. The bottom is firm, without being hard. The top and sides have a thin whisper of crisp crumb, and the inside is both tender and chewy. Yum, Yum, Yum!!

More cookie recipes like these luscious chocolate chip cookies

Finding the perfect combination took a few tries though. I made several variations to see what worked best. This recipe is the one my family and friends loved the most.

And here’s how I did it…

Bread flour makes cookies thicker and chewier, but if you’d like less of that texture then replace some or all with all-purpose flour.

If using spelt flour or gluten free, you may need to play around with the leavener and liquid amounts.

My next step was replacing butter with coconut oil. I made half of the dough with softened coconut oil, and the other half with melted.

In both cases the cookies turned out greasy. I found that the best results come from using half stick butter (Earth Balance Soy Free and half coconut oil. It’s a happy balance, and they also don’t spread out.

→ Earth Balance Soy Free doe not have a strong oil taste.

The other areas where you can change the taste and texture are the sweetener, egg replacement, and leavener.

When it comes to sugars, use less of the brown and more of the cane sugar for a crisper cookie. If you want a richer flavored one, then use more of the dark and less of the white.

Dark brown sugar, versus light brown, will give you a darker cookie with a caramel-molasses taste.

Note: I use coarser organic sugar. If yours is refined or superfine, you may want to use less sugar.

As for eggs substitutes, flax eggs will add a mild nutty flavor. Which is great if you like nuts, but have a nut allergy. Chia eggs are good when you want a neutral flavor.

Egg Substitutions: How to make them & which to use

And the last area is the leavener. If you use much less of the brown sugar, or omit it completely, then you’re going to need to change the leavener amounts and choice.

You need an acidic for the baking soda to react with, otherwise your cookies could have a bitter taste.

The following information will help you make any adjustments you need to- using baking soda and using double-acting baking powder.

Oops, I almost forgot the add-ins. This last test run I made half of the dough into these luscious chocolate chip cookies, with dark chocolate chips and toasted pecans.

The other half I mixed in dried cranberries, pistachios, and 1/2 teaspoon of pumpkin pie spice. (Use 1 teaspoon if using the full recipe.)

This cookie dough turned out so amazing with both add-ins. The recipe is a perfect base!

The picture above is the cranberry pistachio gingersnaps. (This was taken on my photo board, so no my cat isn’t up on the counter. 😹)

I hope you found this post helpful.

Please let me know if you have any questions or suggestion. I can’t wait until you bake them. Enjoy!

Vegan Chocolate Chip Cookies

Print Recipe

Serves: 1 to 1 1/2 dozen Cooking Time: 30 - 35 minutes (including prep time)

Ingredients

3 tablespoons warm water
1 tablespoon flaxseed meal
1 cup all purpose flour or 1 to 1 gluten-free flour
1/2 cup bread flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon fine sea salt
4 tablespoons vegan stick butter*
3 tablespoons coconut oil, softened or 2 TBSP melted
1/3 to 1/2 cup coconut sugar or organic cane sugar
1/3 cup organic brown sugar, packed
1 tablespoon pure vanilla extract
2/3 to 3/4 cup chocolate chips**, dried fruit, or a mix
1/3 cup chopped nuts, optional

Instructions

Stir flaxseed meal and water in a small bowl and set on the counter for 15 minutes.

In the meantime preheat the oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.

Stir up the flours a bit, and then spoon the flour into the measuring cups; level off the top with a knife. This will help ensure that you don't use too much flour, and it really does make a huge difference. Pour the measured flours into a medium bowl, along with the (pumpkin pie spice if using), baking soda, baking powder, and sea salt; whisk until combined and set aside.

Cut up the vegan butter into little cubes and place it in a medium mixing bowl along with the oil and sugars. Cream on medium speed until combined, 1 1/2 to 2 minutes. Stir in the flax egg and vanilla extract.

Add the flour mixture and beat on low speed just until combined. It will look dry and crumbly, but it'll come together. When the flour is almost mixed in and looking too dry, this is when I fold / mix the dough with a flexible spatula.

Fold your preferred add-ins to the dough until combined. Don't over stir or knead though, because it will make the cookies oily.

Scoop the dough by rounded 1 tablespoonfuls 1 1/2 to 2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, or until edges are lightly brown and tops look set. You can also make "monster" cookies by using 3 rounded tablespoonfuls for each cookie. You'll need to increase the baking time to 14-16 minutes. Remove pan to a cooling rack, and let cookies cool for 7-10 minutes on the pan before removing them to a wire rack to cool completely

Store in an airtight container for 3 to 4 days, or in the fridge for a week.