There’s something absolutely magical about biting into a warm, chewy vegan cookie that tastes just as decadent as its traditional counterpart. I’ve spent years perfecting this recipe, and I’m thrilled to finally share my secrets with you! These cookies are proof that plant-based baking doesn’t mean sacrificing flavor or texture. They’re crispy on the edges, wonderfully chewy in the center, and loaded with rich chocolate chips that melt in your mouth.
What makes this recipe truly special is the combination of quality ingredients and simple techniques that deliver professional bakery results every single time. Whether you’re vegan, have dairy allergies, or simply want to explore more plant-based options, these cookies are absolutely foolproof. I’ve tested this recipe with countless variations, and this version consistently receives rave reviews from both vegans and non-vegans alike.
The secret lies in using the right fat replacement—I’m using aquafaba combined with coconut oil to create that perfect cookie structure. The aquafaba provides binding power while the coconut oil ensures a tender crumb and that coveted crispy-chewy texture. This is my go-to recipe for holidays, potlucks, and whenever I need to impress someone with my baking skills.
If you’re looking to expand your vegan dessert repertoire, you might also enjoy exploring pickled red onions for contrast in salads, or even chickpea salad recipes for balanced meal planning. For additional vegan baking inspiration, check out Bon Appétit’s vegan collection and Serious Eats’ plant-based guides.
These cookies stay fresh for up to five days in an airtight container, making them perfect for meal prep or gift-giving. The dough also freezes beautifully, so you can bake fresh cookies whenever the craving strikes. I guarantee these will become your new favorite vegan cookie recipe!
Ingredients
- 1 cup (2 sticks) vegan butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 6 tablespoons aquafaba (liquid from canned chickpeas)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups vegan chocolate chips (dairy-free)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tablespoon cornstarch
- 1/4 teaspoon xanthan gum (if your flour doesn’t contain it)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats, leaving at least 2 inches between each cookie for proper spreading.
- In a large mixing bowl, combine the softened vegan butter with both sugars. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial for achieving the perfect cookie texture.
- Add the aquafaba and vanilla extract to the butter mixture. Continue mixing on medium speed for another 2 minutes until the mixture is well combined and slightly increased in volume. The aquafaba acts as your egg replacement, binding all ingredients together.
- In a separate bowl, whisk together the flour, baking soda, sea salt, cornstarch, and xanthan gum (if using). This dry mixture should be well combined to ensure even distribution of the leavening agent.
- Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined—do not overmix, as this can result in tough, dense cookies. Stop as soon as no streaks of flour remain.
- Fold in the vegan chocolate chips and nuts (if using) until evenly distributed throughout the dough. The chocolate chips should be suspended throughout for every bite.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the bottom of a glass or your palm.
- Place the baking sheets in the preheated oven and bake for 11-13 minutes, or until the edges are golden brown but the centers still appear slightly underdone. The cookies will continue to cook on the hot pan after removal from the oven.
- Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. This resting period is essential for achieving the perfect chewy center and crispy edges.
- Transfer the cooled cookies to a wire rack and allow them to cool completely before serving or storing. They will firm up as they cool to room temperature.
Pro Tips
Aquafaba is the magic ingredient that replaces eggs in this recipe. It provides moisture, binding power, and helps create that characteristic cookie structure. Always use the liquid from unsalted chickpeas for best results.
Don’t skip the resting period on the baking sheet. This time allows the cookies to set slightly while still warm, creating the perfect chewy texture in the center.
For extra richness, use high-quality vegan chocolate chips. Brands like Enjoy Life and Vegan Essentials produce excellent dairy-free options that melt beautifully.
If you prefer crispier cookies, bake an additional 1-2 minutes. For softer, chewier cookies, reduce the baking time by 1 minute.
This dough freezes exceptionally well. Scoop portions onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute to the baking time.
The cookies keep fresh in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
Customize these cookies with different mix-ins: white chocolate chips, dried cranberries, toasted coconut flakes, or chopped pretzels for texture variation.
For a nuttier flavor profile, try using coconut oil instead of vegan butter. Use refined coconut oil if you prefer cookies without coconut flavor.
If your baked cookies spread too thin, your butter may have been too warm or you may have used too little flour. If they don’t spread enough, ensure your oven temperature is accurate with an oven thermometer.
Make cookie ice cream sandwiches by placing a dollop of vegan ice cream between two cooled cookies. Freeze for at least 2 hours before serving.
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