Soft & ChewyVegan Chocolate Chip Cookies

Why These Vegan Chocolate Chip Cookies Will Steal Your Heart

We LOVE this cookie recipe around here—it’s one of my favorites to bake up on a rainy day or when I’m craving something sweet. Here’s what makes them so awesome:

• You cannot tell that they’re vegan (or gluten-free). These cookies skip eggs, dairy, and wheat without sacrificing flavor or texture!
• They have a rich, nutty flavor. That extra layer of flavor makes them even tastier than the classic version.
• They’re totally loaded with chocolate chips. I mean, that’s what we’re here for, right?! 
• You can make them ahead of time. Not all gluten-free and vegan chocolate chip cookies store well, but these do.

What You Need

The ingredient list for these vegan chocolate chip cookies is clean, simple, and easy to find. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Quinoa flour – This has consistently been a favorite flour of mine and it works great in baked goods. It’s full of protein, which provides structure (important if you’re not using gluten). Quinoa flour is also high fiber, naturally gluten-free, and has a light texture.
• Arrowroot powder – I often add a little starch to my gluten-free baking because it not only helps lighten things up, but starches also help bind. So while I think you probably could leave the arrowroot out, it definitely helps with the chewiness factor.
• Baking soda 
• Sea salt
• Coocnut oil – This is my dairy-free substitute for butter! Coconut oil is vegan, but it definitely doesn’t have quite the same texture as a butter cookie. I’d say it gets a little fluffier, but also keeps them chewy at the same time.
• Coconut sugar – This is definitely my granulated sweetener of choice, since it’s less refined. But it’s also swappable with brown or white sugar. It’s dark in color, so it definitely makes these cookies look more brown, but it works wonderfully!
• Flax egg – A flax egg helps bind everything together.
• Vanilla extract
• Chocolate chips – Make sure you buy a brand that’s vegan. Not all of them are!

How to Make Vegan Chocolate Chip Cookies

Making vegan cookies from scratch is actually quite easy. For this recipe, you’ll need a mixing bowl, a baking sheet, and a piece of parchment paper to line the baking sheet.

• Chill the dough. Cover and refrigerate for at least 30 minutes to allow the quinoa flour to hydrate and the coconut oil to firm up. 
• Shape and bake. Divide the dough into balls and place them on a parchment-lined baking sheet. Bake at 350ºF for 9 to 11 minutes.
• Cool. Let the cookies cool on the pan for 5 minutes to set.

Tips for Soft and Chewy Cookies

If you’re a fan of chewy chocolate chip cookies, then I want to share a few tips I have for keeping your cookies soft and chewy:

• Make sure you have enough oil and fat. Lots of times people try to cut back on oil to make cookies “healthier”, but that will also likely lead to a drier cookie.
• Underbake your cookies slightly. This will help them stay nice and chewy.
• Store them in an airtight container. If you’re keeping them for more than a few days, I recommend freezing them.

Simple Swaps

Many of these ingredients can be swapped with other things you might have in your pantry:

• Any other grain flour should work (almond or coconut will not).
• Another starch like tapioca, corn or potato will work.
• Any type of granulated sugar can be used.
• Use butter or dairy-free butter instead of coconut oil.
• A regular chicken egg can be used in place of the flax egg.

How to Store

• Room temperature: You can store these vegan chocolate chip cookies in an airtight container at room temperature for up to 5 days. 
• Freezer: For longer storage, keep them in the freezer for up to 6 months. Thaw at room temperature or warm them in the microwave for melty, gooey chocolate chips.