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The Ultimate Chewy & Soft Vegan Chocolate Chip Cookies (Bakery Style, No Chill Required)

A close-up stack of four perfectly baked vegan chocolate chip cookies with melted chocolate chunks on a white plate.

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Make the best vegan chocolate chip cookies that are soft, thick, and chewy with gooey centers, just like bakery-style treats. This easy, one-bowl recipe requires no chilling time and uses simple plant-based ingredients.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened applesauce (egg replacement)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line 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 fully 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 combined. Do not overmix.
  6. Stir in the vegan chocolate chips by hand.
  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 golden brown and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls before baking.
  • If your vegan butter is too soft, chill the dough for 15 minutes before scooping.
  • This recipe makes classic Tollhouse style vegan cookies without needing flaxseed or specialty binders.

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