Print

Bakery-Style Chewy Vegan Chocolate Chip Cookies (One Bowl, No Chill)

A stack of three thick, golden vegan chocolate chip cookies loaded with dark chocolate chunks, sitting on a light plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get bakery-style vegan chocolate chip cookies that are soft, chewy, and have gooey centers. This recipe uses simple ingredients and requires only one bowl with no chilling time.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened plant milk (soy or almond work well)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan semi-sweet 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 the mixture is light and fluffy. This is your base texture work.
  3. Mix in the applesauce and vanilla extract until just combined.
  4. Pour in the plant milk and mix until smooth. You are building the structure here.
  5. In a separate, smaller bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix; stop when you see no more dry streaks.
  7. Fold in the vegan chocolate chips using a spatula.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. You do not need to chill this dough.
  9. Bake for 10 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked. This ensures a gooey center.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will set up as they cool.

Notes

  • For the best chewy texture, use a mix of brown sugar and white sugar. The brown sugar adds moisture and chew.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a more professional look.
  • If your vegan butter is too soft, the cookies will spread too much. Keep it at room temperature, not melted.

Nutrition

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