Learn how to make vegan chocolate chip cookies from scratch with step-by-step photo instructions and a video. The texture is beyond amazing, and they are easy to make. You can add any mix-ins you like and make the vegan cookies of your dreams. Since I discovered this recipe in Ciarra Siller's cookbook, it's my go-to recipe when I bake for my vegan friends and family.
If you are new to cookies or want to know how to make perfect cookies, read my ultimate cookie guide as well!
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Recipe background
I've searched for a good eggless chocolate chip cookie recipe for a long time because I have many vegan friends and family members, and I love to bring something baked with me when I visit them. Previous attempts at vegan cookies were okay, but I was never 100% satisfied with the outcome. They are also a perfect choice for people that are not necessarily vegan but on an egg-free diet.
Fortunately, I got my hands on Ciarra's Vegan Chocolate Treats cookbook and found the best vegan chocolate chip cookie recipe ever. Seriously. I immediately fell in love with this recipe, and I'm happy to share it with the friendly permission of Ciarra.
Substitutions
I have to say that I do not recommend making any substitutions other than the mix-ins. The original recipe calls for 24oz (680g) of chopped vegan dark chocolate bars. Depending on how much chocolate you want in your cookies, you can add less. I found that adding 1 cup (6oz/170g) of chopped vegan dark chocolate bars was my favorite.
Here are other mix-ins that are well received by my friends and family and highly recommended:
- 1 cup (6oz/170g) vegan semi-sweet or white chocolate chips
- 1 cup (about 100-120g) roughly chopped nuts such as toasted pecans, peanuts, and pistachios
To bang or not to bang
The recipe in the book calls for banging the cookies 2x during the baking process. This means you underbake the cookies, then you remove them from the oven, tap the baking sheet against the counter, then put them back into the oven, tap again, and bake again.
This 2x banging process results in flat, even, and crispy cookies. However, you can bang them only 1x or skip the banging entirely according to your preference. If you like your cookies a little thicker and chewier, then skip the banging.
The photo below shows the difference between 2x banged, 1x banged, and not banged at all. My favorites were 2x and not banged.
- 2x banging = very flat, even, and crispy cookies. The chocolate spread along with the cookies.
- 1x banging = flat and crispy cookies with chocolate chunks in the center.
- 0 banging = more of a traditional chocolate chip cookie texture with soft and chewy centers and crispy edges.
Here shown again from the side:
I love how easy it is to alter the texture of these eggless chocolate chip cookies by only changing the baking method.
Photo instructions
In a small bowl, stir together the flax meal and water and then set it aside to gel for about 5 minutes. It's called flax eggs, and for me, it's the best substitution for eggs in cookies.
In a large bowl using an electric mixer, beat the butter until light and fluffy, 1 to 2 minutes. Then add the brown and white sugar and continue beating until smooth and creamy, about 1 minute.
Add the flax mixture and beat to combine. Set aside.
In another large mixing bowl, stir together the flour, baking powder, and baking soda and add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until combined, about 30 seconds.
Add the chocolate and mix until incorporated and evenly distributed. The dough will be slightly sticky. The picture below shows how sticky the cookie dough is and how much will stick to your fingers after touching it.
Scoop balls of dough, about 2 tbsp (50-55g) of dough for each cookie, and place them 2 to 3-inches (5-7.5cm) apart on the prepared baking sheets.
Bake one baking sheet at a time for 8 minutes and then remove it from the oven...
...and tap the baking sheet against the counter 1-2 times to deflate the cookies.
Bake for 1-2 minutes and...
...deflate the cookies again.
Continue baking for 1-2 minutes or until the edges start to lightly brown. Let them cool and sprinkle with sea salt before serving.
Expert tips
- Correctly measure the flour. I always fluff up the flour first, then spoon it lightly into the measuring cup and level it with the back of a knife without pushing it into the cup.
- Don't overbake the cookies, or they will end up dry. Especially when you bang the cookies 2x, you need to take care that you don't let them brown too much when they are for the third time in the oven. Remove them as soon as the edges are lightly browned. Depending on how hot your oven is (every oven is different), the baking time varies.
Make ahead and freezing instructions
Be aware that chilling and freezing result in completely different textures and the cookies spread less. If you make the cookies ahead of time, I recommend skipping the banging process entirely.
You can prepare the dough and chill it covered in the fridge for up to 2 days. If you chill the dough longer than 4 hours, let it come to room temperature for about 30-60 minutes before scooping the dough and baking the cookies. The baking time will be about 10-12 minutes.
It's also possible to freeze the dough. Therefore I recommend to chill it first until it's possible to scoop the dough and roll it into balls with your hands. Then freeze the dough balls in freezer bags for up to 3 months. Let them thaw in the fridge overnight and let them come to room temperature before baking.
Freeze baked cookies for up to 3 months. Wrap them tightly in plastic wrap and store in freezer bags. To thaw, place them in an airtight container and store at room temperature for about 2-3 hours.
Related recipes
Here are more vegan recipes you will love:
Recipe and Video
Vegan Chocolate Chip Cookies Recipe
Ingredients
- 1 tbsp flax meal
- 3 tbsp water
- ½ cup vegan butter, at room temperature
- ½ cup packed light brown sugar
- ⅓ cup sugar
- 1 ½ cups all-purpose flour, spooned and leveled
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 cup vegan dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- In a small bowl, stir together the flax meal and water and then set it aside to gel for about 5 minutes.
- In a large bowl using an electric mixer, beat the butter until light and fluffy, 1 to 2 minutes. Then add the brown and white sugar and continue beating until smooth and creamy, about 1 minute. Add the flax mixture and beat to combine. Set aside.
- In another large mixing bowl, stir together the flour, baking powder, and baking soda and add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until combined, about 30 seconds. Add the chocolate and mix until incorporated and evenly distributed. The dough is slightly sticky. Scoop balls of dough, about 2 tbsp (50-55g) of dough for each cookie, and place them 2 to 3-inches (5-7.5cm) apart on the prepared baking sheets.
- Bake one baking sheet at a time for 8 minutes and then remove it from the oven and tap the baking sheet against the counter 1-2 times to deflate the cookies. Then bake them for 1-2 minutes and deflate the cookies again. Continue baking for 1-2 minutes or until the edges start to lightly brown.
- Let them cool on the baking sheets for 5 minutes before carefully transferring them to a cooling rack to continue cooling. Sprinkle with flaky sea salt before serving. Store them in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Video
Notes
Expert tips
- Correctly measure the flour. I always fluff up the flour first, then spoon it lightly into the measuring cup and level it with the back of a knife without pushing it into the cup.
- Don't overbake the cookies, or they will end up dry. Especially when you bang the cookies 2x, you need to take care that you don't let them brown too much when they are for the third time in the oven. Remove them as soon as the edges are lightly browned. Depending on how hot your oven is (every oven is different), the baking time varies.
Make ahead and freezing instructions Be aware that chilling and freezing result in completely different textures and the cookies spread less. If you make the cookies ahead of time, I recommend skipping the banging process entirely.
- Chilling: You can prepare the dough and chill it covered in the fridge for up to 2 days. If you chill the dough longer than 4 hours, let it come to room temperature for about 30-60 minutes before scooping the dough and baking the cookies. The baking time will be about 10-12 minutes.
- Freezing: It's also possible to freeze the dough. Therefore I recommend to chill it first until it's possible to scoop the dough and roll it into balls with your hands. Then freeze the dough balls in freezer bags for up to 3 months. Let them thaw in the fridge overnight and let them come to room temperature before baking.
Banging the cookies This 2x banging process results in flat, even, and crispy cookies. However, you can bang them only 1x or skip the banging entirely according to your preference. If you like your cookies a little thicker and chewier, then skip the banging.
More questions? Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. I also talk about how banging affects the texture of the cookies.
Sabine! Thank you so much for taking the time to try my recipe and share it with your readers! I hope you loved these cookies as much as I do! <3
Ciarra, they are so delicious and one of my favorite recipes! Thank you! <3