Crispy Vegan Chocolate Chip Cookies

5 from 6 votes

Learn how to make crispy 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. It's my go-to recipe when I bake for my vegan friends and family.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 192kcal

Author: Sabine Venier

Ingredients

1 tablespoon flax meal
3 tablespoon 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 teaspoon baking powder
½ teaspoon baking soda
1 cup vegan dark chocolate, chopped

US Customary - Metric

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. Scoop balls of dough, about 2 tablespoon (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

Reprinted with permission from Vegan Chocolate Treats by Ciarra Siller, Page Street Publishing Co. 2020.

Cooking Time and Temperature

Bake at 350°F for about 10-12 minutes, depending on your preferred texture.

Serving Recommendations

I love these slightly warm with a glass of plant milk or coffee.

Taste & Texture

Crispy edges, soft centers, and rich chocolate in every bite.

Storage, Freezing & Reheating

Room Temp: Up to 4 days in airtight container.
Freezer: Up to 3 months.
Reheat: Warm slightly for a fresh-baked feel.

Recipe Variations and 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

Proper Storage Tips

Store in an airtight container.
Freeze dough balls for later.
Keep away from moisture to maintain crispness.
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 chilling 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.

Pro Tips

Measure flour correctly.
Don’t overbake.
Use good-quality chocolate.

Nutrition