Discover the Amazing Chewy & Soft Vegan Chocolate Chip Cookies That Are Better Than Tollhouse!
Vegan baking can sometimes get a bad rap, especially when it comes to cookies. Many people assume that you have to give up the chewy, soft, and gooey goodness of traditional cookies to accommodate a plant-based diet. But hold on—these Chewy & Soft Vegan Chocolate Chip Cookies are here to prove that myth wrong! With the perfect balance of flavors and textures, these cookies aren’t just for vegans; they are for anyone who loves a delicious cookie!
Why Make This Recipe
First and foremost, these cookies are unbelievably yummy! If you love the classic chocolate chip cookie, you’re in for a treat. The combination of salted vegan butter and brown sugar creates that melty, gooey center with a perfectly chewy edge. You won’t even miss the eggs and dairy!
Making these cookies is also a fantastic way to treat yourself and your loved ones to something delightful without compromising on your values. Plus, whipping them up is a breeze! You can have your kitchen smelling heavenly in less than an hour. You’ll want to bake these again and again, whether you’re vegan or just trying to eat more plant-based meals.
How to Make Chewy & Soft Vegan Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spooned & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy-free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice!)
Directions:
First things first, line a cookie sheet with parchment paper and gather all your ingredients. It makes the cooking process so much easier!
In a medium bowl, whisk together the flour, cornstarch, baking soda, and sea salt. Set this mixture aside for now.
Next, in a large bowl, mix the melted vegan butter, light brown sugar, granulated sugar, dairy-free yogurt, and vanilla extract using a whisk until it’s smooth. Now it’s time to combine the two mixtures! Gradually add the dry ingredients to the wet mixture, using a rubber spatula to fold it together. Stop just before everything is fully mixed in to maintain that chewy texture.
Now, fold in your vegan chocolate chips until they’re evenly distributed throughout the dough. This is when the magic starts to happen!
To elevate the flavor and texture, chill the dough for at least 30 minutes; however, if you can wait, chilling it for 2 hours is even better. While the dough is chilling, go ahead and preheat your oven to 350°F (175°C).
Using a cookie scoop, roll about 1.5 tablespoons of dough for regular-sized cookies or 3 tablespoons for larger cookies onto the prepared sheet. Pop them into the oven and bake for 10-12 minutes. You’ll know they’re done when the edges are lightly golden and the centers look set but still soft.
Once they’re out of the oven, give them a chance to cool for about 10 minutes on the sheet. This patience pays off, as it helps the cookies hold together beautifully. For an extra treat, sprinkle a bit of sea salt on top before diving in! Enjoy your divine cookies, and if there are any leftovers, make sure to store them properly.
How to Serve Chewy & Soft Vegan Chocolate Chip Cookies
These cookies are delightful on their own but can also be paired with a glass of almond milk or your favorite non-dairy milk for a classic touch. You could even create an ice cream sandwich by placing a scoop of dairy-free ice cream between two cookies. The options are endless!
How to Store Chewy & Soft Vegan Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll last for up to four days this way. If you want them to last longer, you can refrigerate them for up to a week or even freeze them for a month. Just make sure to separate the cookies with parchment paper if you’re stacking them in a container!
Tips to Make Chewy & Soft Vegan Chocolate Chip Cookies
- Make sure your vegan butter is at room temperature. It helps in achieving that chewy consistency.
- Don’t skip the chilling step—it enhances flavors and improves the texture.
- Feel free to mix in nuts or dried fruit for added flavor and texture. You can customize these cookies to your liking!
- Be careful not to overbake. It’s okay if the centers are soft when you remove them from the oven; they’ll firm up as they cool.
Variation
Want to change things up? Consider using different types of chocolate chips or even white chocolate chips for a unique twist. You can also add spices like cinnamon or nutmeg for some warmth in the flavor. If you’re feeling adventurous, try incorporating peanut butter or almond butter to create a nutty version of these cookies!
FAQs
1. Can I make these cookies gluten-free?
Absolutely! Just use a gluten-free 1:1 baking flour instead of regular flour. The recipe should still work perfectly!
2. What can I use instead of dairy-free yogurt?
Unsweetened applesauce works great as a substitute. It helps maintain the moisture in the cookies while keeping them vegan!
3. How do I know when the cookies are done baking?
Look for lightly golden edges and a set middle. The centers may still look soft, and that’s perfectly okay as they will firm up during cooling.
Give these Chewy & Soft Vegan Chocolate Chip Cookies a try, and you’ll understand why they might just be better than Tollhouse! Enjoy every bite of these deliciously soft treats!
