This is the BEST vegan chocolate chip cookie recipe! They’re ooey gooey and made with a few secret ingredients to give these cookies a really rich flavor and texture.
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (105g) vegan butter*, melted
- 1 tbsp molasses*
- 1/4 cup (60g) tahini or natural almond butter (made with just almonds)
- 1/4 cup (60ml) water
- 2 tsp vanilla extract
- 1 3/4 cup (225g) all purpose flour*
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (120g) vegan semisweet chocolate chips
- 3/4 cup (120g) vegan dark chocolate chips
- Flaky sea salt for sprinkling
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the dark brown sugar, sugar, melted butter, molasses, and tahini. Whisk vigorously for 1-2 minutes or until the mixture begins to thicken and clump together.
- Whisk in the water and vanilla.
- Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is completely mixed in, pour in the chocolate chips and fold to fully combine.
- Place the bowl uncovered in the refrigerator and chill for 30 minutes.
- After 20 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
- When the 30 minutes are up, scoop the dough out on to your baking sheet using a large 2 oz scoop or 1/4 measuring cup. Bake 3-4 cookies at a time as they spread quite a bit.
- Bake for 11-14 minutes or until the edges are a very light golden brown and the centers still look a bit underdone. Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and sprinkle with flaky sea salt.
- They’re best when cooled, but the chocolate on top still looks a bit melty. Store in an air tight container at room temperature for up to 5 days. When you want a cookie, heat in the microwave for about 5 seconds and enjoy!
VEGAN BUTTER – I used both Country Crock plant-based butter and Earth Balance butter and they both worked perfectly. Just make sure you’re using a vegan butter STICK and not butter from a tub. If you can’t get ahold of vegan butter, you can try using melted refined coconut oil although I have not tested this myself.
MOLASSES – For the best flavor and texture, I highly recommend sticking with molasses as it helps boost the richness of the dark brown sugar. Otherwise, you can try subbing pure maple syrup.
FLOUR – I haven’t tested it, but you can try subbing with a good all-purpose one to one gluten free baking flour. I recommend this one by Bob’s Red Mill. Either way, I highly recommend weighing the flour to ensure accuracy. Otherwise, spoon the flour into your measuring cup and level it off with a flat edge. Don’t scoop directly into the flour as this compacts it into the cup, leaving you with way too much flour and a very dry dough.
Keywords: vegan cookies, vegan chocolate chip cookies, vegan cookie recipe, chocolate chip cookies