- 0.5 cup Pure Cane Sugar
- 0.3 cup Light Brown Sugar
- 8 Tablespoons (1/2 cup) Vegan Butter
- 0.25 cup Oil (Avocado or Olive)
- 0.25 cup Water
- 1 teaspoon Pure Vanilla Extract/Paste
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.75 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 1 cup Dairy Free Dark Chocolate Chips
- Maldon Sea Salt Flakes
Sweet, soft and crispy on the outside fully vegan chocolate chip cookies!
That’s right, you can still make amazing chocolate chip cookies without any animal products.
I guarantee that your friends and family won’t even notice that these cookies are vegan.
What makes these chocolate chip cookies so legit is the mix of regular sugar and light brown sugar as well as butter. Vegan butter of course!
Just as you would with dairy butter, the vegan butter needs to be at room temperature so that it can cream together with the sugars for that perfect texture.
If you can find it, vegan butter sticks are easiest to measure. Unsalted vegan butter is best so you can control the amount of sodium you are adding to the cookie batter.
Nowadays, it’s so easy to find dairy free chocolate chips. I see them in all grocery stores and sometimes dark chocolate chips that are not marked as dairy free still are!
My tip to you: always read the nutrition labels!
You can use dairy free semi-sweet or dark chocolate.
As the cookies are already pretty sweet, I prefer dark chocolate.
You can also do a mix of chocolate chips for these vegan chocolate chip cookies. Whatever your heart desires.
To balance the sweet, I always top my cookies with flaky sea salt. Maldon salt is my personal preference.
Cream Together The Sugars and Vegan Butter
First, make sure the vegan butter is at room temperature and soft. Do not microwave it. I cut it up into 8 pieces then let it sit on the kitchen counter for 30 minutes or so.
During this time you can get all of your other ingredients out and measured and set up your working station.
Also, preheat your oven to 350°F.
You can use a standing mixer (like a KitchenAid) with the paddle attachment or a large bowl with a hand-held electric mixer.
Add 1/2 cup of pure cane or white sugar to the bowl along with 1/3 cup of light brown sugar and 8 Tablespoons (1/2 cup) softened vegan butter to the bowl and cream together for 3-4 minutes.
Add Oil, Water & Vanilla
To the creamed butter and sugars, add 1/4 cup oil (I use avocado oil), 1/4 cup water and 1 teaspoon vanilla paste or vanilla extract.
I love using vanilla paste as it contained thousands of vanilla specs which are visible throughout the baked cookies!
Cream together for a good minute and scrape down the sides and bottom of the bowl so it all incorporates well.
Add Dry Ingredients & Chocolate Chips
Next, add 2 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda and 1/2 teaspoon sea salt.
Don't skip the sea salt, it enhances the flavor of the cookies!
Mix together until almost all of the dry bits have been absorbed then add 1 cup of dairy free chocolate chips.
Mix until just combined. Do not over mix.
You can now scoop and bake the cookies or refrigerate the cookie dough batter for 30 mines.
I recommend allowing the cookie dough to rest in the cold fridge as it will help form up the batter which will make it easier to scoop and the rest time will also allow for some more flavor development.
You can refrigerate for up tp 3 days or scoop and freeze for up to 3 months.
Scoop and Bake
Top with Flakey Sea Salt & Allow To Cool