BEST Vegan Chocolate Chip Cookies

5 from 3 votes

These are the BEST vegan chocolate chip cookies ever! Crispy on the outside, but soft on the inside, easy to make, and no chilling required!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 160kcal

Author: Iosune

Preheat the oven to 350ºF or 180ºC, and line 2 large baking sheets with parchment paper. Set aside.
Prepare the flax egg by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
Add the vegan butter, granulated sugar, and brown sugar to a large bowl and beat until light and fluffy using a hand mixer or a stand mixer fitted with a paddle attachment.
Add the vanilla and flax egg and beat on low speed until just incorporated.
Add the flour, cornstarch, baking soda, and salt, and beat on low speed until combined.
Add in the vegan chocolate chips to incorporate, either by hand or using the mixer. If the dough is too sticky to work with, place it in the refrigerator and chill for 30 minutes.
I used a cookie scoop to make my cookies, but feel free to use a regular spoon or even your hands.
Fill the scoop with dough and just press and release onto the prepared baking sheets, about 2 inches apart from each other (about 5 cm).
Bake for 10-12 minutes or until the cookies are lightly golden brown. They will be soft when they come out of the oven but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Substitutions:

Although vegan butter is ideal, you could also use coconut oil. Use it softened for the best results (neither solid hard, nor liquid).
Other neutral-flavored oil should work, and you can also substitute the oil for nut butter if you’d like, but in that case, you’ll probably need to add more milk.
Other types of sugar will work just fine, like coconut, muscovado, or cane sugar. Make sure the sugar you’re using is vegan, though.
If you can't find vegan chocolate chips, use chopped chocolate instead, but keep in mind that the chocolate might melt and your cookies won't be as good-looking.
I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
Use a gluten-free flour blend if you're gluten-free.
Cornstarch can be replaced by other starches.

Storage:

At room temperature: store them in an airtight container at room temperature for about 1 week.
Refrigerator: store them in an airtight container in the refrigerator for up to 2 weeks.
Freezer: store them in an airtight container in the freezer for up to 3 months.
Tip: make sure the cookies are completely cool before storing them.