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The Ultimate Chewy & Gooey Vegan Chocolate Chip Cookies (One Bowl, No Chilling!)

Close-up of three perfectly baked vegan chocolate chip cookies with melted chocolate chunks on a white plate.
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You get bakery-style vegan chocolate chip cookies that are soft, thick, and chewy with gooey centers. This easy, one-bowl recipe requires no chilling time and uses simple plant-based ingredients to create a dessert that tastes like the classic version.

Ingredients

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  • 1 cup unsalted vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon plant-based milk (like soy or almond)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until the mixture is light and fluffy. You do not need a mixer for this recipe.
  3. Mix in the plant-based milk, vanilla extract, and apple cider vinegar until just combined.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix the dough.
  6. Fold in the vegan chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can press a few extra chocolate chips onto the tops for appearance.
  8. Bake for 10 to 12 minutes. The edges should look set and golden, but the centers should still look slightly soft and underbaked.
  9. Remove the sheets from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. These cookies firm up as they cool, giving you that perfect chewy texture.

Notes

  • For the best gooey centers, slightly underbake these cookies. They will continue to cook on the hot pan after removal from the oven.
  • If your vegan butter is too cold, your dough will be difficult to mix by hand. Make sure it is properly softened.
  • This recipe makes about 18 large cookies.

Nutrition

Find it online: https://mdlatdmm.com/vegan-chocolate-chip-cookies/