Description

Ultimate Vegan Chocolate Chip Cookies

Name: Ultimate Vegan Chocolate Chip Cookies : Soft, Chewy & Crowd-Approved
Ingredients: 1 cup vegan margarine, softened (or solid coconut oil); 2 cups packed brown sugar; ½ cup non-dairy milk (almond, soy, or oat); 2 tsp vanilla extract; 1 tbsp maple syrup (optional, for flavor depth); 3 cups all-purpose flour; 2 tsp baking soda; 2 tsp baking powder; ½ tsp salt; ½ tsp instant espresso powder (optional, enhances chocolate flavor); 1–1¼ cups dairy-free chocolate chips or chopped chocolate; Flaky sea salt for topping (optional)

Hey friends! These vegan cookies are soft, chewy, slightly crisp on the edges, and packed with gooey pockets of chocolate. Perfect for any occasion, these cookies will quickly become your go-to comfort treat.

Ingredients

Scale

1 cup vegan margarine, softened (or solid coconut oil)
2 cups packed brown sugar
½ cup non-dairy milk (almond, soy, or oat)
2 tsp vanilla extract
1 tbsp maple syrup (optional, for flavor depth)
3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
½ tsp instant espresso powder (optional, enhances chocolate flavor)
1–1¼ cups dairy-free chocolate chips or chopped chocolate
Flaky sea salt for topping (optional)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line two baking sheets with parchment paper.

2. Cream Butter & Sugar

In a large bowl, cream together the softened vegan margarine and brown sugar until light and fluffy (2–3 minutes).

3. Add Wet Ingredients

Mix in non-dairy milk, vanilla extract, and maple syrup until smooth.

4. Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder.

5. Combine Wet & Dry

Slowly add dry ingredients to the wet mixture on low speed until just combined. Avoid overmixing.

6. Fold in Chocolate

Gently fold in chocolate chips or chunks. Optionally, sprinkle extra chips on top of the dough balls.

7. Scoop & Top

Scoop 1.5-tablespoon dough balls onto prepared sheets, spacing ~2 inches apart.
Optionally, sprinkle flaky sea salt on top.

8. Bake

Bake 10–12 minutes until edges are lightly golden but centers are still soft.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill Dough: Refrigerate for 30 minutes–48 hours for chewier cookies.
Nutty Addition: Fold in ¾ cup chopped walnuts or pecans.
Double Chocolate: Replace ½ cup flour with ½ cup cocoa powder.
Gluten-Free: Use a 1:1 gluten-free flour blend.
“Kitchen Sink” Cookie: Add ½ cup vegan white chocolate chips and ½ cup dried cranberries or cherries.

Nutrition

Calories: 165Cal Per cookie
Sugar: 14 g
Fat: 7 g
Carbohydrates: 24 g
Fiber: 1 g