Print

The Ultimate Chewy, Gooey Vegan Chocolate Chip Cookies (One-Bowl, No Chill Required)

A stack of three rich, dark vegan chocolate chip cookies with melted chocolate chunks on a small plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make bakery-style vegan chocolate chip cookies that are soft, thick, and chewy without any eggs or dairy. This easy, one-bowl recipe requires no chilling time and delivers results that rival traditional recipes.

Ingredients

Scale
  • 1 cup vegan butter, softened (or use refined coconut oil)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce (replaces one egg)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan chocolate chips (dairy free)

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 light and fluffy. You do not need a mixer for this recipe.
  3. Beat in the vanilla extract and the unsweetened applesauce until just combined.
  4. In a separate 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.
  6. Fold in the vegan chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly flatter on top.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • For extra gooey centers, slightly underbake the cookies by one minute.
  • If your vegan butter is too soft or melted, the cookies may spread too much. Use butter that is genuinely softened, not melted.
  • You can substitute the applesauce with 1/4 cup of plain, unsweetened plant-based yogurt for a slightly different texture.

Nutrition

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