Seriously the Best Vegan Chocolate Chip Cookie Recipe!

0 36


Believe me I get it, but you haven’t tried mine.

I’ve struck the balance between perfectly chewy insides and crisp crunchy outsides

With chocolate chunks that go on for days

So what sets mine apart you may ask?

Oh I don’t know, endless hours of tweaking and testing and eating and tweaking and testing again and then eating more again.

Originally I was using a proprietary blend egg replacer for the binder

Which resulted in a very good cookie out of the oven

But upon sitting for a day or so, the cookies turned hard and brittle

This was easily fixed by adding in a bit of baking powder in place of some of the baking soda

Since baking soda causes spreading which means thinner crispier cookies and baking powder helps to puff causing a thicker chewier fluffier cookie

I’ve also gone back to the basics lately and started using aquafaba as the egg replacer in almost all of my cookie recipes.

It’s super easy, almost always available since I eat chickpeas and hummus like it’s my job, and it has great binding power in cookie recipes

Last I use chocolate chunks and not chips

Sorry Toll House, I just prefer the ooey gooey chocolate goodness of real couverture in my cookies

So all of these things together are what goes into making seriously the best vegan chocolate chip cookie recipe!

Pro Bakery Tip:

By adding a few rogue chunks of chocolate to the tops of each cookie before baking, you will get not only the best tasting cookies, but the best looking cookies too!

Another Pro Tip is to refrigerate your scooped cookie dough balls for about 15 minutes before baking

This will help them from spreading too much in the oven which results in a chewier, fluffier cookie!

Yield: 24 cookies

Seriously the Best Vegan Chocolate Chip Cookie Recipe!

Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes


Vegan Butter 1 cup (226g)

Granulated Sugar 1 cup (200g)

Light Brown Sugar 1 cup (200g)

Salt 1 teaspoon (6g)

Aquafaba 1/3 cup (77ml)

Vanilla Extract 2 teaspoons (10ml)

All Purpose Flour 3½ cups (435g)

Baking Soda 1¼ teaspoon

Baking Powder ½ teaspoon

Chocolate Chunks 2 cups *reserve some chunks for the tops


Preheat oven to 350°FBe sure all your ingredients are at room temperature before beginningCream the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachmentCream for 3 minutes on medium speed or until light & fluffyAdd the aquafaba slowly while mixing on low speed until incorporatedStop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsifySift together the flour, baking powder and baking soda and then add all at once to the creamed mixture.Mix just until it comes together then add the chocolate chunks and mix well.With a 2 ounce scoop portion the dough onto a parchment lined sheet pan spaced 2″ apartAdd a few of the reserved chocolate chunks to the tops of each cookie ballBake in a preheated 350°F oven for 12-15 minutes or until golden brownedCool slightly then enjoy!


Cookies will stay fresh for up to 1 week in an airtight container at room temperature

You can also freeze un-baked dough, by scooping the dough into a parchment lined sheet pan, freeze and then transfer to a zip lock bag for up to 2 months

Thaw & bake as you wish!





The post Seriously the Best Vegan Chocolate Chip Cookie Recipe! appeared first on Gretchen’s Vegan Bakery.

Leave A Reply

Your email address will not be published.