Vegan Chocolate Chip Cookies

You’re going to love these Vegan Chocolate Chip Cookies made to taste like the traditional, chewy, chocolatey cookie you’ve always enjoyed. Dive into the melted chocolate and tender cookie with a crispy bite! Except this cookie has gone rogue and is made vegan without eggs or dairy! Our secret ingredient? Chia seeds!

Vegan Cookies as Payment

I love being creative when I’m cooking. I may actually set out to follow a recipe, but then an irresistible inspiration strikes. And I either talk myself out of it or I go for it! (My poor family. They never know what to expect.)

Or I may set out to follow a recipe and then half-way through realize I don’t have all the necessary ingredients. (Don’t you HATE it when that happens?) That’s when my creative problem solving kicks in.

Like when I recently decided to make chocolate chip cookies. The neighbor kids helped me with some yard work. Is that so nice or what? However, these nice social situations often lead to internal dilemmas for me.

Should I pay them? I didn’t ask for their help (which would have been a good reason to pay them). They noticed me out in the yard and offered to help. And I think it’s goods for kids to learn the value of helping without the expectation of getting paid.

What I did instead was to make them some vegan chocolate chip cookies. I didn’t have my usual ground flax meal that I use in cookies, so I improved with chia seeds. It worked like a charm and I think the neighbor kids were quite happy with the deal!

Vegan Chocolate Chip Cookie Dough

One of my favorite things about vegan chocolate chip cookies is the dough. In fact, you can roll this dough into balls and freeze them and just have one for dessert. It’s a delicious treat! You should try that with my red velvet chocolate chip cookies. Or better yet, my vegan sprinkle chocolate chip cookies turn into amazing (and colorful) cookie dough bites!

Because there’s no egg in vegan chocolate chip cookies, you can eat it raw without concern for the bacteria that might be present in raw eggs. If you were making this recipe to eat only as cookie dough balls, I would recommend making them on the small side so you don’t hurt your jaw biting into a solid chunk of frozen cookie dough.

Some people recommend refrigerating cookie dough before baking cookies, but I don’t typically do that with this recipe. I only refrigerate the dough if I’m making it ahead of time.

Vegan Gluten-free Chocolate Chip Cookies

You can make these vegan chocolate chip cookies gluten-free by using gluten-free all purpose baking flour. I confess that I enjoy adding a little bit of almond flour to my gluten-free cookies. I think a quarter cup of almond flour combined with gluten-free all purpose flour works perfectly.

Normally, I would have been throwing this ingredient or that in the mix, but wanting to make sure this batch turned out extra yummy and knowing that little Angelo doesn’t like nuts (Darn! I love chocolate chip peanut butter cookies!), I went with the tried and true vegan Chocolate Chip Cookie.

How can you go wrong with that?

Usually I replace the eggs in a cookie recipe with apple sauce or flax seeds, but this time I used chia seeds.

I think they liked the results too – they returned my plate lickety-split!

How do you make Vegan Chocolate Chip Cookies?

It’s pretty easy to make vegan chocolate chip cookies because you follow the same process as making any cookies. I like to mix the dry ingredients in one bowl and the wet ingredients in a separate bowl and then stir to combine the two together. That said, in this recipe we’re using a mixer to create a fluffier batter.

I recommend beginning with softened vegan butter. I leave it sitting out on the counter for at least thirty minutes ore more prior to mixing the cookie batter. Here are some other ingredients you’ll find in this cookie recipe:

• vegan butter
• brown sugar
• granulated sugar
• vanilla
• chia seeds
• all-purpose flour
• baking soda and baking powder
• salt
• chocolate chips

The chia seeds are a bit of a surprise, but they make a very nice egg replacer in cookies. Of course, they do add specks of color. You can see them in the photo. It almost looks like pepper or poppyseed, but those are chia seeds. They make a great binder for these vegan cookies!

Did you know cookies did not become popular in this country until about 100 years ago? What a shame, eh? I think it’s important to make up for lost time, so we should make a double batch of these!

We hope you love this recipe for Vegan Chocolate Chip Cookies as much as we do! If you make a batch, be sure to use your phone to create an image and share it on Instagram using #namelymarly so we can see it too!

Vegan Chocolate Chip Cookies

Delicious Vegan Chocolate Chip Cookies are soft and chewy, and lots of melted chocolate chips throughout. Perfect for dipping in almond milk!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegan Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 36

Calories: 151kcal

Author: Marly

Ingredients

• 1 cup vegan butter 2 sticks, softened
• ¾ cup brown sugar
• ¾ cup granular sugar
• 1 tablespoon vanilla
• 1 tablespoon chia seeds
• 3 tablespoons water
• 2¼ cups all-purpose flour sifted
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 2 cups dairy-free chocolate chips

Instructions

• Heat your oven to 350F. Lin a cookie sheet with parchment paper.
• Place the butter and sugars in a mixing bowl. User a mixer on medium speed until light and fluffy. Add the chia seeds, water and vanilla and mix again to combine.
• In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine.
• Add the chocolate chips and stir until combined. Drop by rounded spoonful about 2 inches apart on prepared cookie sheet. Bake for 8 – 10 minutes, depending on your desired final cookie. If you prefer chewier cookies, remove them around 8 minutes. If you prefer crispier, cook for a few minutes longer.
• Once the cookies are done, allow them to cool for a minute or two on the cookie sheet, before transferring to a wire rack to cool completely.
• Store in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.

Using Ground Flax Seed as an Egg Replacer

I sometimes like to use ground flax seed as a replacement for eggs in a recipe. It adds a little bit of texture, moisture, and some omega-3’s to boot! I use 3 tablespoons of water and 1 tablespoon of ground flax seed for each egg in the recipe. Please note – if you’re using a recipe that requires a lot of eggs (say, more than 2), you may need something different than flax seed. I don’t know what, but probably something different. Or go ahead and use the flax seed, but just be sure you’re not too attached to the outcomes (it’s a zen thing).

Here’s ground Flax Seed…

And here’s ground flax seed on water…

It gets a sort of gelatinous texture to it after it sits in water for a little bit. That’s when you know it’s ready to be added to your recipe.

Whatever egg replacer you use, they do a great job of making delicious cookies. Check out my Vegan Baking Guide for more information.