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The BEST Vegan Chocolate Chip Cookies (Soft, Thick, and Chewy)

A vegan chocolate chip cookie broken in half showing a gooey, melted chocolate center on a cooling rack.
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You can make bakery-style vegan chocolate chip cookies that are soft, thick, and chewy without any dairy or eggs. This easy, one-bowl recipe requires no chilling time and delivers rich, comforting flavor.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon unsweetened applesauce (or 1 flax egg)
  • 1 teaspoon vanilla extract
  • 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 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 step.
  3. Mix in the applesauce and vanilla extract 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 until just combined. Do not overmix.
  6. Fold in the vegan chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. For thicker cookies, press the dough balls down slightly.
  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.

Notes

  • For extra gooey centers, slightly underbake the cookies. They will firm up as they cool.
  • If your dough seems too soft, chill it for 15 minutes before scooping.
  • Use high-quality vegan chocolate chips for the best melt and flavor.

Nutrition

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