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

Three delicious vegan chocolate chip cookies stacked with melted chocolate oozing out.

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Make the best vegan chocolate chip cookies that are soft, chewy, and have gooey centers. This easy, one-bowl recipe requires no chilling time and delivers bakery-style results using simple, plant-based ingredients.

Ingredients

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  • 1 cup vegan butter, softened
  • 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 semi-sweet 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 the mixture is light and fluffy.
  3. Beat in the vanilla extract and 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 until just incorporated. Do not overmix.
  6. Fold in the vegan chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  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 sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls immediately after scooping them onto the sheet.
  • If your vegan butter is too soft, chill the dough for 15 minutes before scooping; this helps prevent spreading.
  • This recipe uses applesauce as an egg replacer, contributing to the soft, tender texture.

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