Description
These Vegan Chocolate Chip Cookies are the ultimate plant-based treat, featuring a perfect balance of soft, chewy texture and gooey, melty chocolate chunks. Made with simple ingredients like vegan butter, brown and granulated sugar, and dairy-free yogurt, these cookies deliver rich flavor with a hint of sea salt for an irresistible finish. Ideal for vegans and anyone craving a classic cookie without eggs or dairy.
Ingredients
Scale
Dry Ingredients
- 188 g all-purpose flour (plain flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt (plus flaky salt for garnish)
Wet Ingredients
- 100 g granulated sugar (use organic if in the US)
- 100 g soft brown sugar
- 132 g vegan butter (block-style), melted
- 40 g vegan Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla bean paste
Chocolate
- 90 g vegan chocolate chips
- 70 g dark chocolate (minimum 70% cocoa, cut into chunks)
- 70 g vegan milk chocolate (cut into chunks, or more dark chocolate)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside.
- Mix the wet ingredients: Add the granulated sugar and brown sugar to a large mixing bowl and whisk in the melted vegan butter until fully combined. Then whisk in the vegan yogurt and vanilla bean paste until the mixture is smooth.
- Mix the dry ingredients: Fold the flour mixture into the wet ingredients in 2-3 increments using a spatula until the dough is just combined, being careful not to over mix.
- Add chocolate: Gently fold in the vegan chocolate chips and chocolate chunks, reserving a few pieces for garnishing the cookie tops later.
- Roll and chill: Divide the cookie dough into 12 equal portions and roll each into a ball. Place the balls back in the bowl, cover, and refrigerate for 20 minutes to firm up the dough.
- Assemble: Arrange the chilled cookie dough balls on the prepared baking trays, leaving at least 2 inches between each. Press the remaining chocolate chips and chunks onto the top of each cookie ball to create melty chocolate pools.
- Bake: Bake the cookies in the preheated oven for 10-11 minutes. Once out of the oven, use a large cookie cutter to round off the edges of each cookie for a perfect circular shape. Let the cookies cool on the baking trays for about 5 minutes. Finish by sprinkling flaky sea salt on top for an enhanced flavor balance.
- Storage: After cooling completely, store the cookies in an airtight container at room temperature for up to 5-6 days to maintain freshness and softness.
Notes
- Using vegan butter and vegan yogurt keeps these cookies dairy-free and vegan-friendly.
- Chilling the dough before baking helps the cookies hold their shape and results in a chewier texture.
- Rounding off the edges with a cookie cutter after baking creates a professional, uniform look.
- Sprinkling flaky sea salt on top balances the sweetness and enhances the chocolate flavor.
- You can substitute the vegan Greek-style yogurt with unsweetened soy or coconut yogurt depending on availability and preference.
- Store cookies in an airtight container to maintain softness and freshness for several days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
