Learn how to make the BEST tried & true Vegan Chocolate Chip Cookies that are thick and chewy in the middle with perfectly crispy edges.
Friends... they're FINALLY here! Say hello to the Best Vegan Chocolate Chip Cookies-- thick, soft, chewy, crispy, chocolate-y... everything you could ever want in a chocolate chip cookie. These are the cookies that one my boyfriends heart and thats saying a lot because he's kind of a cookie snob.
Now, the very first batch I ever made for him... I never wrote down the recipe. I literally just used my basic level knowledge on cookies and veganized it in my head. Replacing the butter for coconut oil, using aquafaba instead of eggs and making sure to use vegan sugar. Mixing all these ingredients together until the dough looked like cookie dough and tasted like cookie dough. Into the oven they went and well, I guess they came out good because we went on another date... and look at us now 🙂
For a long time, we tried to recreate the recipe but it just never came out right. Too dry, too thick, too chewy... so for his birthday I spent over 3 days testing over 9 cookie doughs, temperatures AND baking trays until I bit into the 10th batch of cookies and literally jumped out of the house screaming hallelujah!! This was the one.
He bit into the cookie and word for word this was what he had to say: "THIS!! THIS!!! These are BETTER than the first cookies you ever made me OMG". Needless to say I was pretty damn happy and proud of myself.
I know I usually only post healthier cookies here on the blog but I HAD to share this recipe. I even had over 10 of my friends on instagram try them and give me feedback and 98% of them said they wouldn't change a thing.
Okay, now that I've boasted about how perfect these cookies are... Let's make these damn delicious vegan chocoalte chip cookies.
Ingredients to Make the BEST Vegan Chocolate Chip Cookies
I've tested multiple different combination of ingredients and ratios, and the ingredients list below is what we have found to produce the best soft, chewy and crispy chocolate chip cookies that tastes EXACTLY like a traditional chocolate chip cookie.
First, we're using a combination of granulated cane sugar and organic brown sugar. Granulated sugar gives these cookies a crispy exterior. The brown sugar and coconut oil keeps them moist and chewy in the middle.
Now for the liquid that goes into these cookies: aquafaba OR coconut milk OR both. The coconut milk provides an additional richness to these cookies, and I'm convinced that the aquafaba is the ingredient that makes these cookies extra chewy. However, I have made them using all coconut milk and all aquafaba with great success depending on your ideal chocolate chip cookie. Want more richness? Use all coconut milk. Want chewier cookies? Use all aquafaba.
And of course, since these are classic chocolate chip cookies they also contain all purpose flour (gluten free if needed), vanilla, baking soda, salt and chocolate... and a pinch of fancy sea salt if you fancy.
How to Bake the Perfect Vegan Chocolate Chip Cookies
If you follow the tips and instructions on this recipe, these cookies are easy peasy to make AND all you need 8-9 ingredients. Here's a quick run down of how to make these vegan cookies:
- Mix Wet Ingredients: sugars, aquafaba, melted coconut oil and vanilla.
- Mix in Dry Ingredients: flour, baking powder and salt.
- Fold in Chocolate Chips/Chunks: just enough so that the chocolate is dispersed evenly throughout the cookie dough.
- Chill in the Fridge for 30 Minutes
- Roll into Balls: For super thick and chewy cookies, roll them into tall balls (refer to photo below)
- Bake & Cool: Let the cookies bake at 350 F for 10-13 minutes. Then let them cool on the baking tray for 5 minutes and then transfer them to a cooling rack to cool completely.
How to Freeze Chocolate Chip Cookie Dough
You can make chocolate chip cookie dough ahead of time and keep it in the fridge for up to 2 days or in the freezer for up to 2 months. Simply make the cookie dough as directed and portion them out onto a baking tray and cover with reusable wrap. Place the tray of cookie dough in the freezer for 3 hours. Then you can transfer them into a freezer safe bag. When ready to bake, take the cookie dough out of the freezer and let it sit at room temperature while the oven is pre-heating and bake as instructed. You may need to add 1-2 more minutes depending on how frozen the dough is.
How to Properly Store Chocolate Chip Cookies
After the cookies have comepltly cooked, store them in an air tight container at room temperature for up to 5 days. Alternatively, freeze baked cookies for up to 1 month.
Tips to Make Perfect Vegan Chocolate Chip Cookies
- Use +2 Kinds of Chocolate: Chocolate chunks, chocolate chips, mini chocolate chips, jumbo chocolate chips, chopped chocolate... etc. Trust me-- not only do you get slightly different flavours from the chocolate but it also just makes it so much more fun to eat. Puddles of chocolate in one spot and stuffed with mini chunk in another bite.
- Roll the Cookie Dough Balls Tall: Probably my FAVOURITE tip (thanks mom!!). This creates the PERFECT thick and chewy centre with crispy edges. The bottom of the ball bakes first which spreads out (making them crispy because they touch the hot pan for longer) and the top kind of melts downwards and stays chewy.
- Bake in Small Batches: I have found baking the cookies in 6-8 batches work the best. Anything more, the cookies just don't turn out as perfect as I'd like.
- Use a Light Coloured Baking Tray: Using a dark (black) coloured cookie sheet makes them brown more and faster. Using a white baking tray keeps them super pale. I use a slightly tinted aluminum cookie tray which I find creates the perfect golden brown cookies and evenly bakes.
- Do Not Over Bake!!: This one is key to soft and chewy centred cookies. They will look soft and puffy right out of the oven with a slightly browned spot but will continue to cook on the hot sheet out of the oven and end up golden brown. If you do like slightly crispier cookies, wait until the edges are slightly golden brown.
The Ideal Temperature for Chocolate Chip Cookies
- 350 F (180 C): This is the most common temperature used for chocolate chip cookies that creates chewy middles and crispy edges.
- 375 F (190 C): Sometimes when I want more crispy cookies, I bake them at 375 F for around 9 minutes until the edges are beginning to turn golden brown.
The Ideal Baking Time for Chocolate Chip Cookies
- Lower End (8-9 minutes): softer + chewier cookies
- Higher end (10-14 minute): the longer they bake the more crispy the cookies will get
Helpful Equipment to Make Vegan Chocolate Chip Cookies
- Food Scale: For best results, use a food scale and weigh ingredients.
- Parchment Paper / Silicon Baking Mat: To ensure the cookies don’t stick to the cookie pan.
- Cookie Scoop: For consistent sized cookies to ensure all the cookies bake evenly.
- Cookie Baking Tray: A light coloured baking tray for even baking and so the cookies don’t get too browned.
- Wire Cooling Rack: To let the cookies cool properly without getting soggy.
Craving More Vegan Cookies? Don't Forget to Try These Cookies!
- Healthy Vegan Chocolate Chip Cookies
- Tahini Chocolate Chip Cookies
- Vegan Ginger Molasses Cookies
- Vegan Snickerdoodles
- Salted Pretzel Chocolate Chip Chickpea Cookies
- Vegan Matcha Cookies
- Vegan Snowball Cookies
If you recreate this The Best Vegan Chocolate Chip Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Print
The Best Vegan Chocolate Chip Cookies
- Total Time: 47 minutes
- Yield: 16 cookies 1x
Description
Learn how to make the BEST tried & true Vegan Chocolate Chip Cookies that are thick and chewy in the middle with perfectly crispy edges.
Ingredients
- ½ cup organic granulated cane sugar (100g)*
- ½ cup organic brown sugar (110g)**
- ½ cup vegan butter, softened (112g)***
- ¼ cup + 2 tablespoon coconut milk / aquafaba or a combination of both, room temperature (90ml)*
- 2 tsp vanilla (10g)
- 2 ¼ cup all purpose flour (270g // gluten free all purpose mix if needed)
- 1 tsp baking soda (5g)
- ½ tsp salt
- 1 cup chocolate chunks/chips (120g)
- fancy sea salt
Instructions
- In a large mixing bowl, whisk together the cane sugar, brown sugar, melted coconut oil, aquafaba/coconut milk and vanilla until combined.
- Sift in the all purpose flour and baking soda and add in the salt. Mix the dry ingredients into the wet using a folding motion with a large spatula. This helps with not over mixing. Mix until the batter looks almost fully uniform.
- Fold in the chocolate chips. until evenly dispersed throughout the batter. This also finished off mixing the batter.
- Cover the bowl with a lid or wrap and place into the fridge to chill for 30 minutes.
- Pre-heat oven to 350 F (180 C)*
- Using a medium cookie scoop, portion out the dough into equal sized balls (around 50g each) and roll into a tall ball (refer to photos).
- Place the cookie dough on a lined baking tray leaving 2 inches between each cookie and bake for 10-13 minutes, or until there are golden brown spots. To achieve crinkled edges, tap the pan on the oven rack a few times before taking them out of the oven.
- Let them cool on the baking tray for 5 minutes. Then transfer onto a wire rack to let them cool completely before eating.
Notes
- *Cane sugar can be substituted with coconut sugar or maple sugar however the texture will not be as crisp around the edges.
- **Brown sugar can be substituted with coconut sugar or maple sugar + ½ tablespoon molasses.
- **I started using vegan butter instead of coconut oil which I have found to yield a better crispy to chewy ratio with the perfect amount of spread. If you do not have vegan butter, you can still use coconut oil or a blend of coconut oil and vegan margarine. Be sure to use aquafaba/coconut milk that is warm or at least room temperature so that the coconut oil does not solidify.
- ****I use a combination of coconut milk and aquafaba for the perfect chewy moist texture. You can use all coconut milk for ultra moist cookies or all aquafaba for chewy cookies.
- Nutrition information disclaimer: is a rough estimate calculated on an online tool (Cronometer)
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Sweets
- Method: Baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 17g
- Sodium: 160mg
- Fat: 9.3g
- Saturated Fat: 7g
- Unsaturated Fat: 1.3g
- Trans Fat: 0
- Carbohydrates: 30.5g
- Fiber: 0.7g
- Protein: 2.4g
- Cholesterol: 0
Keywords: vegan chocolate chip cookies
SAVE IT FOR LATER! ↓
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Anne says
Hii,
Is the temperature for a fan oven or an oven with upper and lower heat?If you know what I mean haha I translated it from dutch).
Lisa Kitahara says
Hi Anne!
The temperature is for a conventional oven, not a convection oven. I'm not sure how a fan oven would work for these cookies ( I think fan oven is convection oven?). I would set the temperature to 325 and bake it for the same time. See how the cookies look and adjust as needed. I hope that helps, good luck!
Chocoviv says
This delicious!
★★★★★
Avni says
These are sooo good! Dangerously so! I made them with aquafaba and 1/3 cup whole wheat pastry flour because I didn’t have quite enough white. Absolutely delicious.
★★★★★
Lisa Kitahara says
Hi Avni,
So happy you enjoyed them- thank you! <3
Monica says
Your comment is awaiting moderation.
literally the BEST vegan cookies I’ve ever eaten, let alone baked myself! 🤩 crispy on the outside with the perfect amount of chewiness on the inside. 😍 They’re basically an even better version of the chocolate chip cookies I used to get from a subway before going vegan.
p.s. it’s impossible to only eat one at a time 🤤
★★★★★
Lisa Kitahara says
Hi Monica!
YAY this made me so happy. Thank you so much, I'm so so glad you enjoyed 🙂
Micaela P says
These cookies are amazing!! The combination of aquafaba and coconut milk results in cookies that are nice and crispy on the outside, but still super soft and chewy on the inside. Never tried baking with aquafaba before so I was a bit skeptical, but these are SO GOOD! Definitely worth a try 😋
★★★★★
Lisa Kitahara says
Hi Micaela,
Thank you so much for the positive feedback- so happy you enjoyed!! <3
Maggie says
These were so nice! Fed them to my housemates, friends and uni lecturers and they all loved them! Well done, Lisa 🙂
★★★★★
Lisa Kitahara says
Hi Maggie!
Ah, super excited that you enjoyed these cookies with everyone! Thank so so much for the review <3
Justen Bowden says
In the body of the post it says 350C 😉
Lisa Kitahara says
Hi Justen,
So sorry- it's updated!
Linda says
pro tip: double up the recipe whenever you make these because one won’t last. the cookies were so good i ate the entire first batch minutes out of the oven... no regrets. just deliciousness. THEY’RE SO GOOD AND CHEWY! how is that even possible?!
★★★★★
Audrey says
These were perfect! And super easy, too. I’ve been experimenting with chocolate chip recipes since I went vegan and they haven’t been quite right. These are the only ones I’ve felt like are comparable to, well even better than, the typical non-vegan nestle ones I used to make. Delicious!
★★★★★
Tracey says
I made these today, I used soy milk instead of coconut milk and aquafaba as I was too lazy to defrost the aquafaba haha.
They turned out really delicious, however the first 6 I cooked using the tall ball method and they didn't melt down much at all and were quite fat and puffy, still delicious. The second batch of 6 I left as regular balls and flattened them just a little but and they were still pretty puffy and didn't get thinner. I'm wondering if it's just the soy milk? I'll definitely be making these again as they were so easy and tasty so good! Crunchy outside and chewy inside.
Lisa Kitahara says
Hi Tracey!
Thanks for making these cookies. I'm glad you thought the flavour was tasty! I did intentionally make them thicker in the middle to keep them chewy but they shouldn't be like bulging balls. I'm looking at my notes and the soy milk one did stay a bit thicker but it may have something to do more with the temperature. Some ovens are have a higher temp than others-- you could try baking them at 375 to see if that helps! 🙂 Thank you for the feed back.
Diana says
The first time I baked vegan cookies they didn't turn out that good so I didn't attempt to bake any again - until I saw your recipe!
And I'm SO glad I did, these were absolutely delicious and that's coming from a cake preferer 😂
Thank you for your vegan recipes which makes it more fun for me to be vegan ❤️
★★★★★
Lisa Kitahara says
Hi Diana!
Oh yay so glad you tried them too! <3 Thank you so much for the rating and feed back 🙂
harsha says
would chilling the dough overnight make it more gooey?
Lisa Kitahara says
Hi Harsha!
I'm not too sure as I haven't done that before. Let me know how it goes if you give it a try!
Thuli says
I used coconut oil instead of vegan butter. Chilled the balls for about 30min and they did not melt down like I expected. I also suspect that my tall balls may have been too high. But I still love the final product. Thank you
★★★★★
Kym says
These are amazing. They don't last 3 days in my house. I made them for my boyfriend, but I had to make another batch for him. My parents, brother, and his girlfriend ate them all. I am getting bombarded to make them every week. 🤣❤
★★★★★
Sarah says
I really wanted to love these, but the cookies kept turning out too puffy and thick. I tried the tall ball method, regular ball, and even flat. The flavour was a bit lacking as well, unfortunately.
Lisa Kitahara says
Hey Sarah!
I'm so sorry they didn't turn out for you. What kind of flour did you use? Or did you change anything? It might be the temperature of your oven or not enough liquid/moisture to let them spread out more.
Amanda says
These are great! Been trying a lot of vegan cookie recipes and this is the best I've found. I think using coconut oil adds a nice flavour to them.
★★★★★
Lisa Kitahara says
Yay! I'm so happy to hear you enjoyed them <3 🙂
Jo says
Hi! Have you tried with gluten free all purpose flour? How do they turn out? I want to try it with my gluten free all purpose 1:1 sustitution, but I don't want to waste the flour. Do they turn out basically the same? Thank you!
Lisa Kitahara says
Hi Jo!
They have a slightly different in texture, just slightly softer but they do work! 🙂
Olivia says
These are the best chocolate chip cookies I’ve ever eaten! And trust me, underbaking is the move if you want soft and gooey cookies! Also, you can barely taste the coconut oil in here, but if you’re sensitive to the coconut oil taste look for “neutralized” or “deodorized” coconut oil next time you’re at the shop.
★★★★★
Lisa Kitahara says
Oh YES. I love chewy cookies and under bake them by 1-2 minutes too and they come out super gooey- so glad you enjoyed them!
Claire says
These really are the BEST chocolate chip cookies! Even my non-vegan husband thinks so. I’d never baked with aquafaba before and was a little skeptical, but it worked SO well! Most definitely making these again.
★★★★★
Cyd says
Question: could earth balance or a vegetable oil be used instead of coconut?
Lisa Kitahara says
I would use earth balance! Veg oil may make the cookies spread more 🙂
Natalie says
I love this recipe! These really are the BEST vegan cookies, and the BEST cookies in general! Definitely give this recipe a try it’s super easy and the cookies are delicious 🙂
★★★★★
Ellen says
Hi! I accidentally used coconut cream instead of coconut milk. I realized it when the dough was a little stiff. I added a splash of almond milk to loosen it up. Do you think the cookies will come out ok?
Lisa Kitahara says
Hi Ellen! I haven't tried it with coconut cream so I can't say but should be fine. It might not spread out as much, I hope they turned out well!
Boston Frank says
Of all the “Best” vegan chocolate chip cookie recipes I’ve tried (more than 7, less than 63), this is the Best, no quotation marks needed. I do prefer my cookies more crunchy, so I followed the advice provided to get crunchier cookies. They were delightful,
★★★★
Janvi says
So so so gooooood! And so easy to make. The recipe was really clear.
★★★★★
Megan says
I made these recently and they were absolutely delicious! I think the aquafaba makes a big difference and makes it very similar to egg based chocolate chip cookies. My non-vegan friends gave them the highest reviews as well and couldn't stop eating them.
★★★★★
Lucy says
Hi Lisa! I’m going to attempt to make these cookies this weekend but I’m a bit confused about how much aquafaba / coconut milk to use if using both? How many ml / gram of each will I need? 🙂
Lisa Kitahara says
Hi lucy,
Sorry for the confusion! Use a total of 90ml of either coconut milk or aquafaba. So if doing half of both, 45ml of each 🙂
Yukiko says
This was the third recipe., that I made from your website in the past two days. As a Japanese mom, your recipes are helpful, inspirational, and oh soooooo delicious. Breakfast Banana Oatmeal Cookie, Kung Pao Tofu and this! These cookies are seriously so so so good. I am just curious - does the fact that you like to cook / eat good, healthy food - have anything to do with what your mom/dad/family cooked for you as a child ?
★★★★★
Lisa Kitahara says
Hi Yukiko!
So happy you enjoyed the recipes, thank you so much!! Hmm, I think so. My mom always made us homemade lunches and we went out to eat as a treat here and there so I really appreciate home cooking. Cheers!
angel says
hello was wondering what temperature to bake for a more gooey texture and should baking time be shorter?
also did you use equal amounts of aquafaba and oil to get the moist and chewy texture ?
Lisa Kitahara says
Hi Angel!
Temperature is still 350 F. Baking time would be the lesser time listed, you could even go a minute shorter but you don't want it to be too undercooked either. Also, yes. Total amount divided by two!
Jennifer says
I substituted coconut oil with vegetable oil (rapeseed) and some unsweetened soy milk for the coconut milk because that’s all I had. They turned out great. The oil meant they would spread out a lot in the oven so I remembered to leave a lot of space between them on the pan. They turned out delicious and the raw dough was also tasty. I was tempted to save some raw dough to mix with icecream, but I’ll have to make another batch! So tasty!
★★★★★
Ying says
Thank you for this recipe. My family loved it. It remembers them from the cookies you can buy from the supermarket or the ones from Subway. I subtitued the chocolate chips for leftover brownie chunks. I am looking forward to bake your other cookie recipes!
★★★★★
Jessica says
It was my first time using aquafaba in a recipe and it was absolutely delicious! I've added a bit more to my batter to make it less dress. I definitely recommend this recipe and will be making it again.
Jessica says
*less dry
★★★★★
Jessica says
These were delicious! It was my first time using aquafaba in a recipe and will definitely make this recipe again.
Dorothy Yu says
Awesome recipe!!! Thanks so much for sharing 🙂 PS. the tall balls trick totally worked!
★★★★★
Ninon Burgy says
Have you tried this recipe with whole wheat flour?
Lisa Kitahara says
I haven't but if you use whole wheat, you may need to increase the amount of oil liquids by a couple tablespoons because it does absorb more moisture. 🙂
Sarah says
These are my favorite cookie and my friends love when I make them! Thanks for sharing this treat with us. Tonight I made a triple batch and decided to use the weight measurements. After it seemed light, I noticed that your recipe multiplier doesn't adjust the weight from a single batch to a double or triple :(. I was able to calculate it in my head once I noticed the problem, but wanted to share.
★★★★★
Lisa Kitahara says
Hi Sarah, Thanks so much for trying this recipe and letting me know that the double/triple feature isn't working. I'll look into fixing that ASAP but I'm so glad you and your friends still enjoyed them!
Melissa says
My first time using aquafaba in a recipe. I have been plant based for a couple years now. I have made lots of chocolate chip cookie recipes. This is the number one top recipe I have tried. I made a double batch one day ago. They almost gone. Everyone in my family loves them. Thank you for the recipe.
★★★★★
Asmi says
This recipe came out amazing! I used the base and instead of chocolate chips I used cashews, almonds, pistachios, and rose petals for a twist on a classic Indian rose shake called falooda. I was nervous using aquafaba for the first time, but everything came together very easily. Will definitely be making these again!!
★★★★★
Renee says
I've made plenty of traditional chocolate chip cookie recipes but this is my very first "vegan" recipe to make. Whoa!! It's legit!! Absolutely loved them!! Also, this by far Is one if the EASIEST chocolate chip cookie recipes ever!! Didn't need to break out the mixer- it was all done by hand using a silicone spatula (we all know how flimsy those can be). Seriously, beyond impressed with this recipe!! Thank you so much for it!! ❤❤
★★★★★
Maddy says
Im doing a month of trying to stay vegan and this last week has been a little tough. But let me tell you. These solved all my problems. These cookies are mind blowing and unreal. They taste so unbelievably good and the texture, oh my god exactly like nestle cookies. Will be adding these to my favorite recipe list
★★★★★
Amir says
these are just, so good. I've made them almost weekly since discovering the recipe. it's pretty flexible— this time around I used a mixture of plant butter and coconut oil since I was running low and the texture is still great, just be sure to chill. I've also noticed that it gets better after being in the fridge for a day. definitely has been easing the p*ndemic blues. bless
★★★★★
Lisa Kitahara says
Hi Amir,
Thank you for the amazing feedback!! I'm so glad its bringing you some comfort during this time 🙂
Lucy says
I absolutely love these cookie recipe! It’s by far the best vegan cookie recipe I’ve tried, I’ve made it several times and they always come out perfectly. This is 100% my go-to recipe for chocolate chip cookies!
★★★★★
Amanda says
This recipe is amazing. Me and my partner think they're the best cookies we've ever tried, and they were so easy to make. Thanks for the recipe, and tip about the tall balls, worked great too. I subbed about 40g of the plain flour with wholewheat to make up the full amount, switched the melted coconut oil for melted vegan butter and it worked great. Thanks again, new fave, quick and easy treat recipe for my family 😊
★★★★★
Lisa Kitahara says
So happy to hear they worked out for you with the swaps as well! Thank you so much Amanda! 🙂
Alexis says
Very chewy and delicious! Enjoyed by my non-vegan family 🙂
★★★★★
Tess says
I went for the all aquafaba option (i.e. no coconut milk), and it gave me the perfectly chewy cookie I’ve been craving!
Really easy to make and tasted amazing! Will be making these again
★★★★★
Bhumika Patel says
Seriously delicious!! I freeze my aquafaba whenever I make chickpeas and now I know how to use it up every single time! The hint of coconut in these cookies is to die for - and I feel like I can overcook em a little to darker brown and they're still crispy and chewy! Highly recommend this recipe. I like to add dark chocolate, milk chocolate, and carob chips.
★★★★★
Jenna says
I have never written a recipe review before but these were the best cookies I've ever made! It was PERFECTLY chewy, I would've never thought to put the dough into tall balls to make sure they come out thick and soft. I've already made this recipe twice in two days because I keep giving them to friends to try and they love them so much. Thank you for this recipe!!
★★★★★
Amii says
These were amazing. Best CC cookies I’ve made, vegan and non! I even subbed WW Pastry Flour and used maple syrup instead of sugar. Fantastic recipe, I’m loving using aquafaba.
★★★★★
Lindsay says
Best vegan cookies BY FAR.
★★★★★
Samantha says
So I did 100% aquafaba and omg they are incredible. They are soft and chewy on the inside and crispy crunch on the outside. The only thing I would say is, if you don’t like too many chocolate chips, opt for a 1/2 cup rather than a full because they are loaded with chocolate chips 🤤🤤🤤🔥🔥🔥
★★★★★
Nicole says
I’ve tried a lot of vegan CCC recipes that claim to be “the best” but THESE are the actual best I’ve ever had!! Thank you!
I used just the Aquafaba and cut the oil down to 90g and they came out beautifully.
★★★★★
Rei says
Absolutely delish!!!!!
I used around 150 g of sugar (120 g raw cane sugar and 30 g Xylitol), which was even still a bit on the sweeter side for my European taste buds. And I did use coconut oil all the way through and they still came out crispy-chewy.
Even the raw dough was so yummy I had to stop myself from eating it without baking. Haha 😀 thank you for the wonderful recipe!!!
★★★★★
Stella says
First time using aquafaba in chocolate chip cookie recipe. Was skeptical but it turned out so well! The texture stays chewy even after 3 days in airtight container. Thank you for sharing!
★★★★★
Rebecca says
These are FREAKIN' AMAZING. I have a lot of solid, go-to CCC recipes I've been using again and again since I went vegan last year. I didn't have the ingredients I needed for any of them, so I remembered I had saved this one and gave it a try. This blows the others out of the water!! I used only aquafaba as we had lots stocked up in the freezer, and everything else we had on hand. They were easy to make and so good - the PERFECT texture. AMAZING!
★★★★★
Lea says
Tried this Recipe yesterday, they came out amazing! I tried making them into tall balls before baking and it's such a good tip ♥️
★★★★★
Jackie Ryback says
Seriously this is the best cookies recipe ever!!! The instructions are easy to follow and they always come out so yummy. LOVE IT!
Alyssa Phan says
I made vegan cookies for the first time to gift some holiday cookie boxes to colleagues and neighbors. I decided to use this recipe, and it was a hit! My coworker's boyfriend said they were the best vegan chocolate chip he'd ever had! The recipe was super easy to follow. I used the updated vegan butter recipe Lisa recommended, along with both aqaufaba and coconut milk. The tip to roll the dough tall before baking was great for a chewy cookie. Will definitely be using this recipe again when I'm baking plant-based again!
★★★★★
Paula says
Hi there! So happy I found this recipe to imitate non vegan chewy cookies. My question is, if using v butter, how do you manage to incorporate it into the AF? I find it pretty hard by hand haha Do you whip it in that case?
As for anyone interested: bread flour instead and all purpose and adding both whole wheat and white rye is a amazing choice too.
I don’t know how you make the tall ball but I’m assuming like a croquette?
Oh and adding slices of apple gives a very tasteful and chewy cookie which I came to love.
The sugar equivalent in my country is tricky, so would Panela or Muscovado or coconut sugar have the same effect as the brown sugar (or cane sugar)? Complex world the one of sugars!
Thank you so much for putting out this recipe 😊
★★★★★
Sheila says
My favorite cookie! Can’t tell they are vegan. Question: I would like to make these with less sugar since I find them a little too sweet. Will that compromise the texture?
★★★★★
Leah says
I used leftover liquid from a can of cannellini beans they turned out perfect! Thank you for the great recipe!
Gabriela says
The best cookies I have ever made!! Going to use this recipe forever! Thank you <3
I used all aquafaba and it was still absolutely delicious!
★★★★★
Blitzo says
Amazing! My family loved these vegan chocolate chip cookies.. Thank you so much!
★★★★★
Rachel says
These cookies are delicious and so easy to make! I creamed the butter and sugar together using an electric mixer before adding the rest of the ingredients, and used soy milk instead of coconut milk for the aquafaba mixture because that’s what I had. They turned out great!
★★★★★
Rachel says
I should also add that I compared this to another cookie recipe that used flax and cornstarch instead of the aquafaba and I think I like these more.