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The Ultimate Chewy & Gooey Vegan Chocolate Chip Cookies (No Chill Required)

A stack of three gooey vegan chocolate chip cookies, with the top one broken open revealing melted chocolate.

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You can make soft, chewy vegan chocolate chip cookies with gooey centers and crisp edges without chilling the dough. This easy, one-bowl recipe uses simple ingredients to create a perfect plant-based treat.

Ingredients

Scale
  • 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 plant milk (soy or almond work well)
  • 2 teaspoons apple cider vinegar
  • 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 two 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, plant milk, and apple cider vinegar 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 combined. Do not overmix.
  6. Fold in the vegan chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should 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.
  • You can substitute half of the all-purpose flour with a gluten-free blend if you need gluten free vegan chocolate chip cookies.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a bakery style look.

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