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The Ultimate Chewy & Gooey Vegan Chocolate Chip Cookies (Better Than Tollhouse!)

A close-up of four freshly baked vegan chocolate chip cookies stacked on a white plate.
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You can make bakery-style vegan chocolate chip cookies that are soft, thick, and chewy without needing a mixer or chilling time. This foolproof recipe delivers rich, melt-in-your-mouth results every time.

Ingredients

Scale
  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened applesauce (replaces eggs)
  • 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 smooth. You can use a hand mixer or a sturdy spoon.
  3. Mix in the vanilla extract and applesauce until fully 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. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You do not need to chill the dough.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone for that gooey texture.
  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 vegan cookies, press a few extra chocolate chips onto the tops of the dough balls right before baking.
  • If you prefer crispier edges, bake for an additional 1 to 2 minutes.
  • This recipe makes about 18 cookies.
  • Follow us on Pinterest for more easy vegan cookies recipes!

Nutrition

Find it online: https://kitchenuser.net/vegan-chocolate-chip-cookies/