Vegan Chocolate Chip Cookies (2024)

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peanutbutterpluschocolate
September 11, 2022

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Giant eggless chocolate chip cookies with crispy edges and chewy centers surrounded by puddles of gooey dark chocolate and finished with a sprinkled of flaked sea salt. Made 100% vegan with a gluten free option for the most epic cookies that everyone can enjoy.

Inspired by my favorite Almond Butter Eggless Chocolate Chip Cookies that’s gluten free, vegan and bursting with chocolate chips.

You’re going to love them!

HOW TO MAKE EGGLESS CHOCOLATE CHIP COOKIES

With no chill time required, you are less than an hour away from fresh out of the oven cookie.

Here’s what you need to make them–

Ingredients

ground flax meal – this acts as a binder for the cookies just as the egg would
filtered water – once you mix the water with the flax meal they will gel together to become the “egg”
vegan butter– I use stick form like Earth Balance
organic brown sugar
organic cane sugar
vanilla extract
all purpose flour or gluten free all purpose flour or 1:1– if you using gluten free all purpose baking flour, make sure it has a xanthan gum added to the flour mix
baking powder
baking soda
vegan chocolate – I like to use a variety of dark chocolate
finely ground sea salt
flaky sea salt

Here’s how to make these vegan chocolate chip cookies–

Pre-heat the oven to 350 F and in a small bowl, stir together the flax meal and water and then set it aside to gel, about five minutes.
In another bowl, use a hand held mixer or a stand alone mixer to cream together the vegan butter and sugars. Add in the flax mixture and continue mixing until well combined and then mix in the vanilla extract.
In another bowl, stir together the flour, baking powder, baking soda and salt until combined. Slowly add the dry ingredients to the wet and mix just until the dough comes together but a few bits of flour remain. Add in the chopped chocolate and fold until combined.
Separate the dough into 10 evenly sized balls and place them on two baking sheets lined with parchment paper about 2″ apart.
Bake the cookies for 8 minutes and then remove them from the oven and raise your center rack a few inches. Drop the baking sheets onto the counter from about 4-5″ inches to deflate the cookies. Bake for an additional 6-8 minutes and edges are golden. Remove and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to continue to cool.

How to store these eggless chocolate chip cookies?

Once these cookies are baked, they keep at room temperature in an airtight container for up to 3 days or they can be placed in an airtight freezer-friendly container and frozen for up 3 months.

What is the secret to making soft cookies?

My favorite kind of cookie is has soft centers and crispy edges and my secret is to remove them from the oven as soon as the center has set. They will continue to cook as they cool.

MORE EASY VEGAN RECIPES

No Bake Healthy Peanut Butter Bars

Whole What Vegan Raspberry Muffins

The Best Vegan Snowball Cookies

If you are still reading this far, you definitely deserve some eggless chocolate chip cookies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate onInstagramand check me out onFacebookandPinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you may have.

Happy Baking!

Print Recipe

4.70 from 10 votes

Giant Vegan Chocolate Chip Cookies

Giant Vegan Chocolate Chip Cookies – crispy edges and chewy centers surrounded by puddles of gooey dark chocolate and finished with a sprinkled of flaked sea salt.

Pin Recipe

Prep Time20 minutes mins

Cook Time16 minutes mins

Total Time36 minutes mins

Course: Dessert

Cuisine: American, vegan

Keyword: chocolate chip cookies, easy vegan recipes, gluten free vegan chocolate chip cookies, vegan chocolate chip cookies, vegan cookies, vegan dessert

Servings: 10 cookies

Calories: 287kcal

Author: Ciarra Siller

Equipment

hand mixer or stand alone mixer
Mixing bowls

Ingredients

1 tbsp ground flax meal
3 tbsp filtered water
½ cup vegan butter room temperature
½ cup organic brown sugar packed
⅓ cup organic cane sugar
1 tsp vanilla extract
1 ½ cup all purpose flour or gluten free all purpose flour spooned and leveled
¾ tsp baking powder
½ tsp baking soda
¼ tsp finely ground sea salt
12 oz chopped ESC Chocolate vegan chocolate
flaky sea salt

Instructions

Be sure your oven rack is centered in the oven, preheat to 350 F° and prepare two baking sheets with pachment paper.
In a bowl, stir together the flax meal and water and then set it aside to gel, about five minutes. In a large mixing bowl, beat the butter using a handheld mixer until light and fluffy and then add in the brown sugar and cane sugar and continue beating until smooth and creamy, about 1 minute. Add in the flax mixture and vanilla and stir until well incorporated. Set aside.
In another mixing bowl, stir together the flour, baking soda, baking powder and salt and then add half of it to the butter mixture and mix until combined. Add the remaining dry ingredients and mix until a dough forms and no dry spots remain, about 30 seconds. Add in the chopped chocolate bar pieces and mix until combined and evenly distributed.
Separate the dough into 10 evenly sized balls. Place the balls on the baking sheets about 2-3 inches apart.
Bake the cookies for 8 minutes and then remove them from the oven and raise your center rack a few inches. Drop the baking sheets onto the counter from about 4-5" inches to deflate the cookies. Bake for an additional 6-8 minutes and edges are golden. Remove and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to continue to cool.

Notes

Once these cookies are baked, they keep at room temperature in an airtight container for up to 5 days or they can be placed in an airtight freezer-friendly container and frozen for up 3 months.

Let Us Know What You Think!

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Edith Götschhofer

4 years ago

Your recipes are so wonderful. I love them all.
Thank you for sharing.
Love Greetings from Austria.Edith

Author

peanutbutterpluschocolate

4 years ago

Reply to Edith Götschhofer

Aww thank you so much! You are too kind! I hope you enjoy them!

Kimi

4 years ago

Can you just substitute any chocolate if you don’t have the specific kind you have? Thanks!

Vegan Birthday Cake Cookies | Peanut Butter Plus Chocolate

3 years ago

[…] good news: I already have a FULL batch of my Vegan Chocolate Chunk Cookie. […]

HH.b

3 years ago

Hi, the cookies look so perfect, I really like texture. I would like to know, do you have this version on not vegan? Ex: how many eggs for substitution of water ? Thank you so much for sharing, I’ve looking for this texture in cookies.

Author

peanutbutterpluschocolate

3 years ago

Reply to HH.b

Hi,

I haven’t tried them my self with eggs but I think that should just fine:)

Natasha

3 years ago

Hello! I just wanted to ask you that i wanna make eggless cookies in another flavours as well..So can I skip chocolate here and make other flavours like mix nuts, lemon & blueberry,etc
CAN’T WAIT TO TRY YOUR RECIPES ❤

Author

peanutbutterpluschocolate

3 years ago

Reply to Natasha

Hi Natasha!

Lemon and blueberry cookies sound amazing. I bet they would taste good in this vegan sugar cookie recipe https://peanutbutterpluschocolate.com/vegan-birthday-cake-cookies/

Let me know how it goes <3

Mary

3 years ago

Oh my yum! Made these yesterday and they are probably the most satisfying GF chocolate chip cookie recipe I’ve tried to date! Few tweaks: didn’t have brown sugar on hand so made my own with 1/2 sugar and 1/2 tablespoon maple syrup. Bobs all purpose GF flour, added xantham gum, regular chocolate chips, and I just baked them for 13 minutes without the steps you described. Soooo delicious! Thank you!

Author

peanutbutterpluschocolate

3 years ago

Reply to Mary

Hi Mary!

Thank you so much for taking the time to tell me how your cookies turned out. I’m so happy that you enjoyed them so much! <3

Ariana

3 years ago

These were delicious! I think these were the best chocolate chunk cookie recipe I’ve made…and that’s including my non-vegan days! I used King Arthur’s GF Flour (pretty much the same as Bob’s Red Mill 1:1 Baking Flour, it includes xantham gum). Only small change I made was adding 1/4 cup of cane sugar instead of 1/3, perhaps to make myself feel (slightly!) better about making cookies for the 3rd time this week…what can I say, it’s quarantine! It made 9 jumbo cookies, and baked them for just a few minutes longer than the recipe. Thank you for such a delicious and easy recipe!

Author

peanutbutterpluschocolate

3 years ago

Reply to Ariana

YAY! This makes me so happy to hear! This is my all time favorite cookie recipe and no one ever knows they are vegan. Thanks for stopping by 🙂