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The Ultimate Chewy Vegan Chocolate Chip Cookies (No Chill, Bakery Style)

Close-up of two rich, dark vegan chocolate chip cookies resting on a light plate near a window.

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Make perfect, chewy vegan chocolate chip cookies with crispy edges and soft centers. This recipe uses simple ingredients and requires no chilling time for quick, bakery-quality results.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
  3. Whisk the flaxseed meal and water together in a small bowl and let it sit for 5 minutes to thicken. Add the flax egg mixture and vanilla extract to the butter mixture and beat until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the vegan chocolate chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  8. 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, use a mix of chocolate chips and chopped vegan chocolate bars.
  • If your dough seems too soft, chill it for just 15 minutes before scooping.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a professional look.

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