Description
These vegan chocolate chip cookies are the perfect treat for anyone craving a delicious dairy-free, egg-free dessert. Soft and chewy with gooey chocolate chunks and a hint of sea salt, these cookies use simple, wholesome ingredients including vegan butter and plant-based yogurt, baked to perfection for a classic cookie experience everyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 188 g all-purpose flour (plain flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt (plus flaky salt for garnish)
Sugars
- 100 g granulated sugar (use organic if in the US)
- 100 g soft brown sugar
Wet Ingredients
- 132 g vegan butter (block-style), melted
- 40 g vegan Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla bean paste
Chocolate
- 90 g vegan chocolate chips
- 70 g dark chocolate (minimum 70% cocoa, cut into chunks)
- 70 g vegan milk chocolate (cut into chunks, or more dark chocolate)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt, and set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the melted vegan butter and whisk to combine. Then whisk in the vegan yogurt and vanilla bean paste until smooth.
- Mix the dry ingredients: Gradually fold the flour mixture into the wet ingredients in 2 to 3 increments, folding gently until just combined to avoid overmixing.
- Add chocolate: Fold in the vegan chocolate chips and chunks of dark and milk chocolate, reserving a few pieces to top the cookies later for extra gooeyness.
- Roll and chill: Divide the cookie dough evenly into 12 portions and roll each into a ball. Place the dough balls back into the bowl, cover, and refrigerate for 20 minutes to firm up and develop flavor.
- Assemble: Arrange the chilled dough balls on the prepared baking trays, spacing them at least 2 inches apart. Press the reserved chocolate pieces on top of each cookie dough ball to create melty chocolate pools once baked.
- Bake: Bake in the preheated oven for 10 to 11 minutes. After removing from the oven, use a large cookie cutter to gently round off the edges of the cookies to achieve a neat, classic shape. Let the cookies rest on the baking tray for about 5 minutes before transferring to cooling racks. Sprinkle with flaky sea salt while still warm.
- Storage: Once cooled, store the cookies in an airtight container at room temperature for 5 to 6 days to maintain freshness and texture.
Notes
- Use vegan block-style butter and plant-based yogurt to keep this recipe fully vegan.
- Chilling the dough before baking helps prevent spreading and improves texture.
- Rounding the edges with a cookie cutter after baking ensures a uniform and professional look.
- Flaky sea salt sprinkled on top enhances the chocolate flavor and adds a delightful contrast.
- Store in an airtight container to keep cookies fresh and chewy.
