4.7 from 132 votes
Classic Vegan Chocolate Chip Cookies (1 Bowl!)
The perfect classic vegan chocolate chip cookie made in 1 bowl! Salty-sweet, buttery, slightly crisp edges, tender center, and gooey chocolate chips. Just 9 ingredients and simple methods required!
Prep Time
1 hr 5 mins
Cook Time
5 mins
Total Time
1 hr 20 mins
Servings: 20 (Cookies)
Calories: 145 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/2 cup packed organic brown sugar
- 1/3 cup organic cane sugar
- 1/2 cup vegan butter, room temperature (we prefer Earth Balance // 1 stick = 1/2 cup or 112 g)
- 2-3 tsp vanilla extract
- 1 heaping cup unbleached all-purpose flour (1 cup + 2 Tbsp as original recipe is written*)
- 1 tsp sea salt (plus more for topping)
- 1 tsp baking powder
- 1 cup vegan semi-sweet chocolate chips (we prefer Enjoy Life)
Instructions
- In a large mixing bowl, prepare your flax eggs by mixing flaxseed meal and water and let rest for 5 minutes. Add in brown sugar, cane sugar, vegan butter, and vanilla (start with lesser end of range, and add additional 1 tsp for stronger vanilla flavor if preferred). Mix with electric mixer until creamy and pale in color (see photo) — ~ 1 minute.
- Add flour, salt, and baking powder and stir by hand with a wooden spoon until fully combined. Fold in chocolate chips until just combined.
- Put the bowl of dough in the refrigerator to chill for 40 minutes.
- Preheat to 375 degrees F (190 C) and line 2 large, rimmed baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator and begin scooping dough in 1 ½ Tbsp scoops (we like this scoop) onto prepared baking sheets. Space cookies 2 inches apart to account for spreading. Bake cookies on a center rack for 12-15 minutes or until edges begin to turn golden brown. Option to sprinkle with a pinch of sea salt or Maldon salt while still warm for extra flavor contrast and texture.
- Let cool for 10 minutes on the tray before enjoying! Perfect with a glass of dairy-free milk or a latte.
- Store leftovers covered at room temperature up to 5 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
Cup of Yum
Notes
- *You can scoop the dough and freeze it for future use; to bake, just place frozen cookie scoops onto a prepared baking sheet and bake at 375 F (190 C) for 12-15 minutes.*Prep time includes chilling dough.*If multiplying/shrinking the recipe, adjust flour accordingly based on 1 heaping cup = 1 cup + 2 Tbsp.*You can substitute an equal amount of our 1:1 gluten-free flour blend for the all-purpose flour in this recipe.*Nutrition information is a rough estimate.
- *You can scoop the dough and freeze it for future use; to bake, just place frozen cookie scoops onto a prepared baking sheet and bake at 375 F (190 C) for 12-15 minutes.
Nutrition Information
Serving
1cookie
Calories
145
(7%)
Carbohydrates
19.2g
(6%)
Protein
1.5g
(3%)
Fat
8.3g
(13%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
2.1g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
191mg
(8%)
Potassium
15mg
(0%)
Fiber
1.6g
(6%)
Sugar
11.8g
(24%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
20.4mg
(2%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 20(Cookies)
Amount Per Serving
Calories 145
% Daily Value*
| Serving | 1cookie | |
| Calories | 145 | 7% |
| Carbohydrates | 19.2g | 6% |
| Protein | 1.5g | 3% |
| Fat | 8.3g | 13% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 2.1g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 191mg | 8% |
| Potassium | 15mg | 0% |
| Fiber | 1.6g | 6% |
| Sugar | 11.8g | 24% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 20.4mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.