These vegan chocolate chip cookies are the best soft batch style you’ll eat. Made with whole foods and gluten-free. Plus simple and easy!
This post was originally published on June 9, 2014.
These are not only super easy to make but they are amazing! I love the soft batch texture and that they are made with whole food ingredients.
The Best Cookies
Getting the perfect cookie texture takes a lot of trial and error. There are so many ways to make cookies, so deciding what you are looking for is the first place to start. For these, I wanted a little softer of a result.
The end result was amazing! Perfectly soft, and fluffy and all around amazing.
To get the perfect soft batch texture, I used the following base ingredients:
- Almond flour
- Oat flour
- Almond butter
- Maple syrup
- Apple sauce
How To Make Vegan Chocolate Chip Cookies
- Mix the dry ingredients.
- Add in the wet ingredients.
- Add in the chocolate chips.
- Put spoonfuls on a cookie sheet.
Mix in ideas
While simple chocolate chip cookies are my favorite, you can definitely add in other things! Here are some ideas:
- Sunflower seeds
- M & M’s
- Crushed oreos
- Butterscotch or peanut butter chips
- Peanut butter cups
- Marshmallows (these vegan marshmallows are delish)
Tips and Tricks
This is a pretty full proof recipe, but here is some info to help you along the way!
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- These are meant to be softer. If you want a chewy result, try these grain free chocolate chip cookies.
- You can prep these ahead of time by making the dough and storing in an air tight container in the fridge. Make sure to allow the dough to return to room temp by leaving it out for a few hours before using. This will help them spread more.
- You can also freeze the dough. I like to freeze in balls so I can take out however many I want to bake whenever I want.
- My favorite dairy free chocolate chips are from Enjoy Life. You can buy them on amazon in bulk. It’s often cheaper to do it this way.
- While I don’t really worry to much about the pan I use, I do make sure to use parchment when baking cookies. It helps get a nice crisp on the bottom!
Any cookie can be made vegan! As long as no animal products are used, then you are good to go. This includes butter and any sugar that is not vegan.
You can add just about anything. Keep the amount of add ins around the same so that you retain the texture. See the post for ideas.
Yes! See the tips section for more info, but I prefer freezing the dough in individual balls.
Store it in an air tight container in the fridge for up to 7 days. For longer shelf life, put in the freezer.
Yes! I like to keep them out for the first day. Once they are completely cook I store in an air tight container to avoid them getting stale.
More Vegan Cookies You Might Like:
- Oatmeal raisin pecan cookies
- Chunky monkey cookies
- Oatmeal chocolate chip cookie dough balls
- Chocolate chip raisin macadamia nut oat lactation cookies
- Healthy Vegan Cookie Dough
The Best Vegan Chocolate Chip Cookies
- Preheat oven to 350 F/ 175 C.
- Put flours, baking soda, and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add almond butter, maple syrup and apple sauce.
- Stir to get everything mixed well.
- Add in chocolate chips and pecans (if using) and mix to combine.
- Bake on a parchment lined cookie sheet for 15-17 minutes. Until golden.
- If your almond butter is dry, you will not get cookies that spread as well. You could add a touch of oil to get it creamy, or more apple sauce.
- You can use other nuts if you prefer.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.