Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
These are the best vegan chocolate chip cookies you’ll ever make thanks to using dairy free yogurt as the vegan egg replacement!! Chewy edges and soft, warm molten middles studded with melty chocolate chips. Easy to make with ingredients you probably already have, absolutely no one will know these cookies are vegan, no dairy and no eggs!
Reader Review:
Why you need to try my vegan chocolate chip cookies:
These vegan chocolate chip cookies should just be labelled as the best chocolate chip cookies. Because they’re not amazing for being vegan. They’re amazing. Period. Not flat, like other vegan cookies, not too puffy, just right chewy edges with soft, warm molten centers.
I mean, this recipe does it all. Just read the reviews below 😉
This fail-proof vegan chocolate chip cookie recipe is the top vegan cookies recipe on my blog (along with these amazing vegan double chocolate chip cookies, which made it into my first cookbook!) and is the base cookie dough I use for all of my cookies (including these amazing and super easy peanut butter chocolate chip cookies!).
Every time I make these, no one believes me that these cookies are dairy free and eggless because of our secret ingredient: dairy free yogurt. The absolute best vegan egg replacement to exist for cookies. The result is identical to eggs, it’s uncanny.
I swear this is what makes them taste like Tollhouse cookies: crispy, chewy edges with a molten, SOFT center. Ugh, YUM. In fact, the dough is so good, I even used it to create my edible vegan cookie dough recipe!
And did I mention, it’s easier than traditional cookies?? 😉
My latest video:
Key ingredients I chose when making this recipe:
- Vegan butter: Some vegan cookie recipes on the internet suggest coconut oil, but I’m not a fan of this. This is because coconut oil is 100% fat, whereas traditional dairy butter is about 80-82%. That means the rest is water, which adds moisture. KEY. The more fat you have, the “shorter” the cookie (think shortbread: crumbly), but we want soft and chewy, so coconut oil just doesn’t work here. That’s why I recommend vegan butter, but be careful about the brand you use. The most consistent brand with vegan butter that tastes closest to dairy butter that I’ve found is Miyoko’s. It even browns (see my small batch brown butter chocolate chip cookies 😉 ). But if you’re nut free, I believe the second best option is Plant Crock- also browns (not necessary for this recipe), and pretty solid flavor that’s buttery and delicious.
- Dairy-free yogurt: the secret ingredient to making these vegan cookies irresistibly gooey and perfect! It might sound weird to make vegan chocolate chip cookies with yogurt, but trust me this is the key (check out my vegan egg replacements guide here for more on that). Make sure there is no added sugar here because these cookies definitely are sweet! You can also use applesauce here (though expect a slightly flatter cookie) or flax eggs here (just ground flaxseed mixed with water), but I personally don’t like the texture, and prefer the dairy free yogurt.
- Light brown sugar PAIRED WITH granulated sugar: A classic combo, but I’m calling this out because SO many people try to use coconut sugar. Or they will use just granulated sugar because it’s all they have on hand, etc. We want that classic soft and chewy chocolate chip cookie, and that comes with the combination of light brown sugar with granulated sugar. In fact, I specifically formulated this recipe to have a higher ratio of light brown sugar to granulated sugar because that adds back in the chewiness that we miss from not using eggs.
- Vegan Chocolate chips: The chocolate you use in your CHOCOLATE chip cookie matters! So that’s why I’ve tried too many vegan chocolate chip brands to count (just for you 😉 ), and my go-to combination is (because yes, I use more than one chip, that’s how you get the good flavor!!): Enjoy Life dairy free “milk” chocolate chip with Valrhona Oriado chocolate feves OR Endangered Species 70% sea salt chocolate (the sea salt is GOOD my friends). Other brands that work are Guittard, Hu Kitchen, and Pascha (though sometimes, I think some of the flavors of Pascah are a bit “earthy” tasting). Lily’s won’t really melt that well so I don’t really opt for these.
Figuring out baking time for this cookie recipe:
A trick I learned years ago is to use the baking time of cookies more as guidelines for the literal recipe you’re baking in the moment. Why? Because honestly, every oven is a bit different. In my oven, I’m baking this cookie recipe for 14 minutes. This same recipe bakes for 16 minutes in my mom’s oven because it’s 30 years old, isn’t QUITE 350F when set, and it’s just different.
I always look for the doneness in the edges of the cookie. Look for the crisp slightly golden brown edges, and allow your cookies to rest after removing them from the oven.
My trick for making sure I can bake this cookie recipe at a moment’s notice:
Freeze the dough. If you decided to make the cookie dough but not bake the cookies just yet, you can store the cookie dough wrapped in plastic wrap for up to 4 days, or in the freezer for up to 2 months.
I recommend pre-scooping them into cookie dough balls for an easy fridge-to-bake method. However, you can also store the whole cookie dough in the freezer.
Just let the cookie dough thaw for about 2 hours before scooping!
You are just going to LOVE these vegan chocolate chip cookies. They’re seriously just so easy to make, and an absolute crowd pleaser for both kids and adults.
Enjoy, and happy baking!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These are the best vegan chocolate chip cookies you’ll ever make!! Chewy edges and soft, molten middles studded with melty chocolate chips. Easy to make with ingredients you probably already have, absolutely no one will know these cookies are vegan, no dairy and no eggs thanks to our secret and simple ingredient!
Ingredients
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips* (semi-sweet or your choice!)
Instructions
- Prep: Line a cookie sheet with parchment paper, and measure out all ingredients.
- Whisk: In a medium bowl, whisk together the flour, cornstarch baking soda, and sea salt. Set aside.
- Make the dough: In a large bowl, whisk together the vegan butter, sugar, brown sugar, dairy free yogurt, and vanilla. Then add in the flour, baking soda, and sea salt. Use a rubber spatula to fold together. Stop just before all of the flour is mixed in.
- Add in the chocolate chips: Fold in chocolate chips until evenly distributed.
- Chill: Chill the dough for at least 30 minutes, but preferably 2 hours. The longer, the better, as the flavor will develop even more. When the dough is nearly done chilling, preheat the oven to 350F.
- Bake: Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie for regular sized cookies, or 3 tablespoons of dough for large cookies onto the sheet. Place into oven and bake for 10-12 minutes (my oven, I bake them exactly 11 minutes each time for large cookies) or until the edges are lightly golden and are “set.” The middles shouldn’t be dough-y looking, but if they’re still soft, that’s perfectly fine.
- Cool: Remove from the oven and let cool for 10 minutes. This allows the cookies to firm up to hold together.
- Enjoy: Sprinkle with extra sea salt and enjoy! Store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.
Notes
Gluten free: I really only recommend using King Arthur Measure-for-Measure Gluten Free Flour or a similar blend with xanthan gum that also weighs 125 g per cup. Please note that Bob’s Red Mill 1:1 GF Flour will NOT work here.
Baking times: baking times will vary based on your kitchen and oven temperatures. Be sure to watch your cookies and bake according to your own oven. Here is an excellent post on how to tell if cookies are undercooked, done, or overcooked.
Vegan Chocolate Chips: I recommend Enjoy Life and some of the Valrhona feves are naturally dairy free and vegan (like the Oriado blend- my favorite!).
- Room temperature: Store the cookies at room temperature on a plate and wrapped in plastic wrap or in an airtight container. They’ll last for about 5 days at room temperature.
- Fridge: Store the cookies in an airtight container (this will keep them from drying out). They’ll last for about 7-8 days, depending on how cold your fridge is.
- Freezer: Store them in a plastic airtight bag or container for up to 3 months.
Ok you are seriously some kind of magical baking fairy! 🙂 These look soooo gooey and delicious, and I love how simple the ingredients are!
You are so sweet!! I hope you love them!!
You do,know the Lily’s contains milk fat…
Hi Sally! Their vegan dark chocolate chips do not. They’re in the orange bag and are labeled baking chips. Some of their chips do contain milk fat, but many of their products are vegan. Just be sure to always read the label!
Duuuuh! Now I see the difference. My dough is chilling now…my husband and I both licked the beaters…soooooooooo yummy!
Hello! What do you think would be some of the best flours to use for this recipe! Dying to try! Thank you so much!
Hi Meg! Aw so wonderful to hear! So if you’re not GF, then just all-purpose flour works great! I love the organic AP flour by King Arthur 🙂 For GF, I highly recommend Bob’s Red Mill GF Baking 1-to-1 flour (different from their GF flour), and if you’re doing Paleo, cassava flour works great!! Enjoy!
Confused you mentioned in the notes “Please note that Bob’s Red Mill 1:1 GF Flour will NOT work here” and then in the comments here you say you highly recommend it.
Hi! So those were older reviews, before Bob’s changed their recipe formula. After they changed it, I couldn’t use it anymore for this recipe, so I made a note for all other bakers!
Amaaaaaazing cookies 😍🤤
Second time I make this recipe, instead of using apple sauce (which I never have at home unless I make my own) I use vegan vanilla yogurt ! Soo good and soft and chewy, they are loved by all the family!
Definitely the best vegan cooky I’ve ever eat !!!!
These are the most delicious cookies EVER. I baked them for a housewarming party and everyone couldn’t get enough!! Insane flavor and texture. You are amazing, keep doing your thing because you rock! I can’t wait to bake more of your recipes. Thank you SO much!!
Oh my goodness! This just made my day! Thank you so much for your kind words! Truly, my heart skips a beat STILL when people say they love my recipes! It’s just the best feeling 🙂 Thank you for being a part of the community, and enjoy!! 🙂
These look amazing. Can I use almond flour?
Aw thank you! So I haven’t tried this combo personally, but someone did mention they tried 1 1/2 cups almond flour and 1/2 cup coconut flour. I can’t personally speak for this but others have said that it has worked for them!
These look absolutely amazing! What about substituting coconut sugar with maple syrup? Maybe adding less milk.
Thanks in adavance 🙂
Hi Valentina! Aw thank you! I can’t guarantee the texture of the cookies if you swap in maple syrup. If it were me, I would see if I could omit the milk, but I can’t guarantee the results!
I did a little less coconut sugar, added a big splash of maple syrup. Also used 1 cup oat flour 1/3 cup almond flour. less almond milk. turned out amazing!!
Aw this is wonderful!! Thank you so much!! Love to hear that the oat flour worked!
So my sister has had to cut out eggs, dairy and soy from her diet due to her little one not being able to handle those things in her breastmilk. I can’t imagine being a new mom and then having to change things so drastically in your diet. I have made this twice and a couple other recipes from you. They’re always to die for and I just have to tell you, you’re a genius and you truly have made a difference in our world. I’m so glad I found you. Keep up the great work. Thank you.
Oh my goodness!! Thank you so much for being here!! I can’t tell you how much messages like this mean to me- thank you so much. So glad you all enjoy, and can’t wait to hear what you think of the other recipes!
These are great thank you!! I used whole grain sorghum flour which made them soft like consistency but they melted in my mouth I love them:) do you think they would work with coconut flour too?
Aw my goodness thank you so much! That’s wonderful 🙂 I haven’t personally tried them with coconut flour, but if I were to try it, I’d try it with almond flour as well!
These are great thank you!! I used whole grain sorghum flour and they melted in my mouth, do you think they would work with coconut flour too? thank!
Wow, delicious, definitely for keeps. I’ve made then almost ten times. Thanks!
This is awesome 🙂 Enjoy!! Thanks for the review!
Literally just made these and they are sooo quick and easy to make…not to mention super tasty!
Aw this is wonderful to hear!! Thank you for the rating 🙂
Hello, I’ve been searching for a good vegan, low fructose, gluten free and refined sugar free chocolate chip cookie recipe and was so excited when I ran across this one! Until I realized that the recipe called for applesauce. I am fructose intolerant and can’t have apples. Would you possibly have any recommended alternatives?
Thank you! (:
Hi Hadleigh! Aw you are so sweet! I’m so sorry you can’t have apples but you can swap in 2 tbsp ground flaxseed with 3-4 tbsp of water! If the mixture is too thick to mix, add in the 4th tbsp of water 🙂 Enjoy!
Aww thank you so much, you’re a Cookie Monster life saver!
I’m going to try this out, so excited! (:
YAY!! Let me know how they come out! 🙂 Enjoy!
Totally making these !!!!
I’m not GF. I have oat flour, almond flour and whole wheat flour…which one you think will work best ????
Also, don’t have coconut sugar, can I sub brown sugar 1:1 ???
😬
Aw I hope you love!! You can sub in brown sugar 1:1! For the flour- so I’ve only tested this with all purpose flour, gluten free 1:1 baking flour and cassava flour! If it were me, I would use the oat flour between the three of the choices that you have but I unfortunately cannot guarantee the same results as the recipe is written for! Wheat flour can at times be finicky so I think the best results would be with oat flour, but again I just can’t guarantee that it will work completely!
What’s the total amount of flour in gram?
Hi there! 210 grams total!
Hello! Is there a reason the recipe says 180g? Made it as written and they did not turn out well, maybe the flour measurement is wrong?
Hi Sonia! It should read 230 g. Let me know if you’re seeing it correctly!
Would brown sugar or granulated sugar work in place of coconut sugar? And is it a 1:1 ratio?
Yes absolutely! Either of those options works, and at a 1:1 ratio!
Can I substitute the butter with olive oil? how much should I use? I can’t have fatty foods due to health reasons. Can I omit the oil entirely in a cookie recipe?
Hi there! Unfortunately olive oil wont’ work here, I’m so sorry!
Hi, I was following your previous recipe where it was your old vegan chocolate chip recipe and seems like you updated it. Can I have the old one, please?? it was soo good
Hi Christina! Yes! So the old version, the only thing different was the flour was 1 3/4 cup, and it was just coconut oil (instead of the option of vegan butter)! You can use an extra tbsp of DF milk too if you need!
These are perfect!
Aw I’m so happy to hear!! Enjoy, and thank you for the review!!
Can I substitute tapioca flour instead of arrowroot?
Yes you can! 🙂
I made half a batch of this recipe and it makes 11 cookies. I used the measurement in grams but I think my batter was too light, I don’t know if I overbeat my butter or with my flour I should add more (I didn’t use Bob’s because it’s hard to find). But I just went with it and baked them in 2 batches. The first one I was using light-coloured baking sheet and my cookies flatten a bit and was super soft. The 2nd batch I used dark-coloured baking sheet and my cookies rose and didn’t collapse even after cooling down, and they’re firmer. Both are delish and melts in my mouth. But I just wonder why the first one turned flatter than the 2nd??
Hi Laras! What GF brand did you use? It sounds like it might have been the flour- I’ve tried this now with Bob’s and with King Arthur, but I know that GF 1:1 flours aren’t always 1:1! Also did you use a piece of parchment paper down on the baking sheet? I find that helps the cookies not spread SO much on a light colored baking sheet! You can also use a silpat! My guess is that it might have been the flour, but the darker colored baking sheet will definitely prevent them from spreading if they’re going straight onto the cookie sheet!
I’m in love!!! These are amazing, i had to stop myself from eating all of them. Best chocolate chip cookie recipe by far non-vegan and vegan.
Aw this is AWESOME!! So happy to hear it thank you for this review!! Enjoy! 🙂
This looks so good! What a great way to enjoy a treat while sticking to the good stuff!
Thank you!
These are fabulous! I made them exactly as written and they turned out perfect. Slightly harder on the outside and moist in the middle. They didn’t crumble at all. Delish!! Thank you!
This is just wonderful!! Thank you so much for leaving this review! So glad you enjoyed them 🙂
Would I be able to use an egg instead of the applesauce?
Hi Deborah! Theoretically, yes, as 1/3 cup applesauce replaces 1 egg to make a recipe eggless, but I haven’t personally tested this recipe with eggs so I can’t guarantee they’ll come out they way they’re intended!
These truly are the BEST chocolate chip cookies EVER – vegan or not! The whole family lovesssss them 🙂
Aw I’m so happy to hear it!! Enjoy 🙂
These are my go to chocolate chips cookies (vegan or not)! They are just perfect; taste and texture. Thank you so much for sharing your recipes! 🙂
This is so wonderful!! So happy to hear it, thank you so much for the review! Enjoy 🙂
I’ve probably already left a comment here before BUT I must comment again to tell you that these are my favourite choc chip cookies ever. I’ve basically tried every chocolate chip cookie recipe out there (vegan ones that is) and these are always a hit. I have a 5 month old but when I was pregnant with him I basically made these twice a week and there was never a crumb left!!
Thanks for your recipes!!
Oh my goodness!! This so sweet! So so glad you loved them!! And also congrats on your newborn 🙂 Enjoy!!
Hi! Which brand of vegan chocolate chips do you use?
I recommend using either Pascha Chocolate or Enjoy Life! Those are my fave!
I am new to baking in general and especially vegan and gluten-free. Theses cookies taste wonderful. Question though, they are flat and oily. What might be the culprits? While I have read up on possibilities, like I will be testing the actual temperature of the oven, I wanted your insight. Thank you.
Hi Mary Laura! It sounds like your baking powder could definitely be it- when was the last time that you got a new container? I find that’s the most common issue with many people, since we don’t think to change it out that often (especially through the summer, when the house is a bit warmer!). Another question- what baking sheet did you use? Did you use any parchment paper or a silicone baking mat? The darker the baking sheet, the less the cookies will spread, and a piece of parchment paper or silicone mat also helps with that. Lastly, it could be that your dough was simply not chilled enough! Depending on how warm your vegan butter was, your dough could have perhaps done with another 10-15 minutes chilled in the fridge! I hope this helps!
Can I use apple apple sauce for this recipe and reduce the coconut sugar
Yes, absolutely to both! As long as you don’t reduce the coconut sugar too much- you can safely reduce it by 1/4 cup without too much difference. I hope that helps!
I have many food allergies and finding desserts that suit my needs is very difficult. I have made your recipe twice, and I can say that apart from being easy to make, they are delicious. The first time I made them with buckwheat flour and the second time with GF oat flour and they were perfect in both cases. Thank you!
I am so so happy to hear this!! LOVE that you used buckwheat flour too! That’s one of my favorite gluten free flours! Enjoy, and thank you again 🙂
When you said in your YouTube video that this might be my go-to chocolate recipe, I have to admit I was skeptical at first. However, I just made these today and they were AMAZING. Incredibly indulgent, crunchy on the sides and gooey in the middle, but most importantly: they were the best chocolate chip cookies I ever baked.
For most of my life I’ve baked with animal by-products and have now started to make everything vegan as I’ve transitioned to a plant-based diet. Thank you for showing me that I don’t need to sacrifice on flavour and texture when it comes to vegan baking! That using plant-based alternatives are the way to go! <3
This is just so beyond wonderful!! I’m SO happy to hear this!! That’s my goal- just to show how delicious plant-based vegan baking can be!! Enjoy!! Seriously so grateful for this review, thank you!
Omg I just made these cookies and they’re sooooo goooood!! I’ve been trying to find a good vegan, dairy-free, egg-free, and tree nut-free (including coconut) cookie recipe for awhile and I went with this one because the recipe looked so simple. Officially my go-to recipe for cookies now! Will definitely check out your other dessert recipes! Thank you so much!!!
This is so wonderful!! So happy to hear it!! Enjoy!
Hi
I’m wanting to make these with gluten free flour but I’m slightly confused by the instructions.
Hi J! So sorry about that! I recommend using King Arthur measure for measure gluten free flour, and add in 1 tbsp of cornstarch or arrowroot starch to help with the grittiness of the flour. I hope that helps!
How well do yhese travel? I always send chocolate chip cookies to my friend and these sound amazing, but need to survive being mailed for a few days.
Hi Justina!
These cookies are great until about 5 days after baking- then I notice they’re a bit drier. But they’re absolutely delicious! If stored properly, they’ll definitely last a longer shipment.
Thanks so much for this wonderful recipe! It’s my first time making vegan and gf cookies. I used Aldi’s gluten free plain flour + xanthan gum (1 cup: 1 tsp gum ratio). It turned out amazing. So chewy and crisp!
I’m so happy to hear it!! Thanks so much for the review, as well as noting what flour you used!! That’s so helpful for other readers!! Thank you, and enjoy!
I just made these. and girl. they are wonderful! my husband loved them! Literally can’t tell they are vegan! Thank you for sharing your recipe. Sup easy to follow too.
So so happy to hear it!! I love making these for my fam as well 🙂 So glad everyone loved them, and thanks so much for the review!! Enjoy!
Hi, I’m just a little confused because the recipe says 230g of flour but in the video you say 180g. Which one is it? Thanks
Hi Paige! The 230 g is correct 🙂 The recipe was adjust a touch since the video. I hope you love them! Thanks!
Hi. Loving your website and recipes. I am new to vegan and gluten free baking and I feel like a moron because I have no idea what you are saying to do in the recipe notes when making the cookies gluten free. I will be using Bob’s GF 1:1. I understand to add 1 tablespoon arrowroot powder but then what? Do you use the grams or cups?
Note in question is this: “Gluten free: Swap in gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch. Make sure to JUST use the cup measurements if using gluten free 1:1 baking flour then convert to grams by multiplying the weight of 1 cup of your flour blend by the amount of cups in the recipe (1.75 in this recipe)”
Thank you in advance for your help! Can’t wait to try these. 😉
Okay first off, you’re not a moron so please don’t feel like that!! It’s confusing at first, and I may not explain it the best sometimes to beginners (which I’m so sorry for!). I’m so excited for you though, you’re going to love these!! So I haven’t confirmed this, but a few months ago, I’ve noticed that Bob’s 1:1 was acting a bit differently in my recipes, so I have a feeling they changed the recipe a bit. I’ve since then switched to using King Arthur measure for measure- I’ve noticed that KA actually weighs equivalent to 1 cup of AP flour, whereas Bob’s is a little more, so it gets tricky in the conversions. If you’re using Bob’s, stick with using the cup measurements (so 1 3/4 cup for this recipe). Then to make sure you’re truly getting 1.75 cups of Bob’s, I suggest converting cup = grams for Bob’s specifically (so 1 cup of bobs = 140 g, so you would use 245 g total of flour if you want to use gram measurements!). And then add in the arrowroot starch! I hope that helps! Let me know if I explained it a bit better, I know it’s confusing!
I also just tried to make these with Bob’s GF flour & the dough spread out over the whole baking sheet when baking to one thin blob. (I also didn’t see your specific mention to add arrow root or convert to grams in the original recipe, the latter of which I completely do not understand!) In reading some of the other comments, (1) does it matter if you use a light pan vs. a dark pan (2) if I switch to King Arthur are the measurements the exact same as the recipe ie. No adjustments or converting to grams and do you still add arrowroot? (3) If I stick with Bob’s can you explain why you have to convert to grams and how – I don’t get it at all! Thanks so much!
Hi Colleen! So did you use Bobs Red Mill GF flour or Bob’s Red Mill GF 1:1 flour? Because there’s a very big difference- the 1:1 contains xanthan gum which is crucial for the cookies to hold together. Someone else accidentally used the regular GF flour without xanthan gum, and they were a blob too. For Bob’s 1:1, I always say to take the cup measurements and then convert to grams if you are weighing ingredients. This is because 1 cup of Bobs 1:1 weighs 147 g, vs 1 cup of AP flour weighs 125 g. That means that Bob’s is actually NOT 1:1 when using gram measurements and CANNOT be swapped in 1:1 if you’re using gram measurements. If you were to use just 230 g of Bob’s GF 1:1, it wouldn’t be enough, yielding probably blob like cookies (or really gooey cookies that never bake). If you convert Bob’s from the cups to the grams- take 1 3/4 cups and multiply that by 147 g (the weight of 1 cup of Bobs 1:1), then you’ll yield roughly 258 g of flour. That’s a significant difference with flour! I hope that helps explain it a bit more!
So for your questions:
1. I like to use a dark pan- it helps prevent spreading too much in the cookies, which these cookies will spread!
2. NO adjustments needed for the KA gf cup for cup- it weighs 125 g per cup, making it a perfect swap for AP flour! I like to add in 1 tbsp arrowroot starch to help with any grittiness of the flour.
3. See above! And if there’s any doubt about your dough, you can always chill it for 10-20 minutes if you’re worried about over spreading with GF! Some flour blends will need to be chilled just based on how they’re developed, but unfortunately I’m unable to test every flour blend that someone might use!
Wow! Thank you so much for the quick reply and the super helpful explanation! I so appreciate it!
Absolutely!! I really hope it helps!! Let me know if you try them again 🙂 Enjoy!
Hey!!! Love your recipes so thank you!!!
I kind of fudged the recipe last night and realized this morning what might of happened but maybe you can give me so insight! 🙁 my cookies didn’t spread at all, they cooked somewhat and stayed in ball form. I realized this am that I forgot to add the arrowroot starch to my gf bobs mix. Do you think this could have been the culprit? They also felt really tough after being chilled.
I’m wondering if I should leave them out longer to thaw before I bake the rest of them?
Also is it too late to thaw out the dough and mix in the arrowroot starch as best I can and reshape into balls? Lol might be a silly question but figured I’d ask!
Thanks again!!
Hi Greta! Aw thank you!! So happy you’re here 🙂
So I’m thinking that the dough was probably too cold! If I leave the dough overnight, I usually let it sit at room temperature for an hour because I keep my fridge so cold haha- the butter is super hard then in the cookies, which makes it harder to spread! But I’m also wondering, how did you measure the flour? Because too much flour would prevent the cookies from spreading too!
The arrowroot just helps with the texture of the Bob’s red mill! To make them a little more chewy in texture 🙂
Thanks for getting back to me :):)
Update: I left one cookie out to thaw out for about two hours and then baked it, but it still didn’t spread. Also I used coconut oil instead of butter but I used the same measurement 1/2 cup in solid form. was that correct?
I measured with my scale and did 245g of flour. But maybe the tare was wrong and it was off by a little bit… 🙁 lol
Thanks for the arrowroot info!
I’m so sorry I’m just responding now! It must have been the coconut oil then, sometimes it can be finicky and not spread I’ve noticed (which is why I’ve just been using vegan butter lately!). I’m so sorry about that!
its okay! thanks for getting back to me now 🙂
I think Ill go ahead and try it again with the butter and see what happens!
Ill keep ya posted 🙂
Wonderful!! I look forward to it! 🙂
Amazing easy recipe. Already made a second batch. Definitely for keeps! Thnx!
Amazing!! Oh, I’m so happy to hear it!! Enjoy, and thanks for the review 🙂
Could you make them flourless with cassava flour or some combination of almond, coconut, and tapioca? I’m on an essentially flourless regimen.
I haven’t personally tried this, but I’ve had success combining cassava with oat flour- I would think that cassava and tapioca might work well, but again, I can’t speak to the results as I have not tried!
WOW. my best friend recently found out she’s allergic to gluten, dairy, eggs, and more! as someone who’s love language is baking, i was determined to find the perfect recipes so i can keep baking for her. these are INCREDIBLE!? i wasn’t expecting them to bake well because the dough is a little different than a typical cookie dough but they set so well, and they taste amazing. the best comparison i can think of is the mcdonald’s chocolate chip cookies but better. i used bob’s red mill oat flour with 1 tbsp. cornstarch. for the butter i used miyoko’s creamery european style vegan butter because i’ve heard wonderful things about it and i think the cookies taste amazing! i also used mini chocolate chips which really made all the difference with the chocolate distribution. coming from someone who isn’t vegan or gluten free, i literally wouldn’t have been able to tell these are allergy-friendly. couldn’t recommend more!
Omgsh!! I’m so happy to hear it!! Thanks so much for this review, wow! I love that you also mentioned what brands you used, etc. that’s so beyond helpful for others! Thanks again for coming back to review this and help other readers! 🙂
Hi! Can I replace the yogurt with buttermilk?
Hi Rebeca! I haven’t personally tried this, but I worry that the mixture would be too wet. You might need to chill the cookie dough longer. I would try to sub in applesauce if you can instead first!
amazing!
I am wondering why you stated that Bob’s Red Mill GF 1:1 Flour won’t work with this recipe? It does contain xanthan gum so is it because of the different gf flours in each brand?
I think they’ve changed their recipe for the flour blend. Every time I’ve used it for the past 2 years, it’s not consistent results anymore, which is disappointing because I think it’s the most widely available of the gf flour blends. But I really love King Arthur Measure for Measure! It’s great!
Thanks so much for your reply! I’ve used both brands but I will take your suggestion and use the King Arthur for this recipe. I love your recipes and look forward to seeing what you’ve created. Thanks, again. 🙂
Oh absolutely! And if you feel more comfortable using one flour over the other, please feel free to use what is best for you! I was speaking with another reader recently who was telling me that KA doesn’t work for her and Bob’s does- and then a different reader said the opposite (that KA is her go-to, not bobs!) so it’s really whatever suits you! I’m just here to give recommendations based on what has worked for me 🙂 Excited to hear what you think of them! Thanks again!
I needed a vegan cookie recipe for one of my husbands coworkers who says he can never find anything good vegan, and they turned out PERFECT! They were so delicious, and I can’t wait to hear what he thinks when he try’s them!
This is so wonderful! So happy to hear it 🙂 Thanks so much for coming back to review!
Hi. Quick question on the recipe vs the video…in the video you used 1/2 cup of room temp butter, however the recipe is for 3/4 of a cup of melted and cooled butter. Has the recipe been updated since the video?
Hi Kristina! Yes, the recipe was further adapted! I will update the video 🙂
hi! if i want to switch the butter with coconut oil, how much should i use? thanks!
Hi Mal! You can use coconut oil, but they might not spread as much- I would omit the baking powder if you use coconut oil!
Hi Mal,
Im in the middle of making these right now (second tray) and I noticed that my first batch didnt spread at all. I used coconut sugar instead of light brown sugar but everything else was followed.
I also noticed that they needed an additional 5 minutes baking. Do you know why this might be?? Going by your photo, mine do not look like that at all! lol
They taste amazing though!
Hi Kenysha! That will be because they use coconut sugar, so they’ll look a little different in color but still will taste good! I’m also wondering, did you use a kitchen scale? A kitchen scale is the most reliable for measuring flour. If they aren’t spreading, it sounds like that might be the issue!
Hi Britt,
The coconut sugar does make them a bit sweeter, which isnt a bad thing! lol
I didnt use a kitchen scale, I did level it pretty well but I can imagine that might make a difference. Thank you for your reply!
Oh I’m so glad you leveled though, some people just scoop and pack the flour, which would give you way more! What type of dairy free yogurt and butter did you use?
Hello! Can I use refined coconut oil instead of vegan butter? thank you
Yes you can! The cookies won’t spread as much, but they’re still going to taste delicious!
Did you change the recipe recently?
Hi Elissa! Yes, I slightly improved it to be even easier! 🙂
Hi, first time ever that I tried to make cookies. So far, I had two tries. It was not a disaster, but the outcome could be greatly improved, I am sure… 🙂
The dough before putting it in the fridge looks pretty good to me, but after the fridge — when I try to process it — it is too crumbly. Also, the dough does spread very little in the oven — I squish the balls down after 6 minutes or so and the result in the end looks a bit like burger patties. Using less salt and adding some more margarine did help to make the dough less crumbly, but it did help very little with the spreading. Perhaps you have a suggestion what I can try next to improve the dough?…
Perhaps my problems are caused by one of the following?
– I use 100% cassava flour
– I use the minimum amount of sugar that you recommend
– I use only 80g of 100% chocolate (premium chocolate bar)
Hi Holger! So the problem is with the flour- I don’t recommend using cassava flour! In fact, I only specify using a gluten free flour blend, like King Arthur Measure for Measure, because it contains xanthan gum. Cassava flour absorbs way more liquid, and will result in a dry and not spread-able cookie. Even increasing the wet ingredients doesn’t help because honestly, you’d have to make a whole separate recipe for a cookie using cassava flour! I recommend using a GF flour blend, or you can try my oat flour cookies too!
Ah, I see, good to know that cassava flour is tricky in this respect! I live in Germany and it seems KA is not available in Germany, otherwise I gladly would have used it. I definitely will have a look at your oat flour cookie! Thanks a lot for sharing your expertise and helping beginners like me, much appreciated! 🙂
Absolutely!! I’m always here to help, so sorry that cassava flour won’t work here! The oat flour cookies are really very good, one of my favorites, and I make them all the time for my husband who’s gluten free too 🙂 Enjoy!
Thanks again, BTW, I forget to mention: I live in Berlin!! 🙂
No way!! That’s too funny!! Nice synchronicity 🙂 I visited once before, I love the art scene there!
I tried so many vegan chocolate chip cookies and this recipe is the best! Thank you a ton!
You’re making my day!! Seriously thank you 🙂 So glad you loved them too!! I make them weekly, I’m a bit obsessed 😂 Thank you again!!
Absolutely delicious!! Just made a batch for some friends and they are gonna love ‘em and not even know they are vegan. You are a vegan baker genius.
You just made my day!! THANK YOU!! Enjoy 🙂
Amazing! we’ve made them three times in the last week, no substitutions and they have always turned out beautifully
This is so wonderful!! Seriously THANK YOU!! <3
These are amazing. easy to make, bake and eat. I have made many vegan chocolate chip cookie recipes, this one beats them all.
This is so awesome!! Thank you so much!!
Made these a couple days ago, so much better than store bought! Made gf with bobs 1 to 1, but I would suggest something with less rice for a softer less puffy cookie… still delish!
These tasted amazing but they were super cake like and fluffy, nothing like a cookie and I’m pretty sure I did something wrong 🙁 i used coconut sugar and the GF flour from the notes, as well as apple sauce. Any insight? 😭 I’ll definitely try this again though.
Hi Ingrid! Oh no! Okay so first thing, which gluten free flour did you use, AND did you use a scale or cups? Sometimes with cups, it’s easy to over measure, which would result in a more cake-like cookie!
BEST chocolate chip cookies ever!!! These are so delicious. I used mini chocolate chips and it was perfection.
YAYA oh I’m so happy to hear that 🙂 Enjoy!!
Hello! recipe looks awesome, can’t wait to try it.
Quick question on the flour – the video says 180g and in the comments i also saw 210g, but the recipe says 230g… which one is it? Thanks!
Hi Roshni! SO sorry for the confusion- it’s 230 g! I updated the recipe recently, so the video is a bit out of date. So sorry!
These were the BEST vegan cookies I have ever made. I have tried so many recipes and they always turn out cakey and I wanted more of a chewy texture. These were perfect. like insane. so good.
Oh this is so lovely 🥹So glad you loved!! Thanks so much for the review!! Enjoy 🙂
First time I made these cookies they came out so gooey and delicious! I’m chilling my dough not for the second time & I used 1 1/2 cups of flour and 1/4 cup of cocoa powder for extra chocolateyness. Hopefully they turn out just as delicious!
This is my families FAVORITE cookie recipe. We have tried at least 10 other recipes that just aren’t what you’re looking for when looking for that soft gooey chocolate chip goodness. These are what you wish you were eating when you bought a batch of soft cookies from the store only to be disappointed. These are a staple in my household now!! Absolutely delicious. Soft. Gooey. Melt in your mouth goodness!! I make them for my extended family and neighbors! Absolutely fantastic.
Hello I am wondering if I can make these into chocolate chip cookie bars instead of individual cookies? If so, any recommendations for pan size? Thank you.
Absolutely! I recommend an 8×8 or a 9×9 pan 🙂 They would be wonderful!
Really enjoyed these! I have avoided applesauce in the past and always opted for flaxseed, but decided to go with it for your recipe, and they turned out amazing. I’ve been trying to find a perfect chewy cookie recipe, and this finally worked. I was even able to reduce the white sugar a bit with no ill effects. This is my go-to recipe now. Thanks so much!
Hi! You’re my new fave! I did use Bobs GF 1:1 and it worked. I just had to leave it in the oven for like 2 more minutes. They were sooooo good! Crisp on the edges and gooey/chewy in the center. Thank you!
This is so wonderful!! I’m so happy to hear!! Thank you so much for the review, and so glad to hear about the Bob’s that’s so helpful to other readers! Enjoy!
I literally have never baked cookies successfully as they always come out hard as a rock or disgusting but WOW!! You have cured me of my inability to make cookies, they are so delicious and chewy. Thank you!!
can’t wait to bake!! What yogurt do you recommend? I was planning on using vitasoy Greek style but they only have vanilla and fruit ones now. soy vanilla, oat, coconut yogurt work best?
Hi Liam! Oh I’m so excited for you to try these!! You can totally use the soy Greek-style vanilla flavored yogurt for these- that would be lovely!
These are so delicious. I used a selection of random chocolate I had in the cupboard and Alpro coconut yoghurt, and the recipe turned out great. I also had to bake them for closer to 15 mins to get them browned around the edges, but they’re easily the best cookies I’ve ever made.
Thank you for the recipe!
Hello, I am wondering if you would have any suggestions about making chocolate chip cookie bars instead of individual cookies and what size pan to use? Thank you and I love all of your recipes! Take care, Chapin
Hi Chapin! Oh yes you can totally make these into bars instead! I would use an 8×8 or a 9×9 pan, and they’ll bake for around 25-27 minutes at 350F (I’ve made sugar cookie bars very similarly). Just check how they’re doing at the 20 min mark with the oven light! Enjoy!
Wonderful cookies, I roll them in extra chocolate chips and cool a second time then flake with sea salt – they’re always a hit! Even without the extras, everyone loves them!
This is WONDERFUL oh I’m so happy to hear it!! Thanks so much for the review! Enjoy!!
Fabulous recipe and my omnivore roommate loved them. I didn’t have a vegan butter baking stick, only spreadable vegan butter, and they took much longer to set in the fridge because of this. I had to let them set in the fridge for 2 hours when using the butter spread. They were crispy on the bottom but chewy on the inside. Amazing.
Hi Britt, I just tried the recipe and the flavor is AMAZING! I just have one question: we don’t have the Bobs Red Mill 1:1 flour in Germany and I tried to just replace it with spelt flour (Im not gluten free), which didn’t really work as my cookies just became one piece on my backing sheet 😀
Do you have any tipps for me how the replacing of the Red Mill flour could actually work without the dough ‘melting’?
Thanks for all your amazing recipes, I can’t stop baking since I came across your Instagram <3
Hi Chantii! Oh I’m so happy to loved them! So you can just use regular all-purpose flour (I believe called plain flour elsewhere!)! If you need gluten free, I recommend a baking flour blend that contains xanthan gum!
Thank you so much for your super fast reply! Ah okay, I thought the flour was the problem – do you have any idea why else my dough just melted into one whole piece if the flour is not the cause for that?
Other than that, it could be that you didn’t measure the ingredients properly! If there was too little flour or too much of another wet ingredient, it would cause that, but most likely it is the flour!
Maybe the most delicious chocolate chip cookies ever
These were absolutely delicious! They were soft and chocolatey. You would not be able to tell their vegan. I used coconut oil instead of butter and applesauce instead of yogurt and they were perfect.
So happy to hear this!! How wonderful 🙂 Thank you for the review, enjoy!!
I just found you and can’t wait to try these cookies and some other recipes of yours that I have printed out. I have seen that you prefer Miyokos and VioLife for butter. Curious about yogurt though. Do you have a favorite type and brand? Thanks!!
Hi Jen! Oh absolutely! I love Forager Project, but So Delicious also works for nut free, and Kite Hill is great too!
Is there anything I can sub the applesauce for? Love your recipes but I don’t have any 🙁
Yes! I use dairy free yogurt all of the time 🙂 It’s so good!
These are incredibly delicious!
So awesome to hear!! Thanks for the review 🙂 Enjoy!!
The taste of these cookies is really good but mine came out super flat. I am new to vegan baking (my son has a dairy allergy)but I am not new to baking in general. As I was looking through the comments, I noticed something about an updated recipe which I never saw. I used 3/4 cup of melted vegan butter and everything else is just like your recipe. I did use all purpose flour. I would so love to bake cookies that look like yours. Mine are flat and the edges are super golden but the middles still look rather underbaked. Very tasty though.
These are the best chocolate chip cookies I’ve ever made. Because of dietary restrictions in my family, I used King Arthur Measure for Measure gluten-free flour (as recommended in the write-up), potato starch in place of cornstarch, and for the sugars, coconut sugar and organic light brown raw cane sugar. Using dairy-free yogurt in place of eggs was a brilliant suggestion; no more yummy but dry and crumbly cookies. My grandchildren say they’re the best cookies of any kind ever. Thank you so much!
Omgsh!! LOVE this!! Thank you so much for the review, and what great swaps! So glad they worked 🙂 Enjoy! So happy everyone loved them 🙂
Best CCC I’ve ever had. I didn’t have any cornstarch last night but twas still amazingly delicious. I am not sure if the cornstarch would significantly change the texture, I will be making another batch tonight with cornstarch this time. Thank you again Brit.
Omgsh they’re PERFECT!!! So so happy you love!! These just look phenomenal 🙂 Definitely eager to hear what you think once the cornstarch is added! Thank you so much for the review and enjoy!
I’ve made these twice. The flavor is amazing and my non vegan friends/family/coworkers didn’t realize they were vegan (I told everyone, but some people came in after id mentioned that).
Each time I made the cookies, they don’t rise at all. They are extremely thin (but have so much flavor). The second time, I increased the amount of baking powder to help with the cookies rising but they were just as thin. I also chilled the dough in the fridge until it was cold to touch and formed balls on the baking sheet.
That’s wonderful to hear, re: feedback!! But so sorry for the flatness! I’m wondering if it’s your baking powder- have you given it a test to see if it’s still active? Add a tsp of vinegar to about a tsp of baking powder and if it foams it’s working and the issue is somewhere else, but if it doesn’t that’s most likely the culprit!
Britt, thank you so much for sharing this wonderful recipe. I recently discovered I’m gluten and egg intolerant but I love baking. I tried at least a dozen of Gluten Free Chocolate Chip cookie recipes from cookbooks and other online authors (such as Minimalist Baker, Chocolate Covered Katie, NoraCooks) and this, hands down, is THE best GF Vegan Chocolate Chip cookie recipe in existence. These cookies are to die for.
I used Namaste Organic GF Flour with the spoon and level method. Measured yogurt with a dry measuring cup and left it out for 1 hour to room temperature. At the same time, melted butter and let it cool for 30 minutes. I used salted. Followed directions exactly except I chilled the dough for 2 hours, quickly rolled into balls (dough was still soft), then chilled again for 24 hours. Popped half of the dough in the freezer and baked the other half fresh. Baked at 350 for 13 minutes (fresh), 14 minutes (freezer). They’re melt-in your mouth soft right from the oven and nice and chewy the next day. I had no issues whatsoever, the texture and bake was incredible.
Thank you for writing this wonderful blog, thanks to you I can enjoy my favorite baked goods again. Can’t wait to try all your other recipes.
My kids don’t mind my egg allergy as long as I make cookies like these! They also beg that I save any “leftover” cookie dough in the freezer so they can just chip away at it guilt-free. Thank you for sharing this recipe and for all your other recipes too!
This is so wonderful!! Thank you so much for the wonderful review 🙂 Enjoy!!
Looooovveeeeddd this recipe. I’m from Germany and I find that it’s very hard to use German vegan recipes.. they’re just not it but this one is so so goood!! Even my “anti vegan” grandparents thought that those were amazing which they really are .
Can you make the dough 1 day in advance and just let it chill in the fridge ?
Thank you for this yummy recipe, I’ll never use another one again !!!
Hi!
I read the comment about gluten-free flour…I have bob’s gluten-free 1 to 1 baking flour…it gas xanthan gum in it…similar to king arthurs…it is rice flour based…this doesn’t work?
I don’t think we can get King Arthur’s here…wondering which brand to use…
Hi Kate! Completely understand! So I used to make these cookies all of the time with Bobs up until a few years ago, when I noticed NONE of my bakes were turning out the way they used to. I’m not sure what the reason was other than I thought maybe Bob’s changed their formula (because I use a kitchen scale and everything is always the same). That’s when I switched to KA and started recommending them. Now, that being said, some people still use Bob’s with my recipes and find their own success so it’s possible- I would recommend adding in 1 tbsp cornstarch or arrowroot to help with the texture.
These are the best vegan chocolate chip cookies I’ve found. I used applesauce since I didn’t have yogurt. They don’t taste healthy at all! The texture is perfect! No one would know that no animals were harmed in the making of this cookie!
Absolutely delicious! My nonvegan family compared these to other homemade cookies that weren’t vegan. & everyone was blown away by how much better these ones were. Very delicious recipe 🙂 10/10
This is so wonderful!! So happy you all love it 🙂 Thank you so much for the review!
Great recipe! Would like to note that I almost forgot the cornstarch because in the recipe when you mix your dry ingredients together, the cornstarch isn’t there. Thanks for the recipe!
Oh so sorry for the confusion!! I will take a look at that- thank you so much for the note!
don’t know what I did wrong. Follow the measurements exactly and mine turned out flat as a pancake. Would love your feedback as I make a ton of your recipes which have all been wonderful.
Hi Karla! I’m so sorry to hear that! Hmm did you happen to use a gluten free flour blend? If so which one? I had someone who got “pancake” results too and it turns out she swapped almond flour entirely for the flour portion, and it just doesn’t work!
Perfect cookie recipe!
These cookies could not get better. The chewy yet crispy texture is phenomenal and the recipe is a cookiewalk to make 😉
Omgsh I’m so happy you loved them!! Thank you so much for the review 🙂 You’re just the best. Enjoy!!
Can you elaborate more on what you mean by “spoon and level” the flour? I measured the flour out with my normal measuring scoop… my cookies taste great but I’m disappointed by the dense texture and bready/cakey look and feel. I know that flour can cause this and I just read through your tips about spooning, not scooping… probably should have looked into this BEFORE baking lol… I’m new to the vegan world, but trying to find some dairy-free alternatives to share at gatherings for my MIL.
Oh I think these look great!! But yes I can definitely help with the spooning and leveling! So if you don’t have a kitchen scale, definitely don’t SCOOP the flour, but instead, use a spoon and spoon the flour into the measurement cup until you reach the top. Then take a butter knife and over the flour bag, just scrape the top of the measurement cup so that the flour is in line with the top of the cup. Don’t pack in the flour though! You want the flour to remain nice and fluffy 🙂 I hope that helps!
Such a big fan for all your baked goods!! I’ve just been discouraged because my cookies never seem to spread 😔 I used 25% sugar, weighed out my measurements instead of scooping, I used chia egg in the same ratio of 1/3 cup applesauce, I chilled the dough. This is my 3rd time making it, I just want it to look as good as the picture 😭
Hi Bianca! Thank you for the kind words! Okay so regarding the recipe, do you mean that you reduced the cookie sugar content TO 25% of what it is or you reduced the sugar BY 25% (so 75% total)? Either way, that will have a negative impact on the cookies and prevent them from spreading- the sugar content is what helps them spread! Additionally, I don’t recommend chia egg as that binds the cookies too much and prevents spreading. So the combination of reducing the sugar AND using a chia egg would make your cookies not spread! I would recommend using the applesauce or the dairy free yogurt, and try to keep the sugar the same ratio if you can! I hope that helps!
Thank you so much for your quick reply!! Just bought applesauce to try it out again. Also whoops, not 25%, I meant I reduced the cookie sugar content to 50%. What would you recommend to do to create a beautiful spread cookie similar to your picture?
Always looking for a new vegan recipe to make for my daughter. I scrolled across your chocolate chip cookies and they were absolutely amazing! The recipe was so easy to follow. I was able to make them in a pinch and tasted delicious! These were my best yet to make. ! I’ve never used yogurt in a cookie recipe before. Great idea. And you are correct, They ARE better than Toll house. Actually making a batch this week to take to our family Dentist office . thanks again!
Omgsh this is wonderful!! So so happy you loved them 🙂 And so glad to hear you agree re: Tollhouse haha!! They’re just so yummy 🙂 Thank you so much for the review, and enjoy!!
I used to have a great non vegan cookie recipe which my friends raved about when ever I made them. I made some more using your recipe and the same friends could not tell the difference at all. Amazing, thank you ☺️
So so happy you loved these wow 🙂 What a compliment! Thank you for being here!!
How many cookies would 4 ounces each make?
Hi britt I just wanted to say that these cookies are absolutely 💯 delicious and amazing. Thanks a lot, it’s just one question dear it was written on the recipe I saw first time it’s 1 3/4 cup flour, now when I got the link of the recipe it’s 2 1/4 cup is it right? Please I need your reply because it’s a hit in my family whoever that comes says please make this cookies and they want the recipe many thanks dear❤️❤️
Hi Fatima! Aw my goodness thank you!! And yes, I adjusted the recipe and found a better ratio! 2 1/4 cups is correct 🙂 Enjoy, I’m so glad everyone loves the recipe so much!!
You are mostly welcome love truly amazing ❤️❤️❤️thanks for your reply Iam so happy. 🤗
Finally a chocolate chip cookie recipe that my non vegan family love as much or MORE than the ATK recipe I made for years! I made this as written and they were perfect.
Omgsh I’m so so happy. This is so wonderful!! Enjoy and thank you for the review!
I’m super disappointed my cookies came out sooo cakey and I followed the recipe to a T, I dont know what i did wrong! I want to try again but I’m worried I’ll get the same result. I used the king Arthur flour you recommended. can you help me please! I want these cookies so badly!
Hi Tiffany! I’m so sorry this happened to you- it sounds like you might have not weighed the ingredients? Cakey cookies often come from too much flour, which usually happens if you use US measurements and don’t measure properly there!
I wish the instructions included a temperature for the oven. 10 minutes at 450? 300? some of us don’t know what we are doing 🙂
Hi There! So sorry for the confusion! It’s actually in step 5 where you’ll preheat the oven to 350. Hope this helps! 🙂
ok can you tell me the exact metic measurements?? because I noticed the measurements on here, are different from the YouTube video. I tried both a d got the same result. 😔
Hi Tiffany! An updated recipe video is coming shortly, I’m so sorry for the confusion! The written measurements will always be the most up to date over a video. So sorry for the confusion!
it’s ok! I actually figured out the problem! since I was using coconut sugar for both sugars they were not spreading out and were turning cakey! these are the best cookies hands down! I made some regular cookies and my husband likes these better!
Omgsh I’m so happy to hear you both loved them!! Thank you so much for the review and giving them another go 🙂 Enjoy!!
These are the BEST vegan chocolate chip cookies! To the point where I have non vegan family members addicted to them!
Eeeep this makes my heart sing!! Thanks so much for the stellar review 🙂
Hi Britt! Having read the comments, I’m a little confused about the amount of flour in the recipe – 280g it is? Why is this quantity of flour better than using less (which I have seen in other recipes that use similar amounts of sugar) ?
One more question: Could I reduce the amount of sugar and yield similar results or isn’t this possible?
So excited to try these cookies! ^^
Hi Julia! Oh absolutely! So this is because we’re using a bit more vegan butter than other recipes. It will help us get cookies that don’t just bake into pools without an egg, but spread beautifully! I wouldn’t reduce the sugar by much- I haven’t personally tested this, but usually you can remove about 1/4 cup of sugar from a recipe without too much impact. I can’t attest to the results however!
Hi Britt! Thank you for sharing your creations. These cookies were a hit (with non-vegans too) and I can’t wait to try your other recipes. I’ll have to remember to take a picture next time I make your recipes as these cookies did not last long in this house. I did manage to freeze some scooped dough and found they baked perfectly.
The small batch version of these cookies were on the sweet side for my taste, but these were wonderful even despite the debacle of being short ~25 g of sugar, they still turned out chewy, gooey, and crisp on the edges. Thanks again and take care! <3
Hi Britt. Can you please clarify the butter amount? the recipe calls for 2/3 cup but in the video you say 1/2 a cup. I tried following the recipe and I think the cooky dough was too buttery.
Oh I’m so sorry for the confusion!! The video is a bit outdated to the written recipe (a new video is coming), but the written recipe is the one that is most accurate. So the 2/3 cup is correct! As long as you used the proper amount of flour, it should absolutely work!
Any idea why my cookies are flakey/dry/puffy? The chocolate chunks recommended didn’t melt either which I thought was odd. I used bobs 1:1 flour and used cup measurements as recommended. Thank you!
Hi there! I actually STOPPED recommending bob’s and made an explicit note in my note’s section- they changed their formula a few years back, and it no longer works 1:1 with this recipe. Additionally, using cup measurements is also the issue- it looks like there’s way too much flour there, which often happens with cup measurements. I’m so sorry this happened! Using a kitchen scale and a gf flour like King Arthur’s works wonderfully here. I make my neighbor these cookies gluten free with KA about once a month, and they’re so good!
Thank you for the reply I’ll be sure to use King Arthur next time, at least the cookie dough is fabulous!
Oh absolutely!! I’m so happy to hear that the cookie dough was at least good! So sorry again about the Bob’s :/ it’s frustrating because it used to really be 1:1, but I haven’t been using it since about 2022!
Hello – Would this dough be ok if I make it 2 days ahead of time, roll into balls and refrigerate, so that I can bake fresh the day I need them? I’m going to be pretty busy that day and I’d like to be able to just pull them out and bake day of the event. I do this with regular choc chip cookies (not gf / vegan) but I know GF flour can behave a little different so checking if you think the dough would be ok sitting in the fridge for up to 48 hrs.
Absolutely!! I do this quite often (usually have a batch stored in the freezer pre-scooped so we can bake whenever we want them haha!)! Enjoy!!
I wanted to let you know that the updated recipe creates very cakey cookies, not the chewy cookies like the old recipe makes. There is too much flour and not enough butter. Please reinstate the archived recipe as it yielded chewy cookies as the recipe was intended. The old recipe is a family favorite so thank you for creating it!! 🩷
This dough is amazing. I need to monkey with the cook time, but this will be my new go to cookie dough. I didn’t have vegan yogurt and my applesauce had gone bad, so I used vegan sour cream and it turned out delicious.
Hi! Have you tried with coconut oil instead of butter? If yes what would be the ratio?
Hi Daniela! Absolutely! So you will have a bit more of a coconut flavor, but if that doesn’t bother you, then totally use it 🙂 Same amount will work, they just won’t spread AS much, but they’ll still be delicious!
Ok so let me just start off by saying I’m not vegan. I have a friend who’s recently become vegan and I made these for her. I was so impressed by how magnificent these were I HAD to leave a comment. Bravo girl these are a 10/10 RECOMMEND. Followed the recipe by measuring did the applesauce because I didn’t have vegan yogurt. Absolutely delicious.
I just made these cookies. They didn’t spread nor did they darken like the photos (they look very pale) and I left them in for 15min. I cut the recipe in half because I’m only making these cookies to satisfy a late-night hankering. I read through some of the comments left by other people and the responses you gave. I think they didn’t spread due to the flour (I scooped it ahaha), or maybe I portioned them out too largely, or my oven temperature is lower than normal, or maybe it’s simply due to be doing only half of the recipe. Despite those things, the cookies taste so good. They are the best vegan cookies I have ever had! I’m gonna try making it again for a better outcome!
Aw I’m so glad the taste is still there!! But would love to help you figure out what went wrong! It sounds like there might have been too much flour potentially if you scooped it, which would make them not spread (and potentially not darken too!). Try spooning and leveling the flour next time, that will help a ton!!
Hi there!
Was wondering how long you think I should bake an 8 x 8 cookie cake instead of cookies ?
TIA!
Oh you can totally do that! I recommend about 23-26 minutes, I’ve done it before at 350F!
Hi, I have a question:
The written recipe says you only use baking soda, but in the video you said you mix the flour with baking soda and baking powder.
What is the correct recipe? And if you also use baking powder, what is the measurement?
thanks britt!
Hi Paloma! The recipe has been further adjusted, so it’s just actually baking soda now, no baking powder! An updated video is coming soon 🙂 Stay tuned!!
I don’t see milk or baking powder in the recipe list. Can you confirm please?
Hi Ashely! The recipe has been further adjusted so sorry for the confusion! Just baking soda now 🙂
I have made a batch of these cookies on 3 separate occasions and they never spread 🙁
Don’t get me wrong, the cookies taste great! On my third try, I used only 2 cups of flour to see if that would change things. I also didn’t refrigerate it on the 3rd try because in the blog portion it said it was optional. I’m sad because I really like the cookies, I just want them to be thin and chewy with crisp edges!
I really followed the recipe exactly because I wanted them to turn out perfectly. I’m wondering if it’s the addition of the cornstarch? I tried using a light pan, dark pan, and no pan (just parchment) both lined with parchment, and I always have the same result. At least they taste good lol!
Oh no!! Okay let’s see what went wrong here! You’re adding the baking soda, correct? What type of flour are you using? And are you measuring with cups or a scale?
Hii same issue ! I’m doing scale, cup4cup and King Arthur on seperate occasions and used baking soda amount
Hmm and you’re not switching anything else? Like not substituting coconut oil for the vegan butter, etc?
ohh you are so right i did swap coconut oil for vegan butter and i use coconut yogurt as the egg replacement
I have nut and seed oil sensitivities so most vegan butters are a no go for me
Oh that probably did it, especially with the coconut yogurt! I totally understand that- it might help to use a bit less flour to help them spread (or swapping applesauce for the dairy free yogurt- has a bit more moisture that will help counteract the shortness of the coconut oil, as coconut oil is 100% fat and now moisture). I hope that helps!
Hi Britt, I can’t wait to try this recipe for my daughter! I had a couple of questions. If I’m using only chocolate chips (not a bar), how many ounces of chocolate chips should I use? Also, do you have a link to the large cookie cutter you used in the video to round out the baked cookies? If not, what’s the diameter of the cookie cutter? Thanks! Elizabeth B.
Aw that’s wonderful!! Okay so if you’re only using chocolate chips you can use ~7 ounces chocolate chips- but you can use less if you’d like, it depends on how many chips you prefer in your cookies! For the cookie cutter, it’s a pretty old one from the video, but the size is about 4″. You can also use the back of a spoon though and that works too! Can’t wait to hear how they turn out for you all!
Thank you!
My cookies didn’t spread but I did reduce the sugar by 25% like you said
Hi Maria! Oh no- did you happen to use a kitchen scale? If you used cups, there’s a chance you used too much flour!
This is my go to cookie recipe. Probably a long shot but do you know how you could convert this recipe using sourdough discard? Thanks much!
Oh I’m so so happy to hear it! So I’ve never worked with sourdough discard in cookie or cake recipes so I’m not the best person to ask for this! I’ve been experimenting with my own sourdough lately and will report back if I try anything here 🙂
Hi! Love your recipes… wondering what flour you recommend to use if GF? And what are the ratios?
Hi Edera!
Absolutely! I recommend King Arthur measure for measure- and it will be the same ratios as the regular all purpose flour. I recommend using a scale if available, it will yield the best results!
How many grams of chocolate bar do you add? Is that in addition to the chips?
Thank you!
I usually add 80-120 g! Depending on the bar or if I’m using Valrhona feves!
These are good, however, they did not spread out and flatten like I am use to cookies doing. I used a cookie scoop and then pressed down a bit so it looked more like a puck than a mound. They cooked up and were delicious but they were delicious little pucks. 🙂 The batter was quite stiff and easy to work with – as in I feel like I could have made them any shape I wanted. Am I doing something wrong?
Hi there! I’m wondering if you maybe used a bit too much flour? That can cause the cookies to not spread! Make sure you’re spooning and leveling the flour- not scooping! But the best method is to use the metric scale which I provide the measurements for!
I do not have a scale, but I will try a little less flour next time. Thanks for the response.
Absolutely! Let me know how that goes!
Soooo delicious! Was told by everyone who tried them that they were the best chocolate chip cookies they ever had! Thank you for the amazing recipe!
Is it right that it says a TABLEspoon of vanilla extract in the ingredient list? that sounds like a ton
Trust me, it’s worth it!!
soooo, I always use this recipe it’s my fav. needed to make some GF ones though and the only flour I had was the bobs redmill 1 to 1. the notes said not to use it but I risked it and they were perfect. I’m not sure what issues you had with that flour but it worked great for me.
Omgsh they’re PERFECT!! Wow!! Ugh I’m not sure why I’ve struggled with Bob’s, I can’t seem to get a texture like this, but literally don’t change anything in the recipe! Did you happen to weigh or measure the flour by cup?
I bake A LOT so I always weigh everything to be exact. I do use coconut oil instead of butter but other than that everything else is basically the same. (I do add some miso paste bc I really like it in my CCC). I have even altered your recipe to use my sourdough starter bc I like using it up and I love your recipe SO MUCH. seriously, my absolute perfect cookie. so thank you 💗
Omgsh this is WONDERFUL! I’m so so happy to hear it!! Also would love any tips for using sourdough starter, I’ve always wanted to use that in a cookie recipe! Will now definitely need to try it here 🙂 Enjoy and thank you again or the review!
Just wow! These cookies are simply amazing and I love how simple it is to make them. We just cannot stop eating them! The salt sprinkles make them even more fabulous! Thank you sooo much 🙂
Omgsh this is amazing!! So so happy to hear! Thank you so much for the review 🙂 Enjoy!!
Could I substitute ghee for the vegan butter?
-I know it’s not vegan. My son is on a special elimination diet for 90 days – no dairy, eggs, or gluten (but he can have ghee). He’s absolutely DYING to have some dessert. Just wasn’t sure if ghee would bake the same way.
Thanks – we can’t wait to make these today during our snow day.
Hi Stephani! So unfortunately, I actually don’t know how these would turn out with ghee because I’m truly vegan. So any non-vegan ingredient swaps I can’t speak to! You’re more than welcome to try, but I just can’t guarantee they’ll turn out!
Thanks for your quick reply. We used the ghee and they turned out great!
They are crispy on the outside and chewy inside. Absolutely perfect!
One of my best friends is vegan, so I’m going to make the recipe as written for her, too.
Oh that is wonderful!! I’m so happy to hear it! Thanks so much for the review 🙂 And such a good tip for anyone else who wants to try, so thank you for asking it!!
Hi! In one part of the instructions it says chilling the dough isn’t necessary, while later on it says to chill the dough. Does it all depend on if the butter is melted or room temperature? Can you clear that up for me please?
Hi Rachel! You can chill the dough if it seems a bit wet for scooping, but it’s not necessary. 🙂 This sometimes happens if we haven’t used truly room-temperature vegan butter (you should aim for 65F in your butter) or if you’re making the cookies with melted vegan butter. I hope this helps and your cookies turn out amazing!
I didn’t chill the dough after all because my dough stuck together well. But after baking, they didn’t flatten on their own in the oven like in your picture; instead stayed in balls which is disappointing. How can this be avoided?
It sounds like there might have been too much flour- are you using a kitchen scale to measure or scooping the flour with cups?
I don’t have a kitchen scale but I used a spoon to scoop the flour into the measuring cups to ensure I wasn’t going overboard with the flour
The video provided for this recipe page is a different recipe it seems unless there was an error. The video mentions adding baking powder, and the ingredients list there is no baking powder. That stood out to me as odd, so now I’m wondering if I should add some.
The video is being updated!! The new video will be released shortly 🙂 The recipe written in the recipe card is always the most up to date!
I should’ve read the whole article before making these as I used oat flour instead and the cookies turned out like little cakes! Still delicious but not chewy with crisp outer edges!
hi there I love all your recipes thank you! Maybe I’m just having a moment lol but I don’t see in the instructions when it says to add the broken up chocolate bar.
Oh you can add that in with the chocolate chips! So sorry for the confusion!
This woman is a genius! Loved this recipe. Only advice I would give is to bake it for longer, my oven isn’t hot enough I guess I had to bake them for 14 minutes. Make sure they are lightly golden in the sides before taking them out.
You are just so kind 🙂 Seriously thank you!! So so appreciate you! Enjoy, and thanks for being here!
hi there!! so i was wondering if this recipe would be good to make one of those giant cookie cakes in a round pan, and if so, do i need to double the batch or not, and also how to bake it pretty please!!!
Hi Sasha! I’ve done this in an 8×8 pan, I recommend about 23-26 minutes at 350! Not sure what size pan you planned on using? You may have to double the recipe!
hello!! i was wondering if it’s possibly use less than the tablespoon of vanilla extract?? it’s just a lot of vanilla and those bottles aren’t cheap😂😂
Hi Sasha! I personally don’t know if it would taste quite as good but you’re welcome to give it a shot, and I totally understand! 🙂
Hello, I am in the middle of making them and noticed that in the ingredients it only listed flour, baking soda, and sea salt, but in the directions it mentions adding cornstarch as well! I came back to the page and started watching the video and now I am even more confused! In the recipe it says 280g of flour. But in the video you say it’s 180g of sour. You also say you are adding baking soda and baking powder, but baking powder is not mentioned anywhere in the recipe! I did not go through the rest of it because I am stuck in the middle of it and don’t know what I am supposed to be adding or not adding! I already mixed 280 g of flour with the salt and baking soda 🙁
Hi Rachel! SO Sorry about this! We just updated this and removed the cornstarch altogether. We’re also working on a new video but for the most updated version, always follow the recipe card at the bottom of the page! Thank you for your help!
Hello,
Just to confirm, do we need to add cornstarch or not? It’s not listed in the ingredients, but it says to add it to the flour in the instructions. Thank you!
Hi Rachel! Just updated this, thank you! No cornstarch needed here. 🙂
I’m not sure what I’m doing wrong but these cookies spread and the edges become very crunchy (not like your photos). I follow everything exactly, including cooling time. The flavour is still delicious but they are not doing what I expect them to? I’m not sure if I should reduce my oven to 325 or reduce bake time but was seeing if you had any insight!
Hi Clare! So sorry about this! Did you use a piece of parchment paper on the baking sheet? This helps the cookies not spread SO much on a light colored baking sheet! You can also use a silpat! A darker colored baking sheet prevents them from spreading as much too! I hope this helps!
Just incredible!!! Stayed soft (very soft) even the next day. I used Trader Joe’s dairy free cashew plain yogurt. The dough really does taste like toll house. Love the non-complicated ingredients, overall very easy to make. I let my dough sit in the fridge for approx 4 hours before baking. Thanks for another win banana diaries!
Hi Aliese! Amazing! So happy you found it to be not only delicious, but easy too! Thanks so much for being here!
Delicious cookies!!! Do you think this recipe could make one huge chocolate chip cookie baked in a cast iron skillet?
Yes you can!! I’ve done it a few times 🙂 Enjoy!!
OMG!!! AMAZING AND BEST COOIES EVER!! Hubby and I had a chocolate chip cookie bake off and these won hands down! Thank you! This is the first recipe from your website I’ve made but will not be my last. Followed the recipe exact using the apple sauce instead of yogurt as it’s to hard to find a good tasting vegan yogurt in our area – Will make again for sure!
This is so wonderful!! Thank you so much for such a wonderful review!! So glad to have you here 🙂 Enjoy!! Can’t wait to hear what you try next!
I just attempted this recipe, however was slightly disappointed to find that the cookies ended up being more cake-like than cookie. For reference, the only alteration I made was that the yogurt was still chilled instead of room temp, and I added one scoop of protein powder to the mix. Was I suppose to flatten the balls when I put them on the tray? I’m not sure where I went wrong.
Hi Samone! Sorry to hear this! My first thought would be that maybe you used too much flour. Make sure you’re spooning and leveling the flour- not scooping. 🙂 If you used a dark baking sheet, this also prevents them from spreading as much and could make them appear more cake-like. Hope this helps!
Just baked these but they don’t flatten in the oven. Any recommendations?
Hi Nosheen! So sorry about that! My first thought would be that maybe you used too much flour? That can cause the cookies to not spread! Make sure you’re spooning and leveling the flour- not scooping! If you used a dark baking sheet, this also prevents them from spreading as much. I hope this helps! 🙂
can I replace the yogurt with an egg?
Hi Natalie! Yes, you can – 1 egg = 1/4 cup (62 g) yogurt. Hope this helps!
Hello! I am confused about if we need to chill the dough or not? I saw at the top, it says not to chill but then the instructions near the bottom said the longer you chill the dough, the better. Just checking which is accurate or the most updated. Can’t wait to try and thank you!
Hi Andrea! So sorry about that! Updating the post now, but for the most updated recipes you can always follow the recipe card at the bottom of the page. So in this case, you’ll chill the dough for at least 30 minutes. 🙂 Can’t wait to hear how they turn out!
Hello! In your newest YouTube video, you mention adding cornstarch.
I do not see it listed in the recipe? How much would I add? Thank you and I look forward to baking these cookies!
Yes!! 1 tbsp 🙂
What is your trick for applesauce in the recipe? I’ve used applesauce in the past and have found it to be too cakey. I’ve used store-bought Trader Joe’s applesauce before. Will homemade applesauce by grinding apples work better?
I actually recommend dairy free yogurt! Applesauce will yield a flatter cookie I’ve found (and sometimes has a weird tang, I think because applesauce is a bit more acidic! Which also explains why it’s flatter, the acid reacts with the baking soda, but because it’s a different dry to wet ratio than say a cake, you’re not going to get a sturdy enough rise, so it collapses after!).
Hello,
I have just watched your YouTube video of this recipe. You mention adding cornstarch but it is not listed in the ingredients?
How much would I add? Thank you!
Oh I’m so sorry for the confusion!! It’s 1 tbsp 🙂 Enjoy!
When I say my jaw dropped when I made these today…I mean…MY JAW DROPPED. These are AMAZING.
So so happy to hear it 🙂 Thank you so much for this review!! Enjoy!
Hi! So I’ve made your recipe many, many times over the past few years. The cookie is delicious, even though it has ALWAYS sank in the middle, and spread a bit much.
I came looking for the recipe again so I could print a new one (my old one is getting raggedy), and I see you’ve changed the recipe a bit and added 100 grams of flour. I’m kind of excited because I’m thinking this has been my issue the entire time! I’d gone thru all the possibilities and switched things up to see what I could have done wrong, but nothing ever made a difference. The dough was always a little wet and sticky, which I thought was maybe a “me” error. Anywho, can’t wait to try the revamped recipe!!
Oh, and for some reason the brown sugar in grams does not change from 135g when I choose “2x” for the recipe. Everything else changes to reflect doubling the recipe, but not the brown sugar. Hopefully it’s an easy fix on your end.
Thanks so much!!
Oh I hope this helps!! I did further change the recipe because I wanted more consistent results for everyone!! Also that’s so weird, that’s definitely a recipe card glitch!! Thank you so much for flagging that, we’ll look into it! Let me know how this version goes for you 🙂 Eager to hear! thanks for the review!!
Hi, im Kharmell from Philippines. Just want to ask, whats the substitute for the yogurt? Thank you so much
Oh of course! You can use applesauce too!
I made these with gluten free flour and they needed probably 5 mins extra time. They were absolutely delicious!!!! Tastes like an OG subway cookie
This is awesome 🙂 WOW! Thank you so much for the review!! This is the best 🙂
Hello! I jus tried making these but they didn’t flatten out like yours. Do you think it’s because I used AP flour? The photos you have look so good, but mine kind of look like a biscuit, just slightly smaller.
Hi Cass! So sorry, just saw your comment! So this happens if you scooped too much flour (or did you change any other ingredients?)- all purpose flour is definitely not the issue because I use it here all the time! I’m guessing you used too much flour, which is easy to do if you aren’t using a kitchen scale!