The Best 5-Ingredient Vegan Chocolate Chip Cookies: Soft, Chewy & Irresistibly Easy!
Get ready to discover your new favorite dessert! This isn’t just *a* vegan chocolate chip cookie recipe; it’s truly the best vegan chocolate chip cookies recipe ever. Imagine classic cookies that are incredibly easy to make, requiring only 5 simple ingredients, just 5 minutes of active prep time, and a quick bake in your oven. The result? Perfectly soft-baked and delightfully chewy cookies with those coveted crispy edges that make every bite pure bliss. Guaranteed to be an absolute hit with vegans and non-vegans alike!
Every home baker, and indeed, every dessert lover, needs a truly exceptional chocolate chip cookie recipe in their arsenal. There’s an undeniable magic to a warm, soft, and chewy cookie, generously studded with melted, gooey chocolate chips, fresh from the oven. It’s the quintessential comfort food, a universal language of sweetness and joy. When I transitioned to a vegan lifestyle, I quickly realized that many store-bought vegan cookie options simply didn’t live up to the nostalgic perfection of their traditional counterparts. They often lacked that perfect texture or deep, satisfying flavor.
Driven by a craving for that classic cookie experience, I embarked on a mission: to create the ultimate plant-based chocolate chip cookie recipe. I wanted something that hit all the right notes – easy to make, incredibly delicious, and boasting that ideal balance of chewiness and crispy edges. After countless batches and extensive testing, I confidently believe I’ve achieved it. This recipe isn’t just good; it’s spectacular. If you’ve ever dreamt of a cookie so good you could (hypothetically, of course) eat a dozen in one sitting, this is unequivocally the recipe for you!
Why These Vegan Chocolate Chip Cookies Will Become Your Go-To Recipe
These cookies aren’t just a treat; they’re a revelation. Here’s why this recipe stands out and why you’ll fall in love with it:
- Effortlessly Easy & Perfectly Classic: This vegan chocolate chip cookie recipe is designed for simplicity without compromising on flavor or texture. It’s incredibly easy to follow, making it perfect for beginners and seasoned bakers alike. You’ll get tender, melt-in-your-mouth vegan cookies bursting with rich, dark chocolate chips that taste just like, if not better than, the classic cookies you grew up with. Their delightful flavor and straightforward preparation will make them a staple in your kitchen.
- Irresistibly Chewy with Crispy Edges: The texture of these cookies is truly sublime. They deliver that sought-after chewiness characteristic of the best chocolate chip cookies, complemented by beautifully crispy edges and wonderfully soft, gooey centers. Achieving this perfect balance took extensive testing and fine-tuning, but the effort was 100% worth it. Each bite offers a satisfying contrast of textures that will leave you craving more.
- Just 5 Core Ingredients: Yes, you read that right – only five essential ingredients! When I say these cookies are easy to make, I mean it right down to the minimalist ingredient list. This simplicity makes them quick to whip up any time a craving strikes and ensures you likely have most of what you need already in your pantry. No obscure vegan specialty items required!
- Dairy-Free and Egg-Free Goodness: Perfect for those with dietary restrictions or anyone looking to enjoy plant-based treats. These cookies prove that you don’t need dairy or eggs to create a supremely delicious and satisfying chocolate chip cookie.
- Quick Prep and Bake Time: With only 5 minutes of hands-on preparation and a short bake time, you can have warm, freshly baked cookies ready to enjoy in under 20 minutes from start to finish. Ideal for impromptu dessert cravings or last-minute gatherings.
Essential Notes on Ingredients for Your Perfect Vegan Cookies
The magic of this vegan chocolate chip cookie recipe lies in its simplicity and the clever use of just 5 core ingredients. Here’s a detailed look at what you’ll need, along with crucial notes to help you achieve the best possible cookies. Remember to scroll down to the comprehensive recipe card below the post for precise measurements and a printable version.
- Peanut Butter: This is the star ingredient that cleverly replaces both flour and butter in these vegan and gluten-free friendly cookies. Peanut butter provides essential fat for richness, acts as a binder, and contributes to the chewy texture. While creamy peanut butter is recommended for consistency, you can easily substitute it with other nut butters like almond butter, cashew butter, or even a seed butter like tahini for a nut-free option (ensure it’s a runny, creamy tahini). Regardless of your choice, if using natural nut butter, it’s vital to churn it thoroughly first to incorporate the separated oil. This prevents your cookies from becoming greasy or crumbly due to inconsistent fat distribution.
- Sugar: I typically opt for raw brown sugar as it imparts a lovely caramel-like flavor and contributes to the cookies’ chewiness. However, granulated sugar or regular light brown sugar will work just as well, yielding slightly different textural nuances. For those looking for alternatives, coconut sugar is an excellent choice for a less refined option, offering a deeper, slightly more complex flavor. You can also use a granular sugar replacement like monk fruit sweetener if you prefer to reduce the sugar content, though note that this may slightly alter the cookie’s final texture.
- Bananas: Overripe bananas are your secret weapon here! They serve as a fantastic natural egg replacement, binding the ingredients together and adding crucial moisture. Furthermore, very ripe bananas (the ones with plenty of brown spots) contribute natural sweetness, reducing the need for additional sugar and enhancing the overall flavor. Using ripe bananas is key for both moisture and maximum sweetness, so resist the urge to use firm, green bananas.
- Baking Soda: This leavening agent is essential for giving the cookies their signature lift and slightly crackled appearance. It reacts with the acidic components (like banana and sometimes even the sugars) to create carbon dioxide, resulting in a lighter texture. Always check the expiration date on your baking soda – old baking soda can lead to flat, dense cookies. A quick test for freshness: mix a spoonful with a little vinegar; if it fizzes vigorously, it’s good to go!
- Chocolate Chips: For these cookies, I prefer using dark chocolate chips for their rich, intense flavor that contrasts beautifully with the sweetness of the cookie. However, feel free to use any kind of vegan chocolate chips you love – semi-sweet, milk-style vegan chocolate, or even white chocolate. Just be sure to double-check the packaging to confirm they are indeed dairy-free and suitable for a vegan diet. High-quality chocolate makes a noticeable difference!
- Optional Add-ins: To elevate the flavor and texture even further, I love adding a small pinch of sea salt, a quarter cup of finely chopped nuts (like walnuts or pecans), and a splash of vanilla extract. The sea salt provides a delightful contrast to the sweet chocolate, while nuts add a satisfying crunch. Vanilla extract deepens the overall aroma and flavor profile. If you’re adding chopped nuts, I recommend a ratio of 1/4 cup chocolate chips and 1/4 cup chopped nuts to ensure the cookies aren’t overloaded and maintain their structure.
Step-by-Step Guide: How to Make These Easy Vegan Chocolate Chip Cookies
Creating these incredible vegan chocolate chip cookies couldn’t be simpler. The process is straightforward, ensuring delicious results every time. Follow these steps carefully, and remember to scroll down to the detailed recipe card below for the complete printable instructions and specific ingredient quantities.
- Prepare Your Cookie Dough: Begin by preheating your oven to 350°F (180°C) and lining a large baking sheet (or two smaller ones if needed) with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. In a spacious mixing bowl, combine all five of your chosen ingredients. Now, here’s a crucial step for achieving the perfect texture: stir the mixture thoroughly for a full 3 minutes. This timed mixing ensures all ingredients are completely integrated, the peanut butter is evenly distributed, and the dough develops just the right consistency for soft, chewy cookies.
- Shape and Space Your Cookies: Once your dough is ready, it’s time to shape your cookies. I find using a 2-tablespoon cookie scoop yields perfectly sized cookies, but you can adjust this to make smaller or larger ones based on your preference. Scoop the dough, then gently roll it between your palms into a smooth ball – just like demonstrated in the video above. Place these dough balls onto your prepared baking sheets, making sure to leave ample space (at least 2-3 inches, ideally 4 inches) between each cookie. These cookies will spread as they bake, and proper spacing prevents them from merging into one giant cookie. If making smaller cookies, remember to adjust your bake time accordingly to prevent overbaking; smaller cookies will cook faster.
- Bake, Cool, and Savor: Transfer your baking sheets to the preheated oven and bake for 12-13 minutes. You’re looking for cookies that are beautifully golden brown, slightly crackled on top, and set around the edges but still appear soft in the center. As soon as they come out of the oven, generously sprinkle them with a pinch of flaky sea salt. This immediate application helps the salt adhere and creates an incredible flavor contrast that truly elevates each bite. Allow the cookies to cool on the baking sheet for at least 5-10 minutes *outside* of the oven (I usually move the entire sheet to a heat-safe surface like an oven mitt or trivet). This cooling period is critical as the residual heat from the baking sheet continues to cook the cookies gently, allowing them to set properly and develop their final chewy texture without becoming overly crisp. Once slightly cooled, transfer them to a wire rack to cool completely. Enjoy these cookies warm for an ultimate gooey experience, perhaps topped with a scoop of vegan ice cream and homemade caramel sauce, or dipped into a frothy whipped coffee for an exquisite after-dinner treat.
Top Tips for Baking the Perfect Vegan Chocolate Chip Cookies
Achieving cookie perfection is easy with these insider tips and tricks:
- Roll Your Cookie Dough Balls Neatly: For aesthetically pleasing, perfectly round chocolate chip cookies, take an extra moment to roll your scooped dough into nice, smooth balls between your palms. This small step ensures a beautifully shaped cookie that bakes evenly.
- Ensure Ample Baking Space: Cookies spread in the oven, and these vegan beauties are no exception. To prevent them from merging into a single cookie sheet monster, leave at least 2 to 4 inches of space between each dough ball on the baking sheet. I often use two cookie sheets, rotating them on the middle rack for uniform baking.
- Allow for Proper Cooling: This tip is crucial – trust me! Once the cookies are done baking, resist the urge to move them immediately. Gently slide the entire baking sheet (still containing the cookies) off the hot oven rack onto a heat-safe surface like a trivet or oven mitts for 5 to 10 minutes. This allows the residual heat from the baking sheet to continue setting the cookies without overbaking them, contributing to that desired soft and chewy texture. After this initial cooling, you can transfer them to a wire rack to cool completely.
- Stick to the Recipe (Mostly): While some flexibility exists, especially with nut butters and chocolate types, avoid significant substitutions for the main ingredients or altering the ratios unless you’re an experienced baker. This recipe is finely tuned for specific results. That also applies to cookie size – smaller cookies will bake faster, typically around 10 minutes, while larger ones will require a longer baking time to cook through without burning the edges.
- Sprinkle with Sea Salt Immediately: For an unforgettable flavor experience, lightly sprinkle your cookies with flaky sea salt the moment they emerge from the oven. The warmth of the cookies helps the salt adhere, creating a phenomenal sweet and salty contrast that enhances every single bite. It’s a simple step that truly elevates the overall taste!
- Consider Your Air Fryer: If you’re a proud owner of an air fryer, don’t hesitate to experiment! It can be a fantastic tool for making vegan air fryer chocolate chip cookies, often resulting in delightfully crispy edges and soft centers.
How to Store Your Delicious Vegan Chocolate Chip Cookies
Proper storage ensures your cookies remain fresh and delicious for days. Here’s how to keep them at their best:
- At Room Temperature: Once your cookies have cooled completely to room temperature, transfer them to an airtight container. They will stay wonderfully fresh and soft on the counter for up to 3 days. Interestingly, because this recipe doesn’t use traditional flour, these vegan cookies often become even softer and chewier on the second day – a delightful characteristic that makes them even more enjoyable. So, if you happen to slightly overbake them, they have a remarkable ability to recover and soften up overnight!
- Freezing for Later Enjoyment: These cookies freeze beautifully, allowing you to have a stash of homemade treats whenever a craving strikes. To freeze, first arrange the completely cooled cookies in a single layer on a baking sheet and flash-freeze them for about 1-2 hours, until solid (similar to how you’d freeze bananas). This prevents them from sticking together. Once frozen solid, transfer the cookies to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies on the counter for about an hour, or in the refrigerator for a few hours, before serving. You can even gently warm them in a microwave for a few seconds for that fresh-baked feel!
Frequently Asked Questions About Vegan Chocolate Chip Cookies
Here are some common questions to help you master this incredible recipe:
- Are these cookies gluten-free? Yes, since this recipe uses nut butter as the primary base instead of wheat flour, these cookies are naturally gluten-free! This makes them a fantastic option for those with gluten sensitivities or preferences.
- Can I make the cookie dough ahead of time? Absolutely! You can prepare the cookie dough and chill it in the refrigerator for up to 24 hours. Chilling the dough can even enhance the flavors and sometimes lead to slightly thicker cookies. Just allow the dough to come to room temperature for about 15-20 minutes before scooping and baking, or adjust the bake time if baking directly from chilled.
- How can I prevent my cookies from spreading too much? Ensuring the right consistency for your nut butter (churned natural nut butter is key) and using very ripe bananas are important. Also, make sure your oven temperature is accurate (a separate oven thermometer can help). Chilling the dough for 15-30 minutes before baking can also help reduce spread, especially if your kitchen is warm.
- What kind of nut butter works best? Creamy peanut butter is my top recommendation for its flavor and consistency. However, creamy almond butter or cashew butter also work beautifully. If using a thinner nut butter (like some natural almond butters), you might notice a slightly flatter cookie. As mentioned, always stir natural nut butters well before measuring.
- Why are my cookies too greasy or dry? This often comes down to the nut butter. If your nut butter wasn’t thoroughly churned, the separated oil can make cookies greasy. Conversely, if your nut butter was too dry or stiff (e.g., from the bottom of a jar), it can result in drier cookies. Using overripe, moist bananas is also critical for the right hydration.
- Can I add other mix-ins besides chocolate chips and nuts? Definitely! Feel free to get creative. Vegan white chocolate chips, dried cranberries, shredded coconut, or even a sprinkle of cinnamon can be lovely additions. Just be mindful not to overload the dough, as too many mix-ins can alter the cookie’s structure and baking time.
Explore More Delicious Vegan Cookie Recipes
If you’ve loved these easy vegan chocolate chip cookies, you’ll be thrilled to discover more plant-based cookie creations:
- Wholesome Oatmeal Chocolate Chip Cookies (Vegan)
- Gourmet Salted Chocolate Chip Tahini Cookies (Vegan & Gluten-Free)
- Energizing Oatmeal Breakfast Cookies
- Classic Vegan Peanut Butter Cookies
Vegan Chocolate Chip Cookies Recipe
Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
This is the best vegan chocolate chip cookies recipe! These soft-baked, chewy cookies are easy to make, with only 5 ingredients and 5 minutes of prep.
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Ingredients
- 1 cup peanut butter, or any nut butter (250g)
- 1 cup granulated sugar, (200g)
- 2 teaspoons baking soda , (12g)
- 1/4 cup mashed banana, (56g)
- 1/2 cup chocolate chips, (120g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top.
Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh!! Try this easy test.
- I use Lily’s Dark Chocolate Chips, use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
Calories: 238kcal, Carbohydrates: 28g, Protein: 6g, Fat: 13g, Saturated Fat: 4g, Sodium: 286mg, Fiber: 2g, Sugar: 24g, Calcium: 34mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Dessert, Desserts
Author: Jessica Hylton