Thick Bakery-Style Vegan Chocolate Chip Cookies
Equipment
- Mixing bowls One large and one medium
- Hand mixer or stand mixer Optional, but useful for creaming the coconut oil and sugar together
- Rubber spatula For folding in chocolate chips
- Baking sheets Heavy-duty ones for even baking
- Parchment paper or silicone baking mat Prevents sticking and promotes even baking
- Cookie Scoop (large) Helps with portioning to achieve uniform, thick cookies
- Wire Rack For cooling so they don’t get soggy bottoms
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp cornstarch for chewiness
Wet Ingredients
- ¾ cup coconut oil solid but scoopable (refined for neutral taste)
- 1 cup packed brown sugar light or dark works
- ¼ cup organic cane sugar
- ¼ cup unsweetened non-dairy milk like almond or oat milk
- 1 tbsp ground flaxseed + 2.5 tbsp water flax egg
- 2 tsp vanilla extract
Mix-ins
- 1 ¼ cups vegan chocolate chips or chopped vegan dark chocolate
- Optional: ½ cup chopped walnuts or pecans
Instructions
Prepare the Flax Egg
- In a small bowl, mix the ground flaxseed with water. Let it sit for about 10 minutes until it forms a gel-like consistency. This is your egg replacer—it helps bind the cookies without the use of eggs.
Cream the Coconut Oil and Sugars
- In a large mixing bowl, use a hand mixer (or stand mixer) to cream the solid coconut oil with the brown sugar and cane sugar. Beat for about 2–3 minutes until light and fluffy. Don’t skip this—it’s key for the cookies to rise and stay thick.
Add the Wet Ingredients
- Mix in the prepared flax egg, vanilla extract, and non-dairy milk. Stir until smooth and fully incorporated.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet, stirring just until no dry spots remain. The dough will be thick. Fold in the vegan chocolate chips and optional nuts.
Chill the Dough
- Cover the bowl and refrigerate for at least 1 hour. This step is crucial—it helps the cookies hold their shape and enhances the flavor. Chilled dough = thick, chewy cookies.
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Scoop and Shape
- Using a large cookie scoop (about 3 tablespoons), portion out dough balls and place them on the prepared baking sheets. Space them about 2 inches apart. For a bakery-style look, press a few extra chocolate chips on top of each dough ball.
Bake
- Bake for 11–13 minutes, or until the edges are lightly golden but the centers still look soft and slightly underbaked. They’ll continue to cook on the sheet once removed.
Cool
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (or as long as you can wait before diving in).