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Ultimate Chewy & Gooey Vegan Chocolate Chip Cookies (No Mixer, No Chilling Needed)

A stack of four gooey vegan chocolate chip cookies, one broken open to show melted chocolate.

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Make the best vegan chocolate chip cookies that are soft, thick, and chewy with gooey centers. This simple recipe requires no mixer and no chilling time, delivering bakery-style results using accessible ingredients.

Ingredients

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  • 1 cup vegan butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce (replaces egg)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups vegan semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until smooth. You can use a sturdy spoon or spatula for this.
  3. Mix in the vanilla extract and applesauce until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the dough.
  6. Fold in the vegan chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. These cookies spread well.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool, resulting in a chewy texture.

Notes

  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls right before baking.
  • If your vegan butter is too cold, the dough will be stiff. Ensure it is properly softened for easy mixing.
  • These are excellent melt in your mouth cookies vegan style when eaten warm.

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