Chewy & Soft Vegan Chocolate Chip Cookies (Better Than Tollhouse!)

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while adding moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

vegan chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate is often healthier and can be more affordable.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground oats

Chia seeds provide similar binding properties.

Whisk together the melted vegan butter and sugars until combined.

Add in 1/2 cup of granulated sugar and light brown sugar; whisk until combined.

Incorporate dairy-free yogurt as a vegan egg replacement; recommend using almond, soy, or cashew milk.

Add 1 teaspoon of vanilla extract and 1 tablespoon of cornstarch; whisk to combine.

Mix in 1/2 teaspoon of baking soda and 1/4 teaspoon of sea salt; whisk until evenly distributed.

Pour in 280 grams of all-purpose flour and fold the mixture until just combined.

Add in two types of chocolate chips (chocolate bar and mini chocolate chips) and fold until evenly distributed.

Chill the cookie dough in the fridge for 30 minutes to prevent spreading during baking.

Preheat the oven to 350°F (175°C) while the dough chills.

Line two medium baking sheets with parchment paper.

Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough, forming it into large cylinders instead of balls.

Space the cookies at least 2 inches apart on the baking sheets.

Bake for 12-15 minutes, monitoring closely as baking times may vary by oven.

If cookies aren't round, use the back of a spoon to shape them while still warm.

Let cookies cool for a few minutes on the baking sheet before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens