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How to Make Vegan Chocolate Chip Cookies in 3 Steps

How to Make Vegan Chocolate Chip Cookies in 3 Steps

Short on time but need a treat? These Vegan Chocolate Chip Cookies require minimal ingredients and just three steps. Make them now.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method

Ingredients
  

  • ½ cup coconut oil, melted (or vegan butter)
  • ¾ cup brown sugar, packed
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dairy-free chocolate chips

Method
 

  1. Step 1: The Creaming & Emulsion Phase

    Preheat your oven to 350°F (175°C). In a large bowl, whisk together your ground flaxseed and water and let it sit for 5 minutes until it becomes gelatinous. To this "flax egg," add your softened vegan butter, brown sugar, and white sugar. Pro Tip: Use an electric mixer on medium speed for at least 3 minutes. This process incorporates air into the plant-based fats, creating a light, aerated structure that prevents the cookies from becoming "bricks" once they cool.

  2. Step 2: Incorporating the Dry Profile

    Sift your flour, baking soda, and salt directly into the wet mixture. Switch to a spatula and fold the ingredients together by hand. Instructional Insight: Do not over-mix! Stop the moment the last streak of white flour disappears. Over-mixing activates the gluten proteins, which will result in a tough, bread-like cookie rather than a soft, melt-in-your-mouth treat. Gently fold in your dairy-free chocolate chips until they are evenly distributed.

  3. Step 3: The Precision Bake

    Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Space them at least 2 inches apart to allow for the perfect spread. Bake for 10 to 12 minutes. The Golden Rule: The cookies will look slightly soft and underdone in the center when you pull them out—this is the secret to a fudgy interior. Let them rest on the hot baking sheet for 5 minutes to finish "carry-over cooking" before moving them to a cooling rack.