Vegan Chocolate Chip Cookies (Chewy & Soft)
These soft and chewy vegan chocolate chip cookies swap eggs for plant-based mayo, so you get a bakery-style texture with zero specialty ingredients!
Servings: 18 Cookies
Calories: 190kcal
Ingredients
- ½ cup Plant-Based Butter Sticks softened
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ⅓ cup Plant-Based Mayonnaise
- 2 teaspoons Pure Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- ¾ cup Plant-Based Vegan Semi-Sweet Chocolate Chips mini or regular sized
Instructions
- Preheat the oven to 350℉.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and both sugars together on medium speed until light and fluffy, 1 to 2 minutes. Add the plant-based mayo and vanilla extract, beat again on medium speed until fully combined and fluffy, about 1 minute more. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients, beating on low until just incorporated. Add the vegan chocolate chips and beat on high speed for 5-10 seconds, just until they are evenly distributed throughout the dough.
- Using a cookie scoop or your hands, roll the dough into large golf ball-sized portions. Place on a large baking sheet, spacing the dough balls at least 2 inches apart. Bake for 10-12 minutes, until the bottoms are lightly golden brown. The tops will still look pale and soft, but that is exactly what you want.
- Transfer the cookies to a wire cooling rack and let them cool slightly before serving.
Notes
- Vegan Butter: Use the vegan butter sticks and not the spread.
- Vegan Mayonnaise: Plant-based mayo can be found in the condiments section of most grocery stores.
- Vegan Chocolate Chips: Ensure the chocolate chips are clearly marked "vegan" or "plant-based" on the package.
- Avoid overmixing the cookie dough. It will be an airy, soft, light and fluffy texture. Overmixing can cause the cookies to bake up tough and hard.
- Be careful to not overbake the cookies. Pull the cookies when the tops are still slightly soft, they will finish cooking as they cool.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1Cookie | Calories: 190kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 159mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 0.2IU | Calcium: 17mg | Iron: 1mg
