Introduction
These cookies deliver that classic chewy, buttery chocolate chip cookie experience without a drop of dairy. The secret is in the melted vegan butter and a touch of cornstarch, creating a rich flavor and wonderfully soft texture that will have everyone reaching for another.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 24 cookies
Ingredients
- 1⅓ cup all purpose flour
- 2 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 8 tbsp vegan butter (melted (or butter-flavored shortening))
- ¾ cup light brown sugar (packed)
- 1 large egg (room temperature (see below for vegan substitution))
- 1½ tsp pure vanilla extract
- 1 cup dairy-free chocolate chips (semi-sweet or dark chocolate)
- flaky sea salt (for sprinkling (optional))
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- In a large bowl, combine the melted vegan butter and packed light brown sugar. Whisk vigorously for about 1 minute until fully combined and slightly glossy.
- Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk again until smooth and well incorporated.
- Using a spatula, fold the dry ingredients into the wet ingredients. Mix just until no flour streaks remain.
- Fold in the dairy-free chocolate chips until evenly distributed.
- Scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers look just set.
- Remove from the oven. For a final touch, immediately sprinkle the tops with flaky sea salt (if using). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Pan Cookie: Press all the dough into a greased 9×9 inch baking pan and bake for 18-22 minutes for a giant, sliceable cookie bar.
- Chill for Thicker Cookies: For a thicker, denser cookie, cover and chill the dough for at least 1 hour before scooping and baking.
- Cookie Ice Cream Sandwich: Once cooled, sandwich a scoop of your favorite dairy-free ice cream between two cookies.
- Skillet Cookie: Press the dough into a small, oven-safe skillet and bake until golden for a decadent, shareable dessert.
Tips for Success
- Measure your flour correctly by spooning it into the measuring cup and leveling it off. Packed flour leads to dry cookies.
- Ensure your vegan butter is fully melted and cooled slightly before mixing to properly dissolve the sugar.
- Don’t over-bake! The cookies will continue to set as they cool on the hot baking sheet.
- For a perfectly round cookie, use the “scoop and swipe” method: scoop the dough, then swipe the top against the bowl to smooth it before placing it on the sheet.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or scooped dough balls for up to 3 months. To reheat and restore the fresh-baked chewiness, microwave a cookie for 8-10 seconds.
FAQ
Can I make these cookies vegan?
Yes! For a vegan egg, use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp warm water, let sit for 5 minutes) or a commercial vegan egg replacer equivalent to 1 large egg.
Why is my vegan butter measured in tablespoons?
This is equivalent to 1/2 cup (or 1 standard stick) of butter. Using tablespoons is a clearer instruction for measuring melted fat.
Why is the cornstarch included?
Cornstarch is a key ingredient for creating a soft, chewy, and tender cookie texture by interfering with gluten formation.
My cookie dough seems greasy. Did I do something wrong?
This is normal due to the melted vegan butter. The dough will come together perfectly once the dry ingredients are mixed in.
Can I use coconut oil instead of vegan butter?
While possible, coconut oil can impart its own flavor and may result in a crispier, more crumbly cookie. Vegan butter or shortening provides the best “buttery” flavor and chewy texture.
Why are my cookies flat?
This could be due to overly warm dough (chill it next time), inaccurate baking soda measurement, or an oven that runs too cool. Ensure your oven is fully preheated.