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Vegan Chocolate chip cookies are stacked on the cooling wire rack.
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5 from 2 votes

Chocolate Chip Cookies Without Brown Sugar (Vegan)

This vegan chocolate chip cookies recipe doesn't require any brown sugar! These cookies are still soft, chewy, and delicious.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 4
Calories: 60kcal

Ingredients

Instructions

  • The first step is to Preheat your oven to 350F (175C) and line your baking sheets with parchment paper.
  • Then mix all dry ingredients: flour, salt, and baking soda in a large bowl.
    2 ¼ -½ cups flour, ½ teaspoon baking soda
  • In a separate bowl, cream the vegan melted butter and white sugar until they are well combined, with an electric mixer (low speed) or the paddle attachment in a food processor. Then add the egg replacer mixture(flax meal mixture) and vanilla extract. Continue to mix until a creamy consistency is formed. Now it's time to have fun!
    1 cup softened vegan butter, 2 tablespoon flaxseed meal, 6 tablespoon warm water, 1¼ - ½ cup sugar, 2 teaspoon vanilla extract
  • Combine the flour mixture and add your chocolate chips to the batter. Knead well to form an even mixture.
    1½ cup chocolate chips
  • Make equal-sized balls with a cookie scoop or an ice cream scoop and drop them onto a prepared baking sheet or a cookie sheet.
  • Leave 2 inches of space in between the cookie dough balls, for best results.
  • Bake for 10-14 minutes.
  • Remove from the oven and let them cool for at least 5 minutes. Transfer to a wire rack and let them cool completely.
  • That's the remade version of the classic chocolate chip cookie recipe! Delicious cookies are ready! I hope you find this easy recipe enjoyable and it makes it to your list of favorite cookie recipes!
  • Try it today and let me know how it turns out.

Video

Notes

  • Feel free to use any kind of vegan chocolate chips you prefer. Using dark chocolate chunks is another option.
  • Having your flax meal(egg replacer) ready before preparing cookie dough would help avoid downtime when you prepare the dough.
  • If you don't find vegan butter go with coconut oil.
  • Cookie dough should only be refrigerated for up to 1 day. If it gets hard, let it stand at room temperature until softened.
  • Get creative! Add some nuts, chocolate chips, candies, or any other ingredient of your choice.
  • You can use the cookie dough you have prepared for baking for up to a day. To avoid them from going bad, you could freeze them until you need them.
  • The secret to keeping chocolate chip cookies soft and chewy is to let them cool on a wire rack for 5 minutes after they have finished baking. If you leave them on the baking sheets, they'll continue to cook and harden.

Nutrition

Calories: 60kcal