The Best Vegan Chocolate Chip Cookies

My laptop is down, so I’m posting from my phone because you need this cookie recipe. It’s a cookie recipe my from my sister Holly (she makes the best cookies!) I’ve been veganizing it for several years now, but yesterday I had a breakthrough discovery.image

If you’ve been hiding under a rock you may not know that “magic chickpea brine” has taken the vegan world by storm. People are making meringues, pavlovas, macarons, marshmallow fluffvegan lucky charms marshmallows, sponge cake and even angel food cake with the stuff. I was curious about what else the liquid from a can of chickpeas might do and wondered if it might make a successful egg replacer. I hope you’ll you’ll be pleased to know it successfully replaces egg in a traditional cookie recipe. In fact, it’s the best egg replacer I’ve ever used! it binds, it leavens and it provides that chewiness that I’ve missed in vegan cookies.

Previously I always used ground flax or cornstarch. A neighbor of mine is allergic to flax and cornstarch seems to make a drier more crumbly cookie. I’ve probably tried every egg replacer you can think of and this idea has performed the very best of all. You simply use 3 tablespoons of chickpea brine per egg you need to replace. I’m going to venture out on a limb and say this will easily work for cakes or any other baked good that doesn’t use more than a couple of eggs. These are literally perfect!

Recipe for The Best Vegan Chocolate Chip Cookies (adapted and veganized from my sister’s recipe)

  • 1/2 cup vegan butter at room temperature (earth balance buttery sticks or homemade: Bryanna Clark Grogan, Miyoko Schinner and veganbaking.com have good recipes for homemade vegan butter)
  • 1/2 cup packed organic brown sugar
  • 1/4 cup organic unrefined granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons chickpea brine (from a can of chickpeas, or the liquid from any other can of white beans)
  • 1 cup plus 2 tablespoons organic all purpose unbleached flour (or whole wheat pastry flour, for GF use all purpose flour GF flour plus 1 teaspoon xanthan gum)
  • 1 to 1 1/2 cups vegan chocolate chips (I like 1 1/2 cups)

Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.

Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.

Spoon rounded tablespoons onto a baking sheet, I use this medium sized cookie scoop. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.

Notes and troubleshooting: you can also use the liquid from home cooked chickpeas or any other white bean. The key is having a viscous liquid. Think raw egg consistency.

When measuring flour, I use the scoop and level method. Spooning flour into a cup spoon by spoon and then leveling it will make cookies that are too thin and flat.

Be sure to use proper vegan butter and not buttery spread or coconut oil as a substitute. Vegan butter spread has a higher water content and coconut oil needs modifications to work in this recipe.

136 comments

  1. I just pulled the batch out of the oven and VALIANTLY refrained myself as they cooled – slightly!! – and the are great! Thank you! Will be trying this method in other recipes.

    1. I used peanut butter- it seems to have worked okay but its a bit overpowering. Mashed banana is more of a binder, so I think you would be better off using orange juice or almond milk idk

  2. Hi! I was wondering if you could tell me where you live, specifically what altitude. I am not a vegan, but my son is allergic to eggs, so I am always on the look out for egg replacers. I joined the aquafaba Facebook page as well. Thanks for your help.

  3. I’m sooooooo incredibly intrigued of using aquafaba as an egg replacer and I think these chocolate chip cookies will be the best test batch for trying it out!! Thanks for the recipe =)

  4. Wow. Just… wow. I have been searching for a cookie recipe that’s crispy on the edges, chewy near the edges and soft and cakey in the middle for YEARS. Even when I wasn’t vegan and used eggs I never found the perfect recipe. They remind me of my childhood when I would go out for a cookie with my mum as a treat. Thank you. Thank you SO MUCH!

  5. Deeee-licious! I found this recipe on Mary’s Test Kitchen (YouTube). Did you use a dark or light metal cookie sheet to bake yours. Mine seem to have spread a lot more, but the thin cookies were wonderful chewy. They were also darker. I did use coconut sugar instead of brown. I didn’t think that would affect them.

  6. I wanted to leave a comment in case someone finds themselves in the same situation I was in today. I had all of the ingredients except for the vegan butter and did not want to make a trip to the store. What I did have was coconut oil and Smart Balance Light vegan margarine. Knowing that baking is just delicious chemistry I hatched a plan. Earth Balance vegan butter sticks are 11g of fat per TB, so 88g of fat for the 1/2 cup in this recipe. By mixing 5 TB coconut oil with 3 TB Smart Balance Light I was able to get 85g of fat in a 1/2 cup. Pretty darn close and the result was the best chocolate chip cookies I’ve ever made! Thank you so much for sharing this wonderful recipe and I hope my little experiment proves helpful to others in the future.🙂

  7. I have made these a few times in the past few weeks and I swear they just get better every time! There’s always a few less cookies than there should be because the dough is so great! Incredible cookies and everyone who has tried them adores them.

  8. These are seriously the best chocolate chips cookies ever ! Hands down. My non vegan husband loves them. Thank you thank you for the recipe 🍪🍪😋

  9. Just made the gluten-free version and they’ve turned out well, but they don’t look quite like the ones in the picture – they’re cakey in the middle and crunchy at the edges. How can I make them chewy all the way through like the ones in the picture?

  10. These are the best vegan gf cookies I have ever had. Making my fourth batch today🙂 everything you want in a cookie!!!! You should make a sugar cookie recipe!

  11. Pingback: Vegan S’mores
  12. Actually the best cookies I have ever made.. vegan or nonvegan! These are delicious! You must make them! I use bobs red mill 1to1 gf flour but I bet itd taste great with regular flour too! So good! I also use 3/4 cup coconut sugar instead of cane and they taste great. It’s a no fail recipe which I love! And yes! Aquafaba is incredible for baking with!

  13. These are by far the best vegan cookies I’ve ever made. They were absolutely perfect – crunchy, chewy, delicious, and stunning. I took a tip from another reviewer who used half coconut oil and half vegan buttery spread – worked great for me too! They needed about 14 minutes in my oven. Thanks so much!!!!

  14. I just pulled the first set of beautiful cookies. I don’t want to bake all of the dough. Have you frozen the dough before?

    By the way, I used a food processor in lieu of an electric mixer. The dough came out creamy and even!

  15. We are so happy to have found this recipe! Our little one has multiple food allergies and we’ve been struggling to find her declisous treats! This hit he mark! Please know you helped us so much!!! ❤️❤️❤️❤️

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