It’s true: This is the best vegan chocolate chip cookies recipe ever! These classic cookies are so easy to make, with only 5 ingredients, 5 minutes of prep, and a quick bake in the oven. They’re deliciously soft-baked and chewy, with those crispy edges we all crave. Guaranteed to be a hit!
Everyone needs a good – no, GREAT – chocolate chip cookie recipe. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. After going vegan, I found that store-bought vegan cookies left me wanting. So, set out to create the best vegan chocolate cookie recipe that hit all the right notes. And I think I succeeded. If you want/need a lesson on “how to eat 12 cookies at once,” THIS is your recipe!
Why You’ll Love This Chocolate Chip Cookies Recipe
- Easy and classic. This chocolate chip cookie recipe is super easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips . As you’ll soon find out, they’re seriously good.
- Chewy and satisfying. These cookies are just like the classic chewy chocolate chip cookies I know and love, complete with crispy edges and soft-baked middles. I tested and tested until I got the texture perfect, and it was 100% worth it!
- 5 ingredients. Yes, 5! When I say these cookies are easy to make, I mean it, right down to a crazy-simple ingredients list.
Notes on Ingredients
There are only 5 ingredients in this vegan chocolate chip cookies recipe. Here’s a quick look at what you’ll need, along with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below the post for specific amounts.
- Peanut Butter – Peanut butter makes a great replacement for flour in vegan and gluten-free cookie recipes. You can easily substitute almond butter or another nut butter, including sesame seed butter. Just ensure it’s a consistency similar to creamy peanut butter (if you’re using natural nut butter, churn it first to thoroughly incorporate the oil, otherwise, your cookies will be greasy).
- Sugar – I use raw brown sugar . I’m sure granulated sugar or regular brown sugar would work the same. This recipe also works well with coconut sugar or a sugar replacement.
- Bananas – If you’re sitting with some overripe bananas, this is the perfect excuse to use them! Bananas act as an egg replacement in these cookies. Make sure to use the ripest bananas for the most moisture and sweetness.
- Baking Soda – Check the dates on the packaging to make sure it’s fresh.
- Chocolate Chips – I use dark chocolate chips, but you can use any kind you’d like. Double-check that the chocolate you’re using is vegan.
- Add-ins – I add a little sea salt, chopped nuts, and vanilla extract to my chocolate chip cookies for texture and flavor. If you’re also adding chopped nuts, I recommend 1/4 cup of chocolate chips and 1/4 cup of chopped nuts so you don’t overload the cookies.
How to Make Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe couldn’t be easier. Follow the steps here and scroll to the recipe card for the printable recipe instructions.
- Make the cookie dough. First, add all of the ingredients to a bowl and stir for a good 3 minutes. Time it so all the ingredients get fully incorporated into the dough.
- Shape the cookies. Next, scoop the cookies onto a lined baking sheet. I like to scoop first and then roll the dough into a ball, like in the video above. I use 2 tablespoons per cookie, but you can make smaller cookies if you prefer. Remember to adjust the bake time, or they’ll be overbaked (see my notes below).
- Bake, let cool, and enjoy. Bake the cookies at 350ºF for 12-13 minutes. Afterward, sprinkle the cookies with sea salt and serve! Enjoy these cookies warm, topped with ice cream and homemade caramel sauce, or dip them into some whipped coffee for the perfect after-dinner treat.
Tips for Success
- Get your cookie dough balls nice and round. This yields a beautifully shaped, perfect chocolate chip cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set without overbaking them.
- Don’t substitute the ingredients. Or if you do, don’t expect the cookies to bake the same way. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- Hit them with some salt when you remove them from the oven. YUM. The contrast is phenomenal. A tiny sprinkle of salt really elevates each bite of these cookies. Be sure to do this right when they come out of the oven, or the salt won’t adhere to the tops of the cookies as well.
- Use your air fryer . If you own an air fryer, use it to make vegan air fryer chocolate chip cookies !
How to Store
- At room temperature. Let the cookies cool completely, and then store them covered on the counter for up to 3 days. Because there isn’t any flour, these vegan cookies actually become softer the next day. So, if you accidentally overbake them, they’ll recover.
- Freeze. To freeze your vegan chocolate chip cookies, flash-freeze them (like you’d freeze bananas ), then transfer the solid cookies to a freezer bag. Thaw the cookies on the counter for an hour or in the fridge for a few hours before serving.
More Vegan Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Tahini Cookies
- Oatmeal Breakfast Cookies
- Peanut Butter Cookies
Ingredients
- 1 cup peanut butter , or any nut butter ( 250 g)
- 1 cup granulated sugar , ( 200 g)
- 2 teaspoons baking soda , ( 12 g)
- 1/4 cup mashed banana , ( 56 g)
- 1/2 cup chocolate chips , ( 120 g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top. Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh !! Try this easy test .
- I use Lily’s Dark Chocolate Chips , use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
It’s true: This is the best vegan chocolate chip cookies recipe ever! These classic cookies are so easy to make, with only 5 ingredients, 5 minutes of prep, and a quick bake in the oven. They’re deliciously soft-baked and chewy, with those crispy edges we all crave. Guaranteed to be a hit!
Everyone needs a good – no, GREAT – chocolate chip cookie recipe. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. After going vegan, I found that store-bought vegan cookies left me wanting. So, set out to create the best vegan chocolate cookie recipe that hit all the right notes. And I think I succeeded. If you want/need a lesson on “how to eat 12 cookies at once,” THIS is your recipe!
Why You’ll Love This Chocolate Chip Cookies Recipe
- Easy and classic. This chocolate chip cookie recipe is super easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips . As you’ll soon find out, they’re seriously good.
- Chewy and satisfying. These cookies are just like the classic chewy chocolate chip cookies I know and love, complete with crispy edges and soft-baked middles. I tested and tested until I got the texture perfect, and it was 100% worth it!
- 5 ingredients. Yes, 5! When I say these cookies are easy to make, I mean it, right down to a crazy-simple ingredients list.
Notes on Ingredients
There are only 5 ingredients in this vegan chocolate chip cookies recipe. Here’s a quick look at what you’ll need, along with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below the post for specific amounts.
- Peanut Butter – Peanut butter makes a great replacement for flour in vegan and gluten-free cookie recipes. You can easily substitute almond butter or another nut butter, including sesame seed butter. Just ensure it’s a consistency similar to creamy peanut butter (if you’re using natural nut butter, churn it first to thoroughly incorporate the oil, otherwise, your cookies will be greasy).
- Sugar – I use raw brown sugar . I’m sure granulated sugar or regular brown sugar would work the same. This recipe also works well with coconut sugar or a sugar replacement.
- Bananas – If you’re sitting with some overripe bananas, this is the perfect excuse to use them! Bananas act as an egg replacement in these cookies. Make sure to use the ripest bananas for the most moisture and sweetness.
- Baking Soda – Check the dates on the packaging to make sure it’s fresh.
- Chocolate Chips – I use dark chocolate chips, but you can use any kind you’d like. Double-check that the chocolate you’re using is vegan.
- Add-ins – I add a little sea salt, chopped nuts, and vanilla extract to my chocolate chip cookies for texture and flavor. If you’re also adding chopped nuts, I recommend 1/4 cup of chocolate chips and 1/4 cup of chopped nuts so you don’t overload the cookies.
How to Make Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe couldn’t be easier. Follow the steps here and scroll to the recipe card for the printable recipe instructions.
- Make the cookie dough. First, add all of the ingredients to a bowl and stir for a good 3 minutes. Time it so all the ingredients get fully incorporated into the dough.
- Shape the cookies. Next, scoop the cookies onto a lined baking sheet. I like to scoop first and then roll the dough into a ball, like in the video above. I use 2 tablespoons per cookie, but you can make smaller cookies if you prefer. Remember to adjust the bake time, or they’ll be overbaked (see my notes below).
- Bake, let cool, and enjoy. Bake the cookies at 350ºF for 12-13 minutes. Afterward, sprinkle the cookies with sea salt and serve! Enjoy these cookies warm, topped with ice cream and homemade caramel sauce, or dip them into some whipped coffee for the perfect after-dinner treat.
Tips for Success
- Get your cookie dough balls nice and round. This yields a beautifully shaped, perfect chocolate chip cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set without overbaking them.
- Don’t substitute the ingredients. Or if you do, don’t expect the cookies to bake the same way. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- Hit them with some salt when you remove them from the oven. YUM. The contrast is phenomenal. A tiny sprinkle of salt really elevates each bite of these cookies. Be sure to do this right when they come out of the oven, or the salt won’t adhere to the tops of the cookies as well.
- Use your air fryer . If you own an air fryer, use it to make vegan air fryer chocolate chip cookies !
How to Store
- At room temperature. Let the cookies cool completely, and then store them covered on the counter for up to 3 days. Because there isn’t any flour, these vegan cookies actually become softer the next day. So, if you accidentally overbake them, they’ll recover.
- Freeze. To freeze your vegan chocolate chip cookies, flash-freeze them (like you’d freeze bananas ), then transfer the solid cookies to a freezer bag. Thaw the cookies on the counter for an hour or in the fridge for a few hours before serving.
More Vegan Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Tahini Cookies
- Oatmeal Breakfast Cookies
- Peanut Butter Cookies
Ingredients
- 1 cup peanut butter , or any nut butter ( 250 g)
- 1 cup granulated sugar , ( 200 g)
- 2 teaspoons baking soda , ( 12 g)
- 1/4 cup mashed banana , ( 56 g)
- 1/2 cup chocolate chips , ( 120 g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top. Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh !! Try this easy test .
- I use Lily’s Dark Chocolate Chips , use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
It’s true: This is the best vegan chocolate chip cookies recipe ever! These classic cookies are so easy to make, with only 5 ingredients, 5 minutes of prep, and a quick bake in the oven. They’re deliciously soft-baked and chewy, with those crispy edges we all crave. Guaranteed to be a hit!
Everyone needs a good – no, GREAT – chocolate chip cookie recipe. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. After going vegan, I found that store-bought vegan cookies left me wanting. So, set out to create the best vegan chocolate cookie recipe that hit all the right notes. And I think I succeeded. If you want/need a lesson on “how to eat 12 cookies at once,” THIS is your recipe!
Why You’ll Love This Chocolate Chip Cookies Recipe
- Easy and classic. This chocolate chip cookie recipe is super easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips . As you’ll soon find out, they’re seriously good.
- Chewy and satisfying. These cookies are just like the classic chewy chocolate chip cookies I know and love, complete with crispy edges and soft-baked middles. I tested and tested until I got the texture perfect, and it was 100% worth it!
- 5 ingredients. Yes, 5! When I say these cookies are easy to make, I mean it, right down to a crazy-simple ingredients list.
Notes on Ingredients
There are only 5 ingredients in this vegan chocolate chip cookies recipe. Here’s a quick look at what you’ll need, along with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below the post for specific amounts.
- Peanut Butter – Peanut butter makes a great replacement for flour in vegan and gluten-free cookie recipes. You can easily substitute almond butter or another nut butter, including sesame seed butter. Just ensure it’s a consistency similar to creamy peanut butter (if you’re using natural nut butter, churn it first to thoroughly incorporate the oil, otherwise, your cookies will be greasy).
- Sugar – I use raw brown sugar . I’m sure granulated sugar or regular brown sugar would work the same. This recipe also works well with coconut sugar or a sugar replacement.
- Bananas – If you’re sitting with some overripe bananas, this is the perfect excuse to use them! Bananas act as an egg replacement in these cookies. Make sure to use the ripest bananas for the most moisture and sweetness.
- Baking Soda – Check the dates on the packaging to make sure it’s fresh.
- Chocolate Chips – I use dark chocolate chips, but you can use any kind you’d like. Double-check that the chocolate you’re using is vegan.
- Add-ins – I add a little sea salt, chopped nuts, and vanilla extract to my chocolate chip cookies for texture and flavor. If you’re also adding chopped nuts, I recommend 1/4 cup of chocolate chips and 1/4 cup of chopped nuts so you don’t overload the cookies.
How to Make Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe couldn’t be easier. Follow the steps here and scroll to the recipe card for the printable recipe instructions.
- Make the cookie dough. First, add all of the ingredients to a bowl and stir for a good 3 minutes. Time it so all the ingredients get fully incorporated into the dough.
- Shape the cookies. Next, scoop the cookies onto a lined baking sheet. I like to scoop first and then roll the dough into a ball, like in the video above. I use 2 tablespoons per cookie, but you can make smaller cookies if you prefer. Remember to adjust the bake time, or they’ll be overbaked (see my notes below).
- Bake, let cool, and enjoy. Bake the cookies at 350ºF for 12-13 minutes. Afterward, sprinkle the cookies with sea salt and serve! Enjoy these cookies warm, topped with ice cream and homemade caramel sauce, or dip them into some whipped coffee for the perfect after-dinner treat.
Tips for Success
- Get your cookie dough balls nice and round. This yields a beautifully shaped, perfect chocolate chip cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set without overbaking them.
- Don’t substitute the ingredients. Or if you do, don’t expect the cookies to bake the same way. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- Hit them with some salt when you remove them from the oven. YUM. The contrast is phenomenal. A tiny sprinkle of salt really elevates each bite of these cookies. Be sure to do this right when they come out of the oven, or the salt won’t adhere to the tops of the cookies as well.
- Use your air fryer . If you own an air fryer, use it to make vegan air fryer chocolate chip cookies !
How to Store
- At room temperature. Let the cookies cool completely, and then store them covered on the counter for up to 3 days. Because there isn’t any flour, these vegan cookies actually become softer the next day. So, if you accidentally overbake them, they’ll recover.
- Freeze. To freeze your vegan chocolate chip cookies, flash-freeze them (like you’d freeze bananas ), then transfer the solid cookies to a freezer bag. Thaw the cookies on the counter for an hour or in the fridge for a few hours before serving.
More Vegan Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Tahini Cookies
- Oatmeal Breakfast Cookies
- Peanut Butter Cookies
Ingredients
- 1 cup peanut butter , or any nut butter ( 250 g)
- 1 cup granulated sugar , ( 200 g)
- 2 teaspoons baking soda , ( 12 g)
- 1/4 cup mashed banana , ( 56 g)
- 1/2 cup chocolate chips , ( 120 g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top. Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh !! Try this easy test .
- I use Lily’s Dark Chocolate Chips , use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
It’s true: This is the best vegan chocolate chip cookies recipe ever! These classic cookies are so easy to make, with only 5 ingredients, 5 minutes of prep, and a quick bake in the oven. They’re deliciously soft-baked and chewy, with those crispy edges we all crave. Guaranteed to be a hit!
Everyone needs a good – no, GREAT – chocolate chip cookie recipe. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. After going vegan, I found that store-bought vegan cookies left me wanting. So, set out to create the best vegan chocolate cookie recipe that hit all the right notes. And I think I succeeded. If you want/need a lesson on “how to eat 12 cookies at once,” THIS is your recipe!
Why You’ll Love This Chocolate Chip Cookies Recipe
- Easy and classic. This chocolate chip cookie recipe is super easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips . As you’ll soon find out, they’re seriously good.
- Chewy and satisfying. These cookies are just like the classic chewy chocolate chip cookies I know and love, complete with crispy edges and soft-baked middles. I tested and tested until I got the texture perfect, and it was 100% worth it!
- 5 ingredients. Yes, 5! When I say these cookies are easy to make, I mean it, right down to a crazy-simple ingredients list.
Notes on Ingredients
There are only 5 ingredients in this vegan chocolate chip cookies recipe. Here’s a quick look at what you’ll need, along with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below the post for specific amounts.
- Peanut Butter – Peanut butter makes a great replacement for flour in vegan and gluten-free cookie recipes. You can easily substitute almond butter or another nut butter, including sesame seed butter. Just ensure it’s a consistency similar to creamy peanut butter (if you’re using natural nut butter, churn it first to thoroughly incorporate the oil, otherwise, your cookies will be greasy).
- Sugar – I use raw brown sugar . I’m sure granulated sugar or regular brown sugar would work the same. This recipe also works well with coconut sugar or a sugar replacement.
- Bananas – If you’re sitting with some overripe bananas, this is the perfect excuse to use them! Bananas act as an egg replacement in these cookies. Make sure to use the ripest bananas for the most moisture and sweetness.
- Baking Soda – Check the dates on the packaging to make sure it’s fresh.
- Chocolate Chips – I use dark chocolate chips, but you can use any kind you’d like. Double-check that the chocolate you’re using is vegan.
- Add-ins – I add a little sea salt, chopped nuts, and vanilla extract to my chocolate chip cookies for texture and flavor. If you’re also adding chopped nuts, I recommend 1/4 cup of chocolate chips and 1/4 cup of chopped nuts so you don’t overload the cookies.
How to Make Vegan Chocolate Chip Cookies
This vegan chocolate chip cookies recipe couldn’t be easier. Follow the steps here and scroll to the recipe card for the printable recipe instructions.
- Make the cookie dough. First, add all of the ingredients to a bowl and stir for a good 3 minutes. Time it so all the ingredients get fully incorporated into the dough.
- Shape the cookies. Next, scoop the cookies onto a lined baking sheet. I like to scoop first and then roll the dough into a ball, like in the video above. I use 2 tablespoons per cookie, but you can make smaller cookies if you prefer. Remember to adjust the bake time, or they’ll be overbaked (see my notes below).
- Bake, let cool, and enjoy. Bake the cookies at 350ºF for 12-13 minutes. Afterward, sprinkle the cookies with sea salt and serve! Enjoy these cookies warm, topped with ice cream and homemade caramel sauce, or dip them into some whipped coffee for the perfect after-dinner treat.
Tips for Success
- Get your cookie dough balls nice and round. This yields a beautifully shaped, perfect chocolate chip cookie.
- Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
- Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set without overbaking them.
- Don’t substitute the ingredients. Or if you do, don’t expect the cookies to bake the same way. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
- Hit them with some salt when you remove them from the oven. YUM. The contrast is phenomenal. A tiny sprinkle of salt really elevates each bite of these cookies. Be sure to do this right when they come out of the oven, or the salt won’t adhere to the tops of the cookies as well.
- Use your air fryer . If you own an air fryer, use it to make vegan air fryer chocolate chip cookies !
How to Store
- At room temperature. Let the cookies cool completely, and then store them covered on the counter for up to 3 days. Because there isn’t any flour, these vegan cookies actually become softer the next day. So, if you accidentally overbake them, they’ll recover.
- Freeze. To freeze your vegan chocolate chip cookies, flash-freeze them (like you’d freeze bananas ), then transfer the solid cookies to a freezer bag. Thaw the cookies on the counter for an hour or in the fridge for a few hours before serving.
More Vegan Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Salted Chocolate Chip Tahini Cookies
- Oatmeal Breakfast Cookies
- Peanut Butter Cookies
Ingredients
- 1 cup peanut butter , or any nut butter ( 250 g)
- 1 cup granulated sugar , ( 200 g)
- 2 teaspoons baking soda , ( 12 g)
- 1/4 cup mashed banana , ( 56 g)
- 1/2 cup chocolate chips , ( 120 g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top. Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh !! Try this easy test .
- I use Lily’s Dark Chocolate Chips , use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
Vegan Chocolate Chip Cookies Recipe
Ingredients
- 1 cup peanut butter or any nut butter ( 250 g)
- 1 cup granulated sugar ( 200 g)
- 2 teaspoons baking soda ( 12 g)
- 1/4 cup mashed banana ( 56 g)
- 1/2 cup chocolate chips ( 120 g)
- optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
- In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
- Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Remove from oven. Sprinkle with some extra sea salt on top. Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Video
Notes
- You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
- Make sure your baking soda is fresh !! Try this easy test .
- I use Lily’s Dark Chocolate Chips , use any you have!
- If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!
Nutrition
Vegan Chocolate Chip Cookies Recipe https://jessicainthekitchen.com/5-ingredient-chocolate-chip-cookies-vegan/ April 8, 2020
This Bang Bang Broccoli is crispy, sweet & spicy and tossed in a creamy spicy mayo sauce! It’s pretty easy to make, and tastes phenomenal! P.S. you can also make it in the air fryer !
I can’t count how many times I’ve made this bang-bang broccoli in the last two months. It’s one of those dishes that’s actually pretty easy to do, takes only 15 minutes to bake, and when it’s done? Tastes PHENOMENAL. I mean, like a “man that was totally worth it” taste.
After trying this at one of our fave Asian restaurants, I was pretty bummed that they couldn’t veganise it, or more, their vegan version meant no sauce. Well, that’s kind of the whole point, right?! So I went about trying to make a vegan version, based loosely on my cauliflower wings , and mostly on my tastebuds. The result is this beauty.
How to Make Bang Bang Broccoli
Making this bang-bang broccoli is as easy as battering it in a tempura-like batter, rolling it in the panko breadcrumbs, and then baking it. The batter has cornstarch which if you choose to fry this, makes it exceptional. But even if you bake it as I do, it’s a solid 10/10. The panko gives it that beautiful crispy texture and is a must. Even if you don’t add the sauce, it tastes divine.
But…the signature bang bang sauce. It’s a mix of sweet of spicy with vegan mayo, maple syrup or agave nectar and a chili paste (such as sambal oelek or sriracha). I personally prefer agave cause it’s cheaper and has a more viscous consistency, so really gives it that sticky feel. It soaks beautifully into the crispy broccoli and there you have it – sweet, spicy and saucy bang bang broccoli.
What to Serve/Eat Bang Bang Broccoli with
This goes so well with so many things.
- Noodles , fried rice , in lettuce wraps or with dumplings ! It’s totally up to you!
- You could even use cauliflower instead
- Batter up other veggies you may have and treat it the same. It’s a great way to use leftovers and tastes amazing!
Enjoy, friends!
Ingredients
Bang Bang Sauce
- 1/2 cup vegan mayonnaise
- 1/4 cup sambal oelek or any other chili paste (including sriracha)
- 2 tablespoons maple syrup or agave nectar
Bang Bang Broccoli
- 1 lb. broccoli , chopped into florets
- 3/4 cup all-purpose flour , gluten-free or regular
- 1 tablespoon sambal oelek or any chili paste
- 1/2 cup cornstarch
- 3/4 cup unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crispy Panko breadcrumbs seasoned with salt pepper, onion powder & garlic powder
Instructions
BANG BANG SAUCE
- Mix all the sauce ingredients together in a bowl. It should be liquid-y. Set aside.
BANG BANG BROCCOLI
- Preheat oven to 450 degrees F/230 degrees C. Line a baking sheet with a silicone baking sheet or greased foil. Using a knife, remove florets from the broccoli (aka cut off the leaves and don’t use the stems).
- In a bowl, mix the flour, chilli paste, cornstarch, nut milk, ACV, sea salt, ground black pepper, garlic powder and onion powder. Stir to combine - the batter should be like a sticky tempura batter. If the batter is too thick, feel free to thin it out with some more milk and vice versa.
- In a separate bowl, place the panko breadcrumbs. Line it up beside the batter bowl. Toss the broccoli in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Then, transfer them to the panko breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each floret enough space.
- Bake for 15 minutes. Please ensure your oven is completely preheated and hot.
- Remove from oven. Toss the battered baked broccoli in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs or a spoon, remove and place back on the baking sheet. Bake for another 1-2 minutes for the sauce to soak into the wings.
- Remove from oven, top with sesame seeds, eat immediately and enjoy!
