Brighten someone’s day with a batch of fresh, vegan Soft-Batch Chocolate Chip Cookies. They’re rich, tender, and dangerously easy to enjoy — be sure to keep a few for yourself before sharing!

Recipe reprinted from The Simply Vegan Cookbook by Dustin Harder. Dustin, creator and host of The Vegan Roadie, focuses on approachable vegan recipes that anyone can make. The book offers sections like Vegan Made Easy, Simple Sweets, and Kitchen Staples, with helpful variations for many recipes — including these cookies.

Yield: 32 cookies

Soft-Batch Chocolate Chip Cookies

“I should never under any circumstances be left alone with unbaked chocolate-chip-cookie dough. I just can’t resist it. I do hope some of this recipe makes it into your oven, so you can enjoy the soft, chewy goodness of these cookies. The result is worth resisting the raw-cookie-dough temptation.” — Recipe reprinted with permission of Dustin Harder and Rockridge Press (Copyright 2017).

Prep Time
10 minutes

Cook Time
20 minutes

Cooling time
10 minutes

Total Time
40 minutes

Ingredients

2 1/2 cups all-purpose flour
1 cup dark-brown sugar
1/2 cup cane sugar
2 tablespoons corn starch
1 teaspoon baking soda
1 teaspoon salt, plus more for sprinkling
1 cup canola oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/2 cups vegan chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, dark-brown sugar, cane sugar, cornstarch, baking soda, and salt until evenly combined.
Add the canola oil, applesauce, and vanilla. Mix until a thick dough forms, then fold in the chocolate chips so they are distributed throughout the dough.
Scoop 1 heaping tablespoon of dough per cookie and roll into balls. Place them at least 2 inches apart on the prepared baking sheets and lightly sprinkle the tops with a bit of salt.
Bake 10 to 12 minutes, until the cookies have spread a little and the centers look set, with the edges just beginning to brown. Allow the cookies to cool on a wire rack for at least 10 minutes so they firm up before serving.

Notes

Variations:

Trail-Mix Cookies: Use only 1/2 cup chocolate chips. Add 1/2 cup dried cranberries and 1/2 cup chopped pecans or walnuts when folding in the chips.
Peanut Butter Chocolate Chip Cookies: Reduce flour to 1 1/2 cups and add 1 cup creamy peanut butter with the wet ingredients.

Tip: Let the cookies cool for at least 10 minutes before digging in — they set nicely and become easier to handle, though the temptation to eat one warm is understandable.

Nutrition Information:

Yield:

Serving Size:

1 cookie

Amount Per Serving:
Calories: 173
Total Fat: 9g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 0mg
Sodium: 108mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 14g
Protein: 1g

Nutrition information is an estimate and may vary depending on ingredients and brands used.

My notes: I swapped pumpkin puree for applesauce in my batch because that’s what I had on hand — it worked well. I do not recommend substituting coconut oil; it didn’t produce the intended texture in my first attempt.

This post includes affiliate links. The cookbook was provided by the publisher for recipe feature and was not paid for by the author.