Recipe by April Viar
Classic, indulgent cookies with a rich chocolatey bite and a modern vegan twist
There is something timeless about a really good chocolate chip cookie, and this vegan version absolutely delivers. Made with Certified Vegan Toll House Allergen Free Semi-Sweet Morsels, these cookies prove that you do not need dairy or eggs to get that chewy center, crisp edge, and rich chocolate flavor everyone loves.
A touch of espresso powder deepens the chocolate, olive oil keeps the texture soft and indulgent, and a sprinkle of flaky sea salt on top brings everything together. These cookies are easy to make, incredibly satisfying, and perfect for sharing. Whether you are baking for a party or just your living room couch, you are going to be very happy you made these.
Why You’ll Love This Recipe
- Soft and Chewy – Perfectly tender centers with lightly crisp edges.
- Rich Chocolate Flavor – Espresso powder enhances every chocolatey bite.
- Easy to Make – Simple ingredients and straightforward steps.
- Crowd-Pleasing – A classic cookie everyone can enjoy.
April’s Chocolate Chip Cookies
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Indulgent Vegan Chocolate Chip Cookies
These indulgent vegan chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor. Made with olive oil, espresso powder, and Certified Vegan allergen-free chocolate morsels, they are easy to bake and impossible to resist.
Ingredients
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1 1/2 cups all-purpose flour
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1 cup bread flour
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1 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon cornstarch
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1 teaspoon espresso powder
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3/4 cup cane sugar
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2/3 cup dark brown sugar
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1/2 cup soy milk
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2/3 cup olive oil
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2 teaspoons vanilla extract
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1 (10 oz) bag Certified Vegan Toll House Allergen Free Semi-Sweet Morsels
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Pinch of flaky sea salt, for topping
Instructions
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Preheat the oven to 375°F. Line two sheet pans with parchment paper and set aside.
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In a large bowl, add all-purpose flour, bread flour, salt, baking powder, baking soda, cornstarch, and espresso powder. Whisk until fully combined and free of lumps.
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In a second large bowl, combine cane sugar, dark brown sugar, soy milk, olive oil, and vanilla. Mix until the sugars are fully incorporated into the liquids.
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Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms.
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Fold in the chocolate morsels until evenly distributed.
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Using a medium ice cream scoop, portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
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Lightly sprinkle each cookie with a pinch of flaky sea salt.
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Bake for 14 minutes. Remove from the oven and let cookies cool on the baking sheet for 10 minutes before serving.
Notes
Chill extra dough if baking in batches to prevent spreading.
Do not overbake. Cookies will continue to set as they cool.
A light sprinkle of flaky sea salt goes a long way.
Store leftovers in an airtight container to keep them soft.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per cookie
- Calories: 155kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
