Soft & Chewy Chocolate Chip Cookies

When beginning my journey to sharing easy vegan swaps this was the first recipe I worked on. Yum! I mean, who doesn’t love chocolate chip cookies? These vegan chocolate chip cookies are a staple in our household! Whenever we’re feeling a sweet tooth coming on or need to whip up a treat to take to a gathering, we make these delicious soft and chewy cookies!

First, start by prepping your vegan egg replacement. Many recipes use ground flaxseed, or some may use a store bought vegan egg replacer, both of which are completely fine but I prefer to use ground chia seeds. Simply place a scoop of chia seeds, I usually do ¼ cup in a high speed blender and blend until the seeds turn to a powder. Place 1 Tbsp of ground chia in a small cup or bowl and mix with 3 Tbsp of water. Set the mixture aside until you’re ready to add to your flour mixture.

Next, in a large bowl add the softened vegan butter and brown sugar, mix with an electric mixer until it is creamy. For this step you can use either a hand mixer or a stand mixer. I like to use a hand mixer because I find it easier to get every section fluffed up. If you forgot to take the butter out of the fridge to adjust to room temperature, like I usually do, you can throw it in the microwave for 10 seconds so that it is warmed but not melted. 

After mixing the butter and brown sugar, add the vanilla and chia egg and continue to mix using the electric mixer.Add the flour into the bowl, usually I find it is easier to mix if I just add some flour at a time so I like to do half the flour and mix it a little bit then add the rest of the flour along with cornstarch, baking soda and salt.

Once the mixture is combined you can add the chocolate chips with the mixture or by hand, which is what I prefer to do! I find that adding them by hand helps mix them in better and more evenly. 

Using a tablespoon, scoop out the dough and place it on the cookie sheet evenly spaced. The cookies will flatten as they cook.

Finally, bake them in your preheated oven at 350 degrees Fahrenheit for approximately 10 minutes. The cookies will come out gooey and look a bit undercooked but trust me, they will be amazing! Let them cool on the pan before transferring to a plate and they will harden up the perfect amount! Enjoy!

Store Cookies in an airtight container on the counter for up to 3 days.


  • 1 Tbsp ground chia seed
  • 3 Tbsp water
  • 1/2 cup vegan butter, softened
  • 1 1/4 cups brown sugar
  • 1 1/2 cups flour
  • 2 tsp vanilla extract
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup non-dairy chocolate chips


  1. Preheat oven to 350 degrees F and Line two cookie sheets with parchment paper.
  2. Mix ground chia seed and water and set aside.
  3. In a large bowl, with an electric mixer, beat the softened butter until creamy. Add brown sugar and beat for about 2 minutes or until fluffy.
  4. Mix in the the vanilla and chia egg.
  5. Add half the flour and mix.
  6. Add the rest of the flour and sprinkle cornstarch, baking soda and salt on top. Mix until combined.
  7. Next, add in chocolate chips. (I prefer to do this by hand)
  8. Roll dough into 2 inch balls and place on cookie sheet.
  9. Bake for 10 minutes. Cookies will seem undercooked, but will harden as they adjust to room temperature. Enjoy!

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