Make ultra thick, chewy vegan chocolate chip cookies with gooey centers using this easy, one-bowl recipe that requires no chilling time.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:18 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 cup vegan butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegan semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
Whisk in the prepared flax egg, vanilla extract, and applesauce until just combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the vegan chocolate chips by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For extra thick cookies, press the dough balls slightly inward to make them taller.
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a gooey center, slightly underbake the cookies. They will firm up as they cool.
If your vegan butter is too soft, chill the dough for 15 minutes before scooping, although chilling is generally not required for this recipe.
Use high-quality vegan chocolate chips for the best flavor.