Vegan Chocolate Chunk Cookies

Vegan substitutes in baking have come a long way. 

Get Back to Human Vegan Chocolate bars

So much so that I’m convinced that when you try these vegan chocolate chunk cookies you’ll have a hard time tasting the difference between this and a regular chocolate chunk cookie. With some simple egg, butter, and chocolate swap outs, these cookies come together in under 30 minutes! 

What I found with these substitutions is that there are a variety of combinations that can get you near similar results. So researching and experimenting is key!

For example:

• I used Mykonos Creamery vegan butter instead you could use coconut oil,  olive oil, or even avocado oil to replace the fat. You might have to cut the amount used in half. Similar to what I had to do for my olive oil peanut butter chocolate chunk cookies.

• I used nut butter, but you could use a mashed banana, or applesauce to replace the egg.

You get the idea! 

I wanted to challenge myself so I worked through three batches of cookies until I got  perfectly brown edges, a nice chewy center, and pools of melted chocolate. 

I know finding vegan substitutes can be difficult for some, but don’t be afraid to play around with the ingredients to test what works for you. 

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Vegan Chocolate Chunk Cookies

Yield: 12

Author: Alicia Maxey

Prep time: 5 MinCook time: 14 MinInactive time: 10 MinTotal time: 29 Min

These vegan chocolate chunk cookies have the most perfectly brown edges, a nice chewy center, and pools of melted chocolate.

Ingredients

• 1 ⅓ cup (160g) all-purpose flour
• ¼ tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• ½ cup (113g) vegan butter, softened to room temperature*
• ¾ cups (150g) light brown sugar
• ¼ cup (74g) nut butter, stirred*
• 2 Tbsp plant based milk*
• 2 tsp vanilla extract
• ½ cup (120g or 4oz.) vegan chocolate, chopped

Instructions

1. Place the oven rack in the middle of the oven. Preheat to 325°F.
2. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl cream together vegan butter and sugar until fluffy.
4. Add in the nut butter, vanilla extract, plant milk, and vanilla extract. Mix until well combined.
5. Fold in dry ingredients until fully combined and there are no flour bits at the bottom of the mixing bowl.
6. Fold in chopped vegan chopped chocolate.
7. Scoop a heaping tablespoon of dough onto a parchment lined baking sheet.
8. Bake for 12-14 minutes rotating halfway through. Edges should appear slightly golden brown.
9. Let cool for 5 minutes on a baking sheet before transferring to a wire rack to completely cool.

Notes

*I used Mykonos Creamery vegan butter

*Nut butters tend to separate with a layer of oil on top. Be sure to stir the nut butter before measuring and adding it into cookie batter.

*You can use any plant based milk. For this recipe I used unsweetened almond milk.

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Cookies can be stored in an airtight container room temperature for up to 4 days.