There’s nothing quite like the comforting aroma of freshly baked cookies wafting through the house, inviting you to indulge in a little treat. I discovered a delightful twist on a classic with these Vegan Salted Chocolate Chip Cookies, and I’ve been hooked ever since. They boast a chewy texture that rivals the traditional version, paired perfectly with rich, dairy-free chocolate chips and a sprinkle of flaky sea salt that just elevates each bite.
Whether you’re a seasoned chef looking to expand your vegan repertoire or simply someone tired of bland fast food, this recipe is for you. It’s quick to whip up, using minimal ingredients you probably have on hand, yet delivers a flavor and texture that will leave everyone asking for seconds. So, roll up your sleeves, and let’s create a batch of cookies that will not only satisfy your sweet tooth but also warm your heart.
Why Choose Vegan Salted Chocolate Chip Cookies?
Vegan Salted Chocolate Chip Cookies are a game changer in the dessert world!
Simple to Make: Just a few ingredients and straightforward steps make baking a breeze.
Irresistibly Chewy: Achieve that perfect chewy texture that everyone loves; you won’t believe they’re vegan!
Gourmet Appeal: A sprinkle of flaky sea salt elevates this classic treat, offering a sophisticated touch.
Crowd Favorite: Perfect for gatherings or a family treat, these cookies cater to all dietary needs.
Versatile for You: Customize with nuts or dried fruits to create your own unique flavors.
For more delightful vegan options, check out our vegan dessert recipes!
Vegan Salted Chocolate Chip Cookies Ingredients
For the Dough
• King Arthur Unbleached All-Purpose Flour – Provides structure and base for the cookie; substitute with gluten-free flour blend for a gluten-free version.
• Baking Powder – Helps your cookies rise to achieve a delightful texture.
• Baking Soda – Works to leaven and brown your cookies perfectly.
• Table Salt – Enhances flavor and balances the sweetness of the cookies.
• Vegan Chocolate Chips – Offers a rich chocolate flavor without any dairy; for a heavier taste, consider using dark chocolate chips.
• Granulated Sugar – Sweetens the cookies and contributes to their tender chewiness.
• Light or Dark Brown Sugar – Adds moisture and a hint of caramel flavor thanks to its molasses content.
• Vegetable Oil – Provides necessary fat for moisture; melted coconut oil makes a flavorful substitute.
• Water – Binds all the ingredients together while boosting moisture.
• Flaky Sea Salt – A finishing touch that beautifully complements the sweetness of these vegan salted chocolate chip cookies.
Indulging in these cookies will satisfy your cravings while keeping things light and dairy-free!
How to Make Vegan Salted Chocolate Chip Cookies
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Prepare the Dough: In a large bowl, whisk together king Arthur unbleached all-purpose flour, baking powder, baking soda, and table salt until well combined. Add the vegan chocolate chips and toss to coat them evenly.
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Combine Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, and water until smooth and creamy. This mixture will add moisture and sweetness to your cookies.
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Mix Ingredients: Gently fold the dry mixture into the wet mixture and stir until everything is just combined. Make sure no flour remains visible, but be careful not to overmix!
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Chill Dough: Cover your dough with plastic wrap and refrigerate for at least 12 hours. This step elevates the flavors and improves the texture, so don’t skip it!
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Preheat & Prepare Baking Tray: Once chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
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Shape Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, ensuring 2 inches of space between each cookie for spreading.
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Freeze before Baking: For best results, place the cookie dough mounds in the freezer for 10 minutes. This helps the cookies maintain their shape while baking.
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Bake: Just before baking, sprinkle each cookie with a bit of flaky sea salt. Bake in the preheated oven for 12-13 minutes or until the edges are golden brown but the centers still look slightly underbaked.
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Cool: Allow your vegan salted chocolate chip cookies to cool completely on the baking sheets before transferring them to a wire rack for further cooling. Enjoy every chewy bite!
Optional: Enjoy them warm with a glass of almond milk for a perfect pairing!
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Salted Chocolate Chip Cookies?
Pair your scrumptious cookies with delightful additions to create a memorable dessert experience!
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Almond Milk: The creamy nutty flavor of almond milk perfectly complements the richness of the cookies, making it a delightful pairing.
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Coconut Ice Cream: Vegan coconut ice cream adds a refreshing contrast to the warm cookies, enhancing the overall indulgence. Imagine the smooth, creamy texture as it melts into each bite!
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Fresh Berries: The tartness of fresh strawberries or raspberries cuts through the sweetness, offering a vibrant burst of freshness.
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Nut Butter Dip: A side of almond or peanut butter for dipping adds a nutty twist that pairs beautifully with the rich chocolate flavor.
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Espresso or Coffee: The boldness of a freshly brewed cup can intensify the chocolate flavors of the cookies, creating the perfect after-dinner treat.
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Chocolate Sauce Drizzle: Elevate your dessert by drizzling warm vegan chocolate sauce over the cookies for an extra touch of decadence.
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Vegan Whipped Cream: A dollop of unsweetened coconut whipped cream on top adds a light and fluffy contrast that enhances every bite.
Crafting the perfect dessert spread has never been easier, and these suggestions will leave your taste buds dancing with joy!
Vegan Salted Chocolate Chip Cookies Variations
Feel free to let your creativity shine with these delicious variations!
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Nuts Galore: Substitute half of the chocolate chips with your favorite chopped nuts for a crunchy texture and delightful flavor contrast.
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Gluten-Free Delight: Swap in a gluten-free flour blend in place of all-purpose flour for a deliciously chewy gluten-free cookie.
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Coconut Flour Twist: Use coconut flour instead of traditional flour for a tropical touch, but reduce the amount to one-third as it’s highly absorbent.
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Minty Freshness: Add a few drops of peppermint extract to the dough for a refreshing mint chocolate experience, perfect for the holidays.
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Nut Butter Lucky Charm: Mix in a tablespoon of almond butter or peanut butter into the wet ingredients for an extra rich and nutty flavor.
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Spicy Kick: A dash of cayenne pepper or cinnamon in the dough can elevate the flavor profile if you enjoy a bit of a kick!
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Fruity Addition: Toss in dried cranberries or cherries for a hint of tartness paired with the chocolate that will surprise your taste buds.
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Extra Vanilla: Boost the flavor by adding an extra teaspoon of vanilla extract to the wet ingredients for deeper notes of sweetness.
Storage Tips for Vegan Salted Chocolate Chip Cookies
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Room Temperature: Store your cookies in an airtight container at room temperature for up to 1 week for the best texture and taste.
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Fridge: If you live in a warm climate, keep the cookies in the fridge for additional freshness, but they may lose a bit of chewiness.
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Freezer: For longer storage, freeze vegan salted chocolate chip cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
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Reheating: To enjoy warm cookies, reheat them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
Make Ahead Options
These Vegan Salted Chocolate Chip Cookies are a fantastic choice for meal prep, making your busy week easier! You can prepare the cookie dough up to 24 hours in advance; simply cover it with plastic wrap and refrigerate to enhance flavor and texture. If you want to prep even further ahead, you can scoop the dough onto baking sheets, freeze the mounds for 10 minutes, and then transfer them to a freezer bag, storing them for up to 3 months. When ready to bake, preheat your oven, sprinkle with flaky sea salt, and bake straight from frozen for a delightful, freshly baked treat that’s just as delicious!
Expert Tips for Vegan Salted Chocolate Chip Cookies
- Chill Time is Key: Don’t rush the chilling process; resting the dough for at least 12 hours intensifies flavors and improves texture.
- Avoid Overmixing: When combining wet and dry ingredients, mix gently until just combined to ensure tender cookies without toughness.
- Perfect Baking Time: Keep an eye on the cookies as they bake; they should be golden on the edges and slightly soft in the center for optimal chewiness.
- Flaky Salt Advantage: A sprinkle of flaky sea salt just before baking enhances the sweetness and adds a gourmet feel to your vegan salted chocolate chip cookies.
- Storage Solutions: Store cookies in an airtight container to maintain freshness, and try freezing for longer-lasting indulgence!
Vegan Salted Chocolate Chip Cookies Recipe FAQs
How do I choose ripe ingredients for the cookies?
Absolutely! When selecting your ingredients, especially the vegan chocolate chips, opt for high-quality brands that list cocoa mass or cocoa liquor as their first ingredient. This ensures a rich chocolate flavor that melts beautifully in your cookies.
What is the best way to store leftover cookies?
For the best flavor and texture, store your Vegan Salted Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. If you live in a warmer climate, consider refrigerating them to maintain freshness, though they may lose a bit of chewiness.
Can I freeze Vegan Salted Chocolate Chip Cookies?
Very! To freeze your cookies, allow them to cool completely after baking. Then, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe container, where they can be stored for up to 3 months. When you’re ready to indulge, reheat them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
What if my cookies spread too much while baking?
If your cookies spread too much, it could be due to the dough being too warm or not enough flour. To fix this, refrigerate the dough for an additional 30 minutes before baking. This will help the cookies hold their shape better. Also, make sure you’re measuring your flour accurately, as too little flour can lead to excessive spreading.
Are these cookies safe for people with allergies?
While Vegan Salted Chocolate Chip Cookies are dairy-free, always check for cross-contamination if you have allergies. Be cautious with chocolate chips, as some may contain traces of milk. If baking for others, consider using allergen-free chocolate chips and double-check your ingredient brands.
Can I customize the recipe for different dietary needs?
Absolutely! You can easily customize these cookies for specific dietary needs. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you’re avoiding refined sugars, try using coconut sugar or a similar natural sweetener. Additionally, feel free to add in dried fruits or nuts to cater to taste preferences and create unique flavors.
Vegan Salted Chocolate Chip Cookies that Will Wow Your Tastebuds
Ingredients
Equipment
Method
- Prepare the Dough: In a large bowl, whisk togetherking Arthur unbleached all-purpose flour, baking powder, baking soda, and table salt until well combined. Add the vegan chocolate chips and toss to coat them evenly.
- Combine Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, and water until smooth and creamy.
- Mix Ingredients: Gently fold the dry mixture into the wet mixture and stir until everything is just combined.
- Chill Dough: Cover your dough with plastic wrap and refrigerate for at least 12 hours.
- Preheat & Prepare Baking Tray: Once chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Shape Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, ensuring 2 inches of space between each cookie.
- Freeze before Baking: Place the cookie dough mounds in the freezer for 10 minutes.
- Bake: Sprinkle each cookie with a bit of flaky sea salt and bake for 12-13 minutes or until golden brown edges and slightly underbaked centers.
- Cool: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.