Vegan Chocolate Chunk Cookies
If you’re after a cookie that’s soft in the middle, a little crisp around the edges, and packed with big pools of melted chocolate, these vegan chocolate chunk cookies are exactly that. They’re simple, bakery-style, and the chilled dough is what gives them that thick, chewy bite that bakes up just right every time.
Ingredients for vegan chocolate chunk cookies
Dairy-free salted butter: This is the base of the dough and gives the cookies richness and a buttery flavor that makes them taste bakery-style.
Light brown sugar: Adds moisture and chewiness while giving the cookies a soft caramel depth.
Granulated sugar: Helps create crisp edges and balances the softness from the brown sugar.
Unsweetened applesauce: Replaces eggs and keeps the cookies soft and tender in the center.
Vanilla extract: Adds warmth and enhances the chocolate flavor.
All-purpose flour: Gives structure while still keeping the cookies soft and chewy.
Baking soda: Helps the cookies spread slightly and creates golden, crisp edges.
Chopped vegan chocolate bar: Melts into large pools of chocolate throughout the cookies for that bakery-style chunkiness.
How to make vegan chocolate chunk cookies
In a large bowl, cream together the dairy-free butter, light brown sugar, and granulated sugar until smooth and slightly fluffy.
Add the applesauce and vanilla extract and mix until fully combined.
Add the flour and baking soda and mix until just combined. The dough will be thick.
Fold in the chopped vegan chocolate bar until evenly distributed throughout the dough.
Cover the dough and refrigerate for at least 1 hour to help the cookies hold their shape and develop flavor.
How to bake the cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop cookie dough into even portions and place onto the baking sheet, leaving enough space for spreading.
- Bake for 12 minutes, or until the edges are golden brown and crisp. The centers may still look slightly underbaked, this is expected and will set as they cool.
- Let cookies cool completely on the baking sheet before removing so they finish setting and stay soft and chewy inside.
Tips for the best cookies
- Chill the dough so the cookies bake thick instead of spreading too thin.
- Use a chopped chocolate bar for bigger, melty chocolate pockets.
- Do not overbake, the cookies will continue setting as they cool.
- Let them cool fully on the pan for the best texture.
How to store cookies
Store in an airtight container at room temperature for up to 4 days.
You can also freeze cookie dough balls and bake straight from frozen, just add 1–2 extra minutes to bake time.
Vegan Chocolate Chunk Cookies
Ingredients
- 1/2 cup dairy-free salted butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 2 tbsp unsweetened applesauce
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 cups chopped vegan chocolate bar
Instructions
- In a large mixing bowl, cream together dairy-free butter, light brown sugar, and granulated sugar until smooth and slightly fluffy.
- Add applesauce and vanilla extract and mix until fully incorporated and glossy.
- Add flour and baking soda and mix just until no dry streaks remain. Do not overmix.
- Fold in chopped chocolate evenly throughout the dough.
- Cover dough and refrigerate for at least 1 hour to allow it to firm up.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough into evenly sized balls and place on baking sheet with space between each cookie.
- Bake for 12 minutes, or until edges are golden and centers still look slightly soft.
- Let cookies cool completely on the baking sheet so they finish setting before moving.