Vegan McDonald’s Copycat Chocolate Chip Cookies
These Vegan McDonald’s Copycat Chocolate Chip Cookies are soft, chewy, and filled with dairy-free chocolate chips in every bite. They’re made with melted plant based butter and applesauce, so you can make a batch without any dairy or eggs.
How to Make Vegan McDonald’s Copycat Chocolate Chip Cookies
Ingredients You’ll Need
Chocolate Chip Cookies
- ½ cup salted plant based butter, melted
- ½ cup cane sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened applesauce
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet vegan chocolate chips
Step-by-Step Guide
1. Preheat the Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Beat the Butter and Sugars
Add the melted plant based butter, cane sugar, and brown sugar to a large mixing bowl. Beat together for about 2 minutes, until fluffy and well combined.
3. Add the Vanilla and Applesauce
Add the vanilla extract and unsweetened applesauce. Beat for another 10 seconds, just until combined.
4. Add the Dry Ingredients
Add the all-purpose flour, baking soda, and salt. Mix until the dough is almost combined. You should still be able to see a few small traces of flour.
5. Fold in the Chocolate Chips
Add the vegan chocolate chips and gently fold them into the cookie dough until everything comes together. Do not overmix.
6. Scoop the Dough
Using a cookie scoop, scoop evenly sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake
Bake at 350°F for 9–11 minutes, or until the edges are set. The centers should still look soft when you take the cookies out of the oven.
8. Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Important Recipe Notes
- Melt the plant based butter before mixing it with the sugars.
- Use unsweetened applesauce so you aren’t adding extra sugar to the cookie dough.
- Don’t completely mix in the flour before adding the chocolate chips. Stop while you can still see a few small flour traces, then finish mixing as you fold in the chocolate chips.
- Be careful not to overmix the dough once the flour has been added.
- For softer cookies, check them at the 9-minute mark. The centers will continue setting as the cookies cool.
- Let the cookies sit on the baking sheet for a few minutes before moving them.
Vegan McDonald’s Copycat Chocolate Chip Cookies
Ingredients
- ½ cup salted plant based butter melted
- ½ cup cane sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened applesauce
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet vegan chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add the melted plant based butter, cane sugar, and brown sugar to a large mixing bowl. Beat for about 2 minutes, until fluffy and well combined.
- Add the vanilla extract and unsweetened applesauce. Beat for another 10 seconds.
- Add the flour, baking soda, and salt. Mix until almost combined, leaving a few small traces of flour.
- Add the vegan chocolate chips and gently fold everything together just until combined. Do not overmix.
- Scoop evenly sized portions of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake at 350°F for 9–11 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Don’t overmix the cookie dough after adding the flour.
- Add the chocolate chips while a few traces of flour are still visible, then fold everything together.
- Check the cookies at 9 minutes if you prefer a softer center.
- Allow the cookies to finish setting on the baking sheet before moving them.
