The magic of these vegan chocolate chip cookies lies in their texture—perfectly crisp on the edges and soft and gooey in the center. Each bite delivers pools of melted dark chocolate, enhanced by a touch of flaky sea salt that elevates the flavor complexity.
This recipe uses a few key ingredients that might surprise you—tahini for a subtle nutty richness, molasses for deep flavor, and vegan butter for that traditional cookie essence—all without eggs or dairy. It’s a dessert that checks every box: rich, balanced, satisfying, and completely plant-based. You won’t believe they’re vegan until you try them!
Full Recipe:
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1/2 cup (100g) dark brown sugar, packed
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1/2 cup (100g) granulated sugar
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1/2 cup (105g) vegan butter, melted
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1 tbsp molasses
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1/4 cup (60g) tahini or natural almond butter (only almonds)
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1/4 cup (60ml) water
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2 tsp vanilla extract
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1 3/4 cup (225g) all-purpose flour
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3/4 tsp baking soda
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1/2 tsp baking powder
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3/4 tsp salt
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3/4 cup (120g) vegan semisweet chocolate chips
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3/4 cup (120g) vegan dark chocolate chips
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Flaky sea salt for topping
Directions:
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
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In a large mixing bowl, whisk dark brown sugar, granulated sugar, melted butter, molasses, and tahini for 1–2 minutes until thick and slightly clumpy.
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Add water and vanilla extract; whisk to combine.
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Add dry ingredients to the wet mixture and fold in with a rubber spatula.
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Just before fully mixed, add in the chocolate chips and fold until fully combined.
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Chill the dough uncovered in the refrigerator for 30 minutes.
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop dough using a 2 oz cookie scoop or 1/4 cup. Bake 3–4 cookies per sheet as they spread.
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Bake for 11–14 minutes or until edges are golden and centers slightly underdone.
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Let cool on the baking sheet for 3 minutes before transferring to a cooling rack. Sprinkle with flaky sea salt.
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Store in an airtight container at room temperature for up to 5 days. Microwave for 5 seconds to enjoy warm!
Prep Time: 20 minutes | Chilling Time: 30 minutes | Cook Time: 12 minutes | Total Time: 1 hour 2 minutes
Kcal: 260 kcal (approx.) | Servings: 12 cookies
Why Vegan Chocolate Chip Cookies Are Worth the Hype
Vegan chocolate chip cookies have come a long way from their humble beginnings. Once thought to be a flavor-compromised version of the classic cookie, today’s vegan recipes are rich, chewy, and bursting with chocolate in every bite. This particular recipe stands out for its indulgent texture, sophisticated flavor, and clever use of ingredients that mimic the richness of traditional cookies—without a single drop of dairy or egg.
The key to its success lies not just in being “vegan,” but in how well it replicates the experience of eating a classic homemade chocolate chip cookie. Whether you’re fully plant-based or just experimenting with dairy-free baking, these cookies are bound to become a staple in your recipe rotation.
The Secret to the Perfect Texture
One of the biggest challenges in vegan baking is achieving the perfect texture—chewy in the middle, slightly crispy around the edges, and soft enough to bite into without crumbling. This recipe delivers exactly that.
What makes the texture so spot-on? A thoughtful balance of moisture, fat, and binding agents. Traditional cookies rely on eggs and butter for structure and flavor, but this recipe substitutes those with a combination of tahini, vegan butter, and a touch of water. Tahini, a paste made from ground sesame seeds, might seem like an unusual choice at first. However, it functions beautifully as an egg replacer, offering just enough binding power while delivering a mild, nutty note that subtly deepens the cookie’s overall flavor.
In place of dairy butter, high-quality vegan butter sticks are used, giving the cookies a traditional buttery flavor and soft bite. Notably, butter from a tub isn’t ideal here, as the moisture content differs and may affect the cookie’s spread and texture. The result is a rich, dense, and irresistibly gooey cookie that feels just as satisfying—if not more so—than its non-vegan counterpart.
A Depth of Flavor That Surprises
What truly sets these cookies apart is their layered flavor profile. They’re not just “sweet” or “chocolatey”—they offer complexity in every bite. The use of dark brown sugar provides a deep caramelized base, further intensified by a tablespoon of molasses. This combination gives the cookies a more mature, almost toffee-like richness that balances the sweetness without overpowering the chocolate.
The tahini plays an unsung hero here. Unlike peanut butter or almond butter, tahini has a more neutral, slightly earthy flavor. It adds body and creaminess to the dough while subtly enhancing the other ingredients. It’s not so much tasted as it is felt—like a richness you can’t quite place.
Then there’s the chocolate. Not just one type, but two kinds of vegan chocolate chips—semisweet and dark—are folded into the dough. This dual-chocolate approach creates contrast and dimension, with semisweet chips adding sweetness and dark chocolate offering bold intensity. The final flourish? A sprinkle of flaky sea salt after baking. That tiny burst of salt awakens every other flavor and turns a great cookie into a gourmet one.
Technique Matters: Tips for a Foolproof Batch
Even the best ingredients need the right technique. One of the first steps toward baking success is proper flour measurement. As any experienced baker knows, too much flour can ruin a cookie, making it dense and cakey rather than soft and chewy. Spoon flour into your measuring cup rather than scooping directly from the bag, or better yet, use a kitchen scale.
Another tip is to let the dough rest. This recipe calls for a 30-minute chilling period, which gives the flour time to hydrate and helps the flavors meld. It also controls the cookie’s spread, resulting in a thicker center and crisper edges. If you skip the chilling, you risk flat, lifeless cookies that don’t hold their shape.
Lastly, the order of mixing matters. Start by vigorously whisking the sugars, melted butter, molasses, and tahini to create a glossy, cohesive base. This builds the structure needed to hold the dry ingredients. Add the chocolate chips just before the flour is fully mixed in—this ensures even distribution without overworking the dough.
Storage, Reheating, and Freezing Tips
Cookies this good deserve proper care, and storing them right means you can enjoy them for days without sacrificing texture or flavor. Once baked and cooled, store the cookies in an airtight container at room temperature for up to five days. They maintain their chewiness and taste even after a couple of days, but for the best experience, a quick 5-second zap in the microwave brings back that fresh-baked warmth.
You can also freeze the dough for future cookie cravings. After chilling the dough for 30 minutes, scoop individual cookie portions onto a tray, freeze until firm, then transfer to a ziplock bag or airtight container. When you’re ready to bake, allow the dough to thaw for an hour and lower the oven temperature slightly to prevent overbrowning.
Allergy-Friendly and Versatile
These cookies aren’t just vegan—they’re adaptable. While they’re not gluten-free by default, you can easily swap the all-purpose flour for a 1-to-1 gluten-free blend, such as Bob’s Red Mill. If tahini isn’t your thing, natural almond or cashew butter can work, as long as there are no added oils or sugars.
Don’t have molasses on hand? While it’s a crucial part of the flavor profile, pure maple syrup can be used in a pinch—though the cookies may turn out slightly sweeter and less rich.
And of course, the chocolate chips must be dairy-free to keep the recipe fully vegan. Most dark chocolates are naturally vegan, but always double-check the label. Brands like Enjoy Life and Trader Joe’s offer solid options for vegan bakers.
Perfect for All Occasions
These cookies are crowd-pleasers through and through. Serve them at parties, gift them during the holidays, or simply keep a batch on hand for late-night cravings. Their appeal isn’t limited to vegans either—most people who try them have no idea they’re plant-based until you tell them.
The gooey center and rich flavor satisfy both classic cookie lovers and modern plant-based eaters. Plus, they’re elegant enough to plate for a dinner party dessert and simple enough to whip up on a weekday night.
Conclusion: A Cookie That Changes Minds
These vegan chocolate chip cookies are more than a substitute—they’re an upgrade. They respect the tradition of the classic chocolate chip cookie while introducing bold new layers of flavor, texture, and nutrition. Every ingredient serves a purpose, from the dark brown sugar and molasses that deepen the richness to the tahini that adds creaminess without overpowering.
But what makes this recipe so powerful is its ability to surprise and satisfy. People often approach vegan baking with skepticism, expecting compromises in taste or texture. This cookie challenges those assumptions and delivers a result that is not only “good for a vegan cookie”—it’s just plain good, full stop.
So whether you’re a lifelong vegan, a curious baker, or just someone looking for the ultimate chocolate chip cookie, this recipe is one to bookmark. With the right ingredients and a bit of care, you’ll produce a cookie that’s chewy, gooey, crispy-edged, and downright irresistible.
