Get ready to bake the ultimate batch of Melt-in-Your-Mouth Vegan Chocolate Chip Cookies with Sea Salt! These cookies are soft, chewy, and loaded with gooey chocolate chips, with just a hint of flaky sea salt to elevate every bite. They’re perfect for everything from family gatherings to late-night treats.
Best of all, this recipe is simple to follow and uses everyday pantry ingredients, so you can whip up these cookies whenever the craving strikes.
Why You’ll Love This Recipe
- Incredibly Soft and Chewy: The perfect texture in every bite.
- Rich Chocolate Flavor: Packed with melty chocolate chips for ultimate indulgence.
- Flaky Sea Salt Finish: Adds a subtle contrast that enhances the sweetness.
- Dairy-Free and Egg-Free: Completely vegan, but loved by everyone.
Ingredients
For the Cookies:
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup cane sugar
- 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
For Garnish:
- Flaky sea salt (optional, for sprinkling)
Ingredient Breakdown
Vegan Butter
Provides richness and helps create the soft, tender texture that makes these cookies melt in your mouth.
Brown Sugar
Adds moisture and chewiness, while also giving the cookies a subtle caramel flavor.
Vegan Chocolate Chips
The star of the show! Use semi-sweet or dark chocolate chips for the perfect balance of sweetness.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Wet Ingredients
- In a large mixing bowl, beat the softened vegan butter, brown sugar, and cane sugar together until light and fluffy.
- Add the plant-based milk and vanilla extract, mixing until well combined.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 4: Add the Chocolate Chips
- Fold in the vegan chocolate chips, ensuring they’re evenly distributed throughout the dough.
Step 5: Scoop and Bake
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle each dough ball with a pinch of flaky sea salt (if using).
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly underbaked.
Step 6: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm for melty chocolate goodness or store in an airtight container for later.
Picture Gallery
Tips and Variations
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Add Nuts: Stir in chopped walnuts, pecans, or almonds for extra crunch.
- Mix It Up: Use dark chocolate chunks, white chocolate chips, or a mix of both for variety.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutritional Information (Per Cookie – 1 of 12)
- Calories: 160
- Protein: 2g
- Carbohydrates: 22g
- Fat: 7g
- Fiber: 1g
- Sugar: 12g
- Iron: 10% of the daily value
These cookies are a deliciously indulgent treat, perfect for sharing or savoring solo.
Conclusion
These Melt-in-Your-Mouth Vegan Chocolate Chip Cookies with Sea Salt are everything you love about classic cookies but made entirely plant-based. With their rich, chewy texture, gooey chocolate, and the perfect sprinkle of sea salt, they’re bound to become your new favorite dessert.
Ready to bake? Let us know how your cookies turn out in the comments below! Don’t forget to share your creations on social media and tag us—because no one can resist a perfect chocolate chip cookie.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. Thaw slightly before baking.
2. What’s the best way to soften vegan butter?
Leave the butter at room temperature for about 30 minutes, or microwave for 10-15 seconds (not melted).
3. Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind it may affect the texture and sweetness of the cookies.
4. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes or ensure your butter isn’t too soft before mixing.
5. Can I use coconut oil instead of vegan butter?
Yes, but the texture may be slightly different. Use solid coconut oil for best results.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.