Soft Batch Chocolate Chip Cookies
These Soft Batch Chocolate Chip Cookies are everything you want in a cookie—chewy, rich, perfectly sweet, and loaded with melty vegan chocolate chips. Made without butter or eggs, they get their tender texture from applesauce and canola oil, while a hint of cornstarch keeps them soft long after baking.
Whether you’re baking for a crowd or just stocking the cookie jar, this recipe delivers a generous batch (46 cookies!) that’s perfect for sharing, freezing, or snacking any time you crave a classic, nostalgic treat,made plant-based.
Before you get started
Here’s your quick prep checklist:
- Preheat your oven to 350°F
- Line 2 baking sheets with parchment paper
- Measure and mix dry ingredients in one bowl
- Use a stand mixer with paddle attachment or a large mixing bowl and spatula
- Have vegan chocolate chips and Maldon sea salt (optional) ready for topping
- Grab a cookie scoop or tablespoon to portion dough
- Set up a wire rack for cooling
Once you’ve prepped your space, you’ll be ready to bake two rounds of cookie goodness.
What You Need To Make Soft Batch Chocolate Chip Cookies
Exact amounts and full nutrition details are in the recipe card below. Here’s what you’ll need:
- All-purpose flour
- Dark brown sugar
- Organic cane sugar
- Cornstarch
- Baking soda
- Sea salt
- Canola oil
- Unsweetened applesauce
- Vanilla extract
- Vegan chocolate chips
- Flaky Maldon sea salt (optional, for garnish)
These ingredients combine for rich flavor, ideal texture, and a dairy-free, egg-free cookie that everyone will love.
How To Make Soft Batch Chocolate Chip Cookies
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl or stand mixer fitted with a paddle attachment, whisk together the flour, brown sugar, cane sugar, cornstarch, baking soda, and salt until well combined.
Add the canola oil, applesauce, and vanilla extract. Mix until a thick dough forms. It will be soft and a bit sticky, perfect for soft-baked cookies.
Fold in the vegan chocolate chips until evenly distributed.
Using a heaping tablespoon or cookie scoop, form dough balls and place them on the prepared baking sheets, spacing them 2 inches apart. Sprinkle with flaky Maldon salt, if using.
Bake each batch for 10 to 12 minutes, until the cookies have spread slightly and the edges are just beginning to brown while the centers look set.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for at least 10 minutes.
Repeat with remaining dough. Makes about 46 soft, chewy cookies.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen—just add 1 to 2 minutes to the bake time.
Can I use another oil?
Canola oil works well for a neutral flavor, but you can also use vegetable oil or avocado oil.
Can I reduce the sugar?
You can reduce each sugar by a few tablespoons, but it may affect the texture and spread of the cookies.
What’s the purpose of applesauce?
It acts as an egg substitute, binding the dough while keeping it moist and soft.
How long will these stay soft?
Stored in an airtight container, they stay soft for up to 5 days. You can also freeze baked cookies and thaw as needed.
Vegan Soft Batch Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup dark-brown sugar
- ½ cup organic cane sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup canola oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 ½ cups vegan chocolate chips
- Flaky Maldon Sea Salt for garnish, optional
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl or stand mixer with a paddle attachment, whisk together the flour, sugar, cane sugar, cornstarch, baking soda, and salt until well combined. Add the canola oil, applesauce, and vanilla. Mix until a thick dough forms. Fold in the chocolate chips until they’re evenly dispersed.
- Form balls with 1 heaping tablespoon of dough. Place on the prepared baking sheet at least 2 inches apart and sprinkle the tops with flaky salt, if using.
- Bake for 10 to 12 minutes, until the cookies have spread slightly, and the centers appear to be set, with the edges just starting to brown. Repeat until all the dough is baked.
- Let cool on a wire rack for at least 10 minutes before