Vegan Soft Batch Chocolate Chip Cookies
Soft Batch Chocolate Chip Cookies are soft, chewy, and 100% vegan, made with applesauce, canola oil, and dairy-free chocolate chips. This easy plant-based cookie recipe yields 46 cookies and bakes in under 15 minutes—no chilling required. Perfect for parties, gifting, or stocking the cookie jar with a classic favorite.
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
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