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Thick and Chewy Vegan Chocolate Chip Cookies

Thick and Chewy Vegan Chocolate Chip Cookies

When all you want is a chocolate chip cookie, but you tell you shouldn’t, well, thanks to this recipe, you can. Have as many as you want with this recipe, because it’s thick, chewy, and yes, vegan!


Extra salty and with a hint of caramel chewiness. They’re a people-pleasing CCC, which means they’re a little thicker and a little chewier than my dream cookie (#teamthinandcrispy), but they pack so much classic chocolate chip cookie oomph that I can’t not snag one off the counter every time I set foot in the kitchen.

See Also
Baked Pumpkin Donut Holes



  • Author: Emily Stoffel
  • Yield: 30 cookies 1x
  • Category: Dessert, vegan


  • ¾ cup packed light brown sugar
  • ¼ cup sugar
  • ¼ cup + 1 T avocado (or other neutral oil)
  • ¼ cup olive oil
  • ¼ cup + 1 T water
  • 1 T Mexican vanilla
  • 1¾ cups all-purpose flour
  • ¼ cup oat flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 1 ¼ cup dark or semi-sweet chocolate chips (dairy-free if you intend to keep the cookies vegan)
  • coarse-grained or flaky sea salt for topping


  1. Combine sugars, oils and water in the bowl of a stand mixer and whisk on medium until sugar is almost fully dissolved, 5-7 mins. (If you rub the mixture between your fingers just a few granules should remain.) Add vanilla and mix to combine. (Alternatively use a large bowl and a hand mixer or a lot of elbow grease!)
  2. Meanwhile, whisk together flours, baking powder, baking soda and salt in another bowl. Add chocolate chips to dry ingredients and stir to combine.
  3. When liquids are mixed, dump in dry ingredients all at once and mix (with paddle attachment or wooden spoon) until just combined. Dough will be almost a batter consistency.
  4. Refrigerate dough until set, at least 12 hours or up to several days.
  5. When ready to bake: preheat oven to 350F. Just before baking, portion chilled dough into approx. 1.5 T scoops (this scoop gives me exactly 30 cookies every time!), sprinkle with salt (I omit this for the kiddo’s cookies), and bake for 15-18 mins or until edges just begin to brown. Serve warm and gooey or remove to a cooling rack to cool completely. Enjoy!


  1. The chilling time for the dough is critical to ensure the cookies hold their shape. (Not necessarily a bad thing as I’ve kept the dough in the fridge for up to 5 days, baking fresh cookies off as desired!) If working in batches, refrigerate any remaining dough until just before baking.
  2. Also, the oat flour adds just a bit more dimension to these guys, but they can absolutely be made with a full 2 cups of AP flour if oat flour doesn’t happen to be on hand in your kitchen.

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