If you’re looking for a soft and chewy cookie, try these vegan soft batch chocolate chip cookies. These delicious, chocolatey cookies are perfect for packing in lunches or serving at your next party.
The other day, I was making chocolate chip oatmeal cookies, and since my son doesn’t like oats in his cookies, I made the first batch without them. When I taste tested that first batch, surprise! They tasted very similar to Keebler Soft Batch Chocolate Chip Cookies, one of my favorite cookies from when I was growing up.
Anyway, it was a nice surprise to taste that Soft Batch flavor again. This vegan chocolate chip cookie recipe is quick and easy, and even if you aren’t vegan, it’s nice to have a cookie recipe that doesn’t rely on eggs in case you’re out of them.
I think the key to the “Keebler” flavor is the dark brown sugar and the maple syrup, two ingredients that add a richer taste.
- Flour – I used white spelt flour for this recipe. You could also use all-purpose flour or gluten free flour like with my homemade gluten free flour blend or a store bought blend like Namaste Perfect Flour Blend.
- Flax Seed Egg Replacer – I used flax seed to make my egg replacers, but if you can’t have flax seed, you could try chia seed egg replacers, or use ⅓ cup apple sauce, or mash up half of a banana.
- Dark Brown Sugar – Dark brown sugar adds a nice rich flavor to this cookie recipe. If you have light brown sugar, you could just add a ½ teaspoon of molasses to it to add more flavor.
- Maple Syrup – Maple syrup also adds a little more flavor to this batter. If you don’t have it, you could use honey instead.
- Line the cookie sheet with parchment paper so that the cookies don’t stick to the pan.
- Leave about 1.5 inches between the cookies on the pan so that they have room to spread out.
- Make sure you don’t over bake these – you want them to stay soft and chewy. Check them at 10 minutes, and if they aren’t quite done, check again at 12 minutes.
I have not tried that, and I don’t recommend it, because grain free flours work differently than all-purpose flour or a gluten free flour blend. The texture may be very dry or tough.
Yes, if you are able to eat eggs, you can use two regular eggs in place of the flax seed egg replacers.
Watch the video below to see how easy it is to make this vegan cookie recipe:
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Soft Batch Vegan Chocolate Chip Cookie Recipe.
Chewy soft batch vegan chocolate chip cookies made without dairy and eggs. These have a rich, full flavor that's hard to beat!
- ½ cup vegan buttery spread softened
- ¾ cup dark brown sugar firmly packed
- ¼ cup granulated sugar
- 1 Tablespoon maple syrup
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- 1 ⅝ cups white spelt flour you could use all purpose flour, or a gluten free flour blend, like Namaste Perfect Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy free chocolate chunks I use the Enjoy Life brand
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Make the flax seed eggs: Place the flax seed meal and water in a small bowl, and let it form a gel. This should take about 3 minutes or so.
In a large bowl, beat buttery spread and sugars until fluffy. Add the maple syrup and flax eggs and beat.
Add the spelt flour, baking soda and salt. Mix until combined.
Stir in chocolate chunks.
Drop spoonfuls onto the parchment lined cookie sheet. Leave about an inch and a half between cookies. You should be able to fit 12 cookies on a sheet. Set remaining batter aside.
Bake for 10-12 minutes at 350 degrees F. Check them at 10 minutes, you don’t want to over bake. In my oven, 12 minutes was perfect. Allow to cool on the cookie sheet.
Repeat steps 6 and 7 with remaining batter.
Store cookies in an airtight container. They should stay fresh for about 5 days.
You can freeze this batter if you like, just drop it by spoonfuls onto a cookie sheet, then freeze. Once the dough balls are frozen, place in a freezer bag and freeze for up to three months.