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Home » Desserts » Soft Batch Vegan Chocolate Chip Cookie Recipe.

Soft Batch Vegan Chocolate Chip Cookie Recipe.

Aug 21, 2020 · Modified: Sep 24, 2022 by Kelly Roenicke · 9 Comments

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vegan soft batch cookie recipe

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.

stack of vegan chocolate chip cookies

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.

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  • Ingredient Notes
  • Baking Tips
  • FAQs
  • More Vegan Cookie Recipes
  • Recipe
vegan chocolate chip cookies on a white plate

Ingredient Notes

  • 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.

Baking Tips

  • 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.

FAQs

Can I use coconut flour or cassava flour in this recipe?

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.

Can I use eggs instead of egg replacers?

Yes, if you are able to eat eggs, you can use two regular eggs in place of the flax seed egg replacers.

stack of vegan chocolate chip cookies on a plate

Watch the video below to see how easy it is to make this vegan cookie recipe:

More Vegan Cookie Recipes

  • No-Bake Samoa Cookies
  • Chewy Toasted Oatmeal Cookies
  • Zucchini Oatmeal Chocolate Chip Cookies

Disclosure: This post contains affiliate links.

Recipe

vegan soft batch chocolate chip cookies
5 from 1 vote
Print

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!

Course Dessert
Cuisine Dairy Free, vegan.
Keyword beginner baker, chewy
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 24 cookies
Calories 137 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary – Metric

Instructions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

  2. 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.

  3. In a large bowl, beat buttery spread and sugars until fluffy. Add the maple syrup and flax eggs and beat.

  4. Add the spelt flour, baking soda and salt. Mix until combined.

  5. Stir in chocolate chunks.

  6. 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.

  7. 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.

  8. Repeat steps 6 and 7 with remaining batter.

Recipe Notes

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.

Nutrition Facts
Soft Batch Vegan Chocolate Chip Cookie Recipe.
Amount per Serving
Calories
137
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
132
mg
6
%
Potassium
 
17
mg
0
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
2
g
4
%
Vitamin A
 
197
IU
4
%
Vitamin C
 
0.05
mg
0
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« The Best Homemade Salsa Verde Recipe.
Gluten Free Zucchini Oatmeal Cookies with Chocolate Chips. »

Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Nicole W

    May 31, 2021 at 1:41 pm

    These are incredible! I can’t believe I baked them they’re so chewy and delicious!! They were so easy to make and took no time at all. Thank you sooo much for sharing this recipe. Finally a vegan chocolate chip cookie recipe I can stick with. I’m forever grateful.

    Reply
  2. Katie

    January 20, 2020 at 8:03 am

    5 stars
    Delicious recipe!

    Reply
  3. Chris

    December 11, 2017 at 1:41 am

    Hi! I’m new to vegan baking. my cookies spread like crazy! can you help me narrow down what I did wrong? I really want my kiddos to be able to enjoy cookies again!

    Reply
    • Kelly Roenicke

      December 11, 2017 at 7:14 pm

      What kind of buttery spread and what type of flour did you use?

      Reply
  4. Naomi A

    March 08, 2014 at 8:54 pm

    I’m baking a batch right now!

    Xoxo, The Occasional Indulgence

    Reply
    • Kelly

      March 11, 2014 at 10:48 pm

      I hope you liked them!

      Reply
  5. Meeling

    September 14, 2013 at 11:38 am

    They sound and look yummy! I too, love soft cookies!

    Reply
  6. Kelly

    September 10, 2013 at 10:52 pm

    I’ve always been a chocolate chip girl, too!

    Reply
  7. Kim @ 2justByou

    September 10, 2013 at 10:34 am

    Happy Accidents in the kitchen are some of the best accidents ever! These cookies look really yummy, and I love soft cookies. Classic chocolate chip was always my childhood favorite. =0)

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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