Vegan soft batch chocolate chip cookies are so delicious! These soft and chewy cookies are perfect for packing in lunches or serving at your next party.
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 and this time know exactly what I was eating! 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.
Can I use a gluten free flour blend in this cookie recipe?
Yes, this recipe will work well with my homemade gluten free flour blend or a store bought blend like Namaste Perfect Flour Blend.
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.
What other egg replacer can I use besides flax seed?
You can try a chia seed egg replacer, or use 1/3 cup apple sauce, or mash up half of a banana.
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!
- 1/2 cup vegan buttery spread softened
- 3/4 cup dark brown sugar firmly packed
- 1/4 cup granulated sugar
- 1 Tablespoon maple syrup
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- 1 5/8 cups white spelt flour you could use all purpose flour, or a gluten free flour blend, like Namaste Perfect Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy free chocolate chunks I use the Enjoy Life brand
Preheat oven to 350 degrees. 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. 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 with remaining batter.
Store cookies in an airtight container.
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.
Make sure you don’t over bake these – you want them to stay soft and chewy!
This vegan chocolate chip cookie recipe is:
- easy and perfect for beginner bakers
- delicious for a bake sale
- perfect for packing in school lunches!
What was your favorite childhood cookie?