Chewy Vegan Chocolate Cookies

Chewy Vegan Chocolate Cookies

These ultra-fudgy, super chewy, vegan chocolate cookies are made even better with melt-in-your-mouth chocolate chips in every bite. Made in under 30 minutes for a DELICIOUS vegan cookie. Beware, these cookies are highly addictive!

4.86 from 7 votes

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: cookies

Calories: 111kcal

Author: Sarah McMinn

Ingredients

2 ¼ cup all-purpose flour
½ cup cocoa powder
1 tablespoon cornstarch
1 ¼ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) vegan butter
1 cup brown sugar, packed
¾ cup granulated sugar
½ cup apple sauce
1 teaspoon vanilla extract
1 (12 oz pkg) vegan chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.
In a small bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.
In a stand-up mixer with the paddle attachment, beat vegan butter and sugars until light and fluffy, scraping down the sides as necessary. Add the apple sauce and vanilla extract and beat until combined. The dough may start to look a little curdled at this point; that's okay.
Turn your mixer down to low and slowly add the flour/cocoa mixture to the butter and sugar until the dry ingredients are fully incorporated into the wet ingredients. Add the chocolate chips and mix until they are combined.
Remove bowl from mixer and scoop cookies onto the prepared baking sheet. Each cook should be about 2 tablespoons in size. Press down slightly and bake cookies for about 10 minutes.
When cookies are done, they should have a finished outer layer but the inside should still be slightly underdone. This is how we get our chewy texture. Remove the cookies from the oven. Tap on the counter to get the cookies to settle and then let cool on the cooking tray for 5 minutes before transferring to a wire cooling rack to cool completely.
Once cookies are completely cool, store them in an airtight container at room temperature for up to 5 days.

Notes

Serving and Storing - Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.

Make in Advance - If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
Do not overmix the dough. Overmixing encourages the gluten to develop making your cookies gummy and dense.
After you add the applesauce and vanilla extract, your dough may start to look curdled. Fear not! This is normal. Once you add the dry ingredients, the dough will sort itself out again.
Pull cookies out when they are slightly underdone. I found 10 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.

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