Vegan Healthy Classic Chewy Chocolate Chip Cookies! Whether you’re entertaining guests or simply satisfying your sweet tooth, these delectable cookies are sure to impress!

Made with simple, plant-based ingredients, these Vegan Healthy Classic Chewy Chocolate Chip Cookies prove that you don’t have to sacrifice flavor for health. Picture this: perfectly crispy edges with a soft, chewy center, creating a mouthwatering texture that will have everyone reaching for seconds. These cookies aren’t just a treat; they’re a wholesome snack option that caters to both kids and adults, making them ideal for lunchboxes or a sweet afternoon pick-me-up.

Whole Food Plant Based, Vegan, plant based, oil free, and refined sugar free.

Hi there, Ameera here!

If you’re on the hunt for a scrumptious treat that doesn’t compromise your health, then look no further than these Whole Food Plant Based Chocolate Chip Cookies! This delightful twist on the classic cookie recipe is not only delicious but also packed with wholesome ingredients that keep your body happy.

Trust us, you’ve got to give this recipe a try! Whether you’re a long-time vegan or just looking to incorporate more plant-based options into your diet, these cookies will certainly win over your heart (and your taste buds)!

Tips for Success:

Flavor Profile: These Vegan Healthy Classic Chewy Chocolate Chip Cookies are delicious with crispy edges and chewy centers.
Batter Consistency: At first you might think the batter is not coming together (too dry); however, keep stirring, it will become a sticky thick batter. We used a medium-sized cookie scoop to scoop up the batter. It works really well. Scoop up the batter in the cookie scoop, then flatten it against the side of the bowl to remove any excess batter to get consistently sized cookies. The batter should be able to hold its dome-shape on the baking sheet. If the batter seems to wet to work with, then simply put in the fridge for 15 to 20 minutes to firm up.
Maple Sugar (or other dry sugar): We used maple sugar, but coconut sugar or date sugar or other dry sugars work equally well. You cannot substitute maple sugar for maple syrup. This recipe uses both maple sugar and maple syrup. Additionally, maple sugar is a light golden-brown color. If you use date sugar or coconut sugar, the cookies will be darker in appearance.
Maple Sugar: Maple sugar is dehydrated maple syrup. It works really well in this recipe. The maple sugar can be substituted with date sugar. If your diet permits, coconut sugar is also a good substitute for maple sugar.
Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
All-Purpose Unbleached White Flour: We adhere to a whole food plant-based diet. Dr. Campbell from the Center for Nutrition Studies permits the use of unbleached all-purpose white flour.
Applesauce: Start with 2 Tablespoons, if the batter is still dry, add another tablespoon of applesauce.
Thin Edged Spatula: It is important to use a thin-edged spatula to avoid tearing up the cookie bottoms. When removing a cookie from the cookie sheet, look at the spatula and remove any remnants (cookie pieces) that stuck to the spatula. This allows the spatula edge to remain clean to avoid a drag effect which ruins the bottoms of the cookies. It takes a few extra minutes to keep the edge clean, but it is totally worth the effort.
Cashew Butter Substitutions: Almond butter works great as a substitution for cashew butter in this recipe. You can also substitute with other nut or seed butters. We have not tested any substitutions.
Gluten Free Version: Try our gluten free Healthy Vegan Chocolate Chip Cookies if you are looking for a gluten free version.
Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days. Store in a covered container.

These cookies freeze well.

Pantry Products:

Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
Unbleached White All-Purpose Flour: We used Bob’s Red Mill Unbleached White All-Purpose Organic Flour. We have also used King Arthur Unbleached All-Purpose Organic Flour.
Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses. We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish. The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

Large (14 x 20) baking sheet
Medium cookie scoop (optional)
Silicone baking sheets or parchment paper
Thin-edged spatula

If you try these comforting cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Healthy Classic Chewy Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 10-13 Minutes
Total Time: 20 Minutes (+Rest Time)
Yield: 24 Cookies 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Made with simple, plant-based ingredients, these Vegan Healthy Classic Chewy Chocolate Chip Cookies prove that you don’t have to sacrifice flavor for health.

Instructions

Preheat the oven to 350 F, middle rack.
Line a large baking sheet with silicone pads or parchment paper, set aside.
Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the cashew butter (and other wet ingredients) into the flour (dry ingredients), scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and sticky.
Stir in the chocolate chips.
Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape) onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets).
Place in a 350 F preheated oven for 10 to 13 minutes (largely dependent upon the size of the cookies) or until set, the edges are browned, and the tops are golden*.
Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: Makes 24 large cookies

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Subscribe