These crispy vegan cookies are loaded with dark chocolate chips. Crispy edges with a soft, chewy center and deep flavor. The aquafaba is the best egg replacer in this vegan treat. It makes these vegan chocolate chip cookies have an amazing crunch while keeping the cookie tender.
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Why your going to love this chocolate chip cookie recipe
These vegan chocolate chip cookies have had many different versions in my test kitchen. All of which have been delicious, but this particular recipe is special because the cookies:
- Have crispy edges on the outside with a chewy center
- Have a perfect spread. Not too thin and not too thick.
- Caramelized dough that offers a deep flavor
- A touch of cinnamon rounds that out the chocolate
- Can be made in *almost* one bowl with very little cleanup
Ingredients for Crispy Vegan Chocolate Chip Cookies
Most of the ingredients you’ll need to make these crispy cookies you will already have on hand. The one ingredient that might be a little strage to you is aquafaba.
Aquafaba is the liquid that is commonly drained from a can of chickpeas.
At first though this might not sound too appealing, but trust me, this is an excellent egg replacement for these vegan chocolate chip cookies.
To make these cookies you’ll need the following ingredients:
- vegan margerine
- canola oil (or other neutral flavored oil **see recipe notes)
- fancy molasses
- granulated sugar
- aquafaba, whipped
- vanilla extract
- all-purpose flour
- baking soda
- dark chocolate chips
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How these vegan chocolate chip cookies get crispy
You guys know that lately especially I’ve been trying to stay away from oil and processed fats.
And while that remains the status quo for eating a healthy plant-based diet, these cookies just wouldn’t crisp up for me without the oil.
The oil and vegan butter allow the cookie to spread while it is baking also so it gets really crispy on the outside, but remains tender inside.
These cookies are not health food-they’re comfort food!
So if you’re ready for a nice little treat and you’ve been missing baking since going vegan or trying plant-based then this recipe is for you!
What kind of chocolate can vegans eat?
Vegans can eat any chocolate as long as there are no animal ingredients in it.
Some ingredients to look out for are milk, modified milk ingredients, and butter.
I’ve seen some products that contain eggs as well, and this would also be a no go if you are vegan.
Is dark chocolate dairy-free?
Most name-brand dark chocolate still contains milk ingredients but some brands that are readily available in most stores that are accidentally vegan and don’t break the bank are:
- Loblaws store brand dark chocolate chips
- Kirkland signature dark chocolate chips
- Walmart brand dark chocolate chips
You guys will have to let us know in the comments what other cheap store brands are accidentally vegan where you are.
Is there a vegan milk chocolate?
YES!!! Enjoy Life makes a milk chocolate bar that is super delicious. It’s more expensive than store brand dark chocolate and it only comes in bar form, but if you chop it up this could be a super yummy chocolate chunk cookie!
If you guys know of other brands, share the love in the comments! I’m always ready to try new vegan products out!
How to make vegan chocolate chip cookies with a crunch
These vegan cookies are really easy to make. They come together in *almost* one bowl. You’ll need a small separate bowl to whip up the aquafaba.
Here’s what you need to do:
- Set the oven to 350 degrees F
- cream the butter, oil, sugar and molasses
- whip the aquafaba
- add it to the dough along with the vanilla
- Sprinkle in the flour, baking soda, salt, cinnamon and chocolate chips and mix!
- Bake for 10-12 minutes in the preheated oven
How to whip aquafaba
You can whip aquafaba just like egg whites. If you whip it long enough you can even get a meringue like texture!
For this recipe you only need to whisk the aquafaba until it foams up, about 30 seconds.
Try these other vegan treats next:
- Vegan Oatmeal Chocolate Chip Cookies With Cinnamon and Clove
- Classic Vegan Melt in Your Mouth Shortbread
- Ultimate Vegan Brownie Recipe
- Lemon Poppy Seed Muffin Mug Cake
- Vegan Chocolate Espresso Mug Cake
- The BEST Classic Canadian Vegan Butter Tart Recipe
Crispy Vegan Chocolate Chip Cookies
- 1/2 cup vegan butter
- 1/3 cup neutral oil canola oil is good here
- 2 tbsp fancy molasses
- 1 cup granulated sugar
- 1/4 cup aquafaba whisked
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup dark chocolate chips (dairy free)
Pre-heat your oven to 350 degrees Fahrenheite.
In a medium sized bowl cream together the butter, oil, sugar and molasses until smooth.
In a smaller bowl whip the aquafaba with a whisk for 30 seconds or until you can see it foam up.
Fold the whipped aquafaba into the butter and sugar mixture.
Add the vanilla extract and stir to combine.
Sprinkle the top of the dough with 1 1/2 cups of flour, the baking soda, salt, and cinnamon. Mix to combine.
Add the remaining 1/2 cup of flour and 1 cup of dark chocolate chips. Mix until just combined.
Using a tablespoon, spoon the cookie dough evenly onto a lined baking sheet. I like these silicone sheets because they are reusable and really easy to clean.
Bake in the oven for 10-12 minutes, until the edges are crispy and the cookie has darkened slightly, signalluin caramelization of the sugar has happened.
Allow to cool for 1-2 minutes on the baking sheet, then transfer to a cooling rack to fully cool. (But, if you're like me and my family they never really make it to the fully cooled stage before they're eaten…)
**Calorie and nutritional info is only an estimate and is calculated for 1 cookie.
I use a convection bake setting on my oven for these cookies. I find that the first batch comes out perfect after 12 minutes, but for all the subsequent batches I need to drop the time to 11 minutes.
As we all know, ovens can vary so adjust the time as you see fit.
This cookie is meant to brown in the oven. This change indicates the sugar has caramelized and adds an amazing depth of flavor to the cookie.
The aquafaba is from a store-bought can of chickpeas.
You can use your own aquafaba from chickpeas cooked from scratch, but I can’t guarantee the results because the homemade aquafaba might be either too watery or too thick.
The 1/2 tsp of cinnamon really makes this cookie stand out without overpowering the chocolate chip flavor.
You can omit it entirely if you prefer without affecting how the cookie turns out.
I have tried this recipe as a fat-free version, substituting apple sauce for the butter and oil. While the flavor is still pretty good, the texture is affected and the cookie will be more of a fluffy consistency than a crispy one.
You can substitute coconut oil for the canola oil, however, if you are using unrefined coconut oil, your cookies will have a coconut flavor to them.
I would not recommend using olive oil or any other heavily flavored oil as the cookie will take on this flavor.
Not all dark chocolate chips are vegan, so if this is important to you please check the package. A lot of no-name brands are vegan.
I’ve created a pin for your board so you can come back and make this cookie recipe when you’re ready!
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