These 5-Ingredient Chocolate Chip Cookies are super simple egg-free, dairy-free cookies with a chewy texture inside and crispy edges. They are ready in under 25 minutes and are sure to not last long on your table.
I love to make classic Chocolate Chips Cookies and sometimes healthy variations like my Vegan Pumpkin Chocolate Chip Cookies or Vegan Oatmeal Chocolate Chip Cookies but all these recipe take quite a few ingredients to whip them up.
So I went on a quest to find the simplest way to make an authentic chocolate chip cookies, while keeping it completely plant-based. And this recipe I’ve developed is just amazing. Full of taste, super easy to make, and ready to munch in 25 minutes.
Ingredients and Substitutions
You only need 5 ingredients to make these healthy cookies.
- All-Purpose Flour – Provides structure to the cookies. If using gluten-free all-purpose flour, try a 1:1 blend. However, this hasn’t been tested with this recipe, so results may vary. Almond flour or coconut flour wouldn’t work due to their different absorbency.
- Almond Milk – A neutral, plant-based liquid to help bind the ingredients. You can substitute any plant-based milk, like soy or oat milk. If the batter feels too dry, add an extra tablespoon of milk to help smooth it out.
- Vegan Butter – Softened vegan butter is essential for the texture. It can be substituted with margarine, and ensures the cookies are rich and buttery without dairy. Make sure it’s at room temperature for easy creaming with sugar.
- Sugar – Provides sweetness and helps create the crispy edges. For a chewier texture, you can substitute half white sugar and half brown sugar. Brown sugar will add more moisture and a deeper flavor.
- Dark Chocolate Chips – The star of the cookies! Feel free to use semi-sweet or dark chocolate chips, or even chocolate chunks for a more rustic look. You can also add extras like white chocolate or nuts for variety.
How to Make 5-Ingredient Chocolate Chip Cookies
I’ve included all the steps to make this recipe in the recipe card below, but here are pictures of the key steps if you need.
Combine the softened vegan butter and sugar in a small mixing bowl.
Beat the sugar mixture until if forms a paste and add the flour and almond milk.
Combine until you form a soft and uniform cookie dough.
Add your favorite dark chocolate chips or chocolate chunks (or both) to the dough.
Stir until they are well incorporated and form 6 cookie dough balls.
Place the cookies on a baking sheet and bake them for 15 minutes at 350 °F (180 °C).
Carine’s Baking Tips
While the recipe card below is all you need for this recipe, I’ve included below a few expert tips to make it totally no-fail:
- Room Temperature Butter – Make sure your vegan butter is softened to room temperature before starting. If it’s too cold, it won’t cream properly with the sugar, affecting the cookie texture.
- Don’t Overmix – Once the flour is added, mix just until combined to avoid overworking the gluten. Overmixing can make the cookies dense and tough.
- Chocolate Chip Variations – If you want to mix things up, try using a blend of chocolate chips and nuts like walnuts or pecans. You can also add some dried cranberries for a chewy contrast.
- Thicker Cookies – If you prefer thick cookies, there’s no need to press the dough balls down. These cookies spread while baking, so if you don’t flatten them, they’ll stay thicker with a chewy center.
- Watch the Baking Time – Keep an eye on the cookies after 12 minutes. You want golden brown edges with a slightly soft center, as the cookies will continue firming up as they cool.
- Cool Before Handling – Let the cookies cool for about 10 minutes on the baking sheet before transferring them to a cooling rack. This prevents them from breaking apart while they’re still warm and soft.
- Storage Tips – Store leftover cookies in an airtight container in the fridge for up to 4 days. You can also freeze the dough balls before baking. Simply place them on a cookie sheet, freeze until solid, then transfer to a Ziploc bag. This way, you can bake fresh cookies whenever you want!
More Chocolate Chip Cookie Recipes
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5-Ingredient Chocolate Chip Cookies
Ingredients
- 1 cup All-Purpose Flour - (note 1)
- 1 tablespoon Almond Milk - (note 2)
- ½ cup Dairy-Free Butter (Unsalted) - softened at room temperature (note 3)
- ½ cup Sugar - (note 4)
- ½ cup Dark Chocolate Chips - (note 5)
Optional
- 1 teaspoon Vanilla Extract - for flavor
Instructions
- Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, or the bowl of your stand mixer, add softened plant-based butter and sugar.
- Using the paddle attachment or electric beater, beat the butter and sugar until creamy and smooth. You can also work the butter with a rubber spatula pressing and kneading, but it takes more time – 2-3 minutes.
- Add milk, flour, beat until creamy and smooth.
- Fold in the chocolate chips and beat to incorporate evenly.
- Use a cookie dough scoop to grab some cookie dough and release it on the baking sheet. Place all the cookies on the baking sheet, leaving two thumbs of space between them.
- You don't have to press down the cookies if you like them thick. They do spread a lot while baking.
- Bake the cookies for 15 minutes at 350 °F (180 °C) until the sides are golden.
- Let them cool down on the cookie sheet for 10 minutes at room temperature, then on a cooling rack.
Carine, this is the best recipe I’ve tried!
Thank you!!!