Amazing Vegan Salted Chocolate Chip Cookies, crisp at the edges, soft in the middle. You won't believe they are vegan.

Salted Chocolate Chip Cookies [Vegan]

Cooking Time




  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups vegan chocolate chunks or chips
  • 5/8 cups white sugar
  • 1 cup brown sugar
  • 1/2 cup plus 1 tablespoon sunflower oil
  • 1/4 cup plus 1 tablespoon water
  • 1 teaspoon vanilla extract
  • coarse sea salt


  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
  2. In a separate large bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, about 2 minutes.
  3. Add the flour mixture to the sugar mixture, and then stir with a a rubber spatula until just combined and no flour is visible. Do not over mix. Cover with plastic wrap.
  4. Refrigerate the dough for at least 6 hours (up to 24 hours) see my note.
  5. Preheat the oven to 350°F. Line two baking sheet pans with parchment paper.
  6. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds.
  7. Sprinkle the balls of dough with coarse sea salt and bake for 12 to 13 minutes until the edges are just golden. Do not over bake.
  8. Let cool completely before serving.
Note: Personally, I did not notice any difference between refrigerating the dough for 6 hours,  12 hours or 24 hours. The only time the texture was different, was when I baked them without chilling the dough at all. The cookies were soft inside, but the outside had a interesting crispy coating which I did not like. Adapted slightly from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery  by Erin Patinkin & Agatha Kulaga (Harlequin, 2014), also posted on Food52