Flour
We want to make this recipe simple, so we’re using regular, all-purpose flour. You will want to make sure that you are properly measuring the flour and not over measuring.
Substitute: Want to make it gluten free? Try using Pillsbury 1:1 Flour. We’ve had the best success with this recipe using it. You can also use our Gluten Free Chocolate Chip Cookie recipe.
Sugar
While in the past, we’ve used a combination of cane and brown sugar, this recipe uses only brown sugar for these cookies. Brown sugar gives a softer and chewier texture while also creating a caramelization from the molasses that just heightens the sweetness. It also gives a higher rise to the cookies when it reacts to baking soda.
Substitute: You can use other granulated sugars like date sugar or coconut sugar in the same amounts.
Non-Dairy Milk
For the purpose of these cookies, the non-dairy milk is helping with binding and moisture. We have used a lot of vegan egg replacer ideas for these cookies when testing and while they work, we found this was the easiest option that everyone always has on hand.
You can use ANY non-dairy milk here.
Substitute: You can use the same amount of any of the following: full fat canned coconut milk, non-dairy yogurt (we like coconut based), mashed pumpkin or sweet potato, flax egg (1 tablespoon ground flax seed mixed with 3 tablespoon water), applesauce, or mashed banana (this will give a banana flavor).
Non-Dairy Butter
We want the buttery taste, it’s deliciousness, but also for the oil in the batter. You will want to use a vegan butter that has oil listed as the first ingredient and not water – and use sticks instead of tubs based on our vegan butter review.
Substitute: Coconut oil will work as well; however, you’ll loose some of the buttery taste
Vanilla
Not only for flavor, but it also helps with the texture
Salt
Helps to enhance the overall flavor and bring out all the notes you want to taste
Non-Dairy Chocolate Chips
It’s not chocolate chip cookies without the chocolate! Feel free to use regular size chips, mini, dark or semi-sweet, etc.
Substitute: Grab your favorite vegan chocolate bar and chop it up. We love the Lindt Caramel Bar in this and the hint of caramel we get with each bite!
Note: Use ¼ cup less chips if using mini chips.
Baking Soda and Baking Powder
This is our leavening agent that helps the dough rise, but also helps spread the cookies to the perfect size and aeration, as well as the crisp.
Add-ins
Want to level up your cookies? Try some of the following in ½ cup amounts – toasted coconut flakes, chopped peanuts or walnuts, vegan M&Ms, crushed potato chips, and more!