Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are …
Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets…
Your favorite chocolate chip cookies, but easier? We had to do it, friends! These vegan, gluten-free chocolate chip cookie BARS have all the flavor, but there’s no chilling, no scooping, and no hand mixer involved! Just stir, spread, and bake.
Plus, ju…
Your favorite chocolate chip cookies, but easier? We had to do it, friends! These vegan, gluten-free chocolate chip cookie BARS have all the flavor, but there’s no chilling, no scooping, and no hand mixer involved! Just stir, spread, and bake.
Plus, just 8 ingredients and 1 bowl required! They’re so easy it almost seems wrong…but they’re so right: perfectly sweet, chewy, buttery, and studded with melty chocolate chunks.
We’ve done brownies before (exhibits A, B, C, D, E, and F)…but these are different, friends! We couldn’t hold out on you. Introducing: shiny, CRACKLY TOP, chewy, decadent, REAL DEAL brownies that are undetectably vegan and gluten-free (!!). …
We’ve done brownies before (exhibits A, B, C, D, E, and F)…but these are different, friends! We couldn’t hold out on you. Introducing: shiny, CRACKLY TOP, chewy, decadent, REAL DEAL brownies that are undetectably vegan and gluten-free (!!).
They’re also SO easy to make with simple methods and just 1 bowl + 9 ingredients. Prepare for your brownie dreams to become a reality! Let’s bake!
How to Make Fudgy Crackly Top Vegan + Gluten-Free Brownies
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
Outrageously good is the only way to describe these vegan chocolate chip cookies! In fact, they just taste like one darn good cookie. They’re chewy with crispy edges, sweet with just the right nutty intrigue in the flavor, and studded with dark chocolate chips and a sprinkle of flaky sea salt. They are easy to make with simple ingredients: no vegan substitutes! Plus, there’s no dough refrigeration or wait time (required for cookies, to us). Try them warm out of the oven and you will absolutely melt.
Why these are the best vegan chocolate chip cookies
We think these are the best vegan chocolate chip cookies, but we wanted to make sure it wasn’t just our opinion! A few of our Instagram readers tested this recipe in their kitchens before it became public and here’s what they had to say:
“I love these cookies! They have a great chewy texture with a nice crisp edge. They came together quickly and effortlessly. To taste these, you’d never think they were vegan!” -Lexi
“Delicious! I’ve been trying to shift to a vegan diet but baked goods are one of the hardest things to substitute. These are amazing and taste just like my regular chocolate chip recipe, yum!!!! You can’t even tell there’s no butter!”-Natalie
“They were amazing! Not too sweet and tasted like a really good chocolate chip cookie. My three year old said ‘Mommy you get a prize – these are really good cookies!’ My husband approved too! The recipe was easy to follow and I was thankful it used all regular ingredients.” -Amanda
“All I can say is wow! These cookies blew me away. They are so delicious and I would never have guessed that they are vegan. I really like that they don’t call for any unusual ingredients also. The directions were very easy to follow and the recipe came together really fast. I will without a doubt make these delicious cookies again.” -Annika
“My girls LOVED them. I thought they were really great, too. They have a soft and pillowy texture, and are filled with chocolate. The salt on the top is the perfect compliment. 10/10!” -Haylea
Are you convinced? We hope so. Here’s more about the recipe and techniques!
PS A big thank you to all our recipe testers: Kaela, Natalie, Amanda, Nancy, Liz, Jennifer, Lexi, Renata, Julia, Haylea, Annika, Julie, Sarah, and Lisa! Full feedback from these testers is listed in the comments section below.
Ingredient notes
Vegan baking requires substitution of a few key ingredients that make the texture of a cookie: butter and eggs. Butter is an important fat that adds texture and makes a cookie crispy and soft. Eggs make a smooth dough and help everything come together in a cohesive way. Let us tell you: it’s tricky to make a great vegan chocolate chip cookie recipe.
We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. So, we turned to a mix of oils (neutral oil and coconut oil), and used applesauce instead of eggs to bring the dough together. After tweaking and massaging the recipe, it worked even better than expected to get that chewy yet crispy cookie texture! Here’s what you’ll need:
Neutral oil: You can use grapeseed, canola or vegetable oil; we use grapeseed.
Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Here we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it. We found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
All purpose flour, baking soda and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
Dark chocolate chips: Look for dark chocolate chips that are marked “dairy free.” We love the brand Guittard 63%.
Flaky sea salt: This is optional, but there’s nothing better than a good salty-sweet bite.
Tips for vegan chocolate chip cookies
This vegan chocolate chip cookie recipe is simple to put together with minimal equipment. The best part is that many cookie recipes require the dough to chill, but this recipe has no chilling at all. Because once you’ve made up your mind to bake them, who wants to wait hours or even overnight for chocolate chip cookies? Not us. Here are a few things to note about equipment that helps to pull these cookies together:
Use a cookie scoop. If you have a 2 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly.
Non stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature.
Add 3 to 4 chocolate chips and salt after baking. Adding chocolate chips to the top makes for that signature cookie look.
Notes on substitutes
We recommend not substituting vegan butter for the oil in this recipe. We tested a few batches with vegan butter and found that it wasn’t as reliable at making a desirable cookie texture. In addition, every brand of vegan butter is made with different ingredients, so a recipe becomes very brand specific.
Here the mix of neutral oil and coconut oil is key to the texture. Coconut oil is important because it is solid at room temperature: do not try to substitute it! However, we had a few recipe testers that used avocado oil for the neutral oil with good results.
We do not recommend substituting liquid sweeteners for the sugar in this recipe. Sugar is important to the texture of the cookies (using maple syrup has so much moisture that they become cake-like).
Storage for vegan chocolate chip cookies
These vegan chocolate chip cookies are sublime warm from the oven, after cooling on the tray for 10 minutes and a baking rack for 10 minutes. If you can eat them this way, absolutely do it! But the cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
Store frozen for up to 3 months.
More vegan dessert recipes
These vegan chocolate chip cookies are our favorite chocolate chip cookie recipe: even though we don’t eat vegan regularly! They’re just that good. Here are a few more vegan desserts you’ll love:
Try Vegan Cookie Dough (edible and not bakeable, so it’s different than below!)
This vegan chocolate chip cookies recipe is outrageously good! It’s easy to make with simple ingredients and has the best rich flavor, chewy with crispy edges. No one will know they are vegan!
1 ¼ cup plus 2 tablespoons dark chocolate chips (we used 63% Guittard)
Flaky sea salt, optional
Instructions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
In a separate bowl, whisk the flour, baking soda and kosher salt. Turn on the mixer and gradually add the flour mixture, mixing until just incorporated. Add 1 ¼ cups chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Press 3 to 4 chocolate chips into the top of each warm cookie, then sprinkle with sea salt. Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 1 week or refrigerated for 3 weeks (bring to room temperature before serving).
If you’re looking for an easy addition to your Christmas cookie platters, or maybe just a quick way to get your chocolate fix, you’ve got to try this easy homemade chocolate fudge recipe. It’s seriously easy, only takes a few minutes, and makes the most deliciously rich melt-in-your-mouth fudge. And you won’t need a candy thermometer or any other special equipment to make this amazing chocolate fudge. Just melt everything together, let it cool, slice, and serve!
Ingredients for Chocolate Fudge
This chocolate fudge is incredibly simple and at its core only requires three ingredients. I’ve added a couple more items just to take it to the next level, but it’s up to you! Here’s what you’ll need for this awesome chocolate fudge recipe:
Sweetened Condensed Milk: This gives the fudge its rich and sweet flavor and texture and helps soften the chocolate just enough to achieve that thick, fudgy texture.
Semi-Sweet Chocolate Chips: Chocolate chips bring all of that chocolatey flavor to the fudge and help firm the mixture up into sliceable squares.
Vanilla Extract: Vanilla gives the fudge a more dimension and a richer flavor.
Butter: A little bit of butter thrown into the mix gives this fudge an extra rich melt-in-your-mouth finish. Many people skip this ingredient, but I think it’s worth adding for a silkier texture and richer flavor.
Nuts: Nuts are completely optional, but I love how the flavor contrasts the rich fudge and they offer visual appeal. You can skip the walnuts or swap in your favorite nut in its place.
How to Store Homemade Fudge
Once cooled and sliced, you can keep this homemade fudge at room temperature in an air-tight container for about two weeks. It can also be held in the refrigerator, if desired, but the cold air can cause it to slowly dry out. The same goes fro freezing. This fudge is freezer safe, but make sure it’s wrapped very well and in an air-tight container to prevent drying and freezer burn.
More Flavor OPtions
This easy fudge recipe is quite flexible and can be modified to include different ingredients. Here are some ideas for other homemade fudge flavors:
Flavor Extracts: try swapping the vanilla extract with other flavors like peppermint, almond, or orange.
Toppings: Try topping the fudge with different nuts, crushed candy canes, marshmallows, pretzels, graham crackers, or sprinkles.
Chocolate Chips: Try different flavored morsels, like peanut butter, white chocolate, or butterscotch.
Microwave Instructions
You can make this style of homemade fudge using a microwave, but I find using a pot on the stovetop to be much easier. The stovetop method only takes a few minutes more and it’s easier to control the heat and how evenly the ingredients cook. To make this chocolate fudge in the microwave simply add everything to a bowl and microwave on high for one minute, then stir. Continue heating and stirring in 30-second intervals until everything is melted and evenly combined, then transfer to a dish to cool and slice.
Add the sweetened condensed milk, chocolate chips, butter, and vanilla to a medium saucepot.
Heat the ingredients over medium-low, stirring constantly, until everything is melted and evenly combined. The mixture will be quite thick and glossy when it's ready (see photos below).
Spread the fudge into a 8×8-inch pan lined with foil or parchment paper. Sprinkle the chopped nuts over top and press them lightly into the surface.
Place the fudge in the refrigerator, uncovered, for about two hours or until fully chilled and firm. Remove the fudge from the refrigerator and slice into 16 pieces, then serve.
Add one 14oz. can of sweetened condensed milk, 3 cups semi-sweet chocolate chips, 2 Tbsp butter, and 1 tsp vanilla extract to a saucepot.
Heat the mixture over medium-low while constantly stirring, until everything has melted and evenly combined. The mixture will be quite thick and glossy when it’s ready.
Spread the fudge into a 8×8-inch baking dish lined with foil or parchment paper.
Sprinkle ½ cup chopped walnuts over top then press them lightly into the surface.
Chill the fudge for two hours in the refrigerator to make sure its very firm before slicing it into 16 pieces. Enjoy chilled or room temperature!
Introducing our DREAM dessert for Halloween (and beyond)! A peanutty, caramelly, vegan chocolate bark studded with flaky salt. It’s like a sophisticated Snickers bar (!!), but words can’t prepare you for the magic of the first bite!
Even better? Minima…
Introducing our DREAM dessert for Halloween (and beyond)! A peanutty, caramelly, vegan chocolate bark studded with flaky salt. It’s like a sophisticated Snickers bar (!!), but words can’t prepare you for the magic of the first bite!
Even better? Minimal prep time, just 5 ingredients, and it keeps well in the freezer for easy snacking for weeks (or so we think…good luck keeping it around that long!). Let’s make candy, friends!
I love a good oatmeal cookie. Classic oatmeal cookies, oatmeal chocolate chip cookies, peanut butter oatmeal cookies, oatmeal raisin cookies, just to name a few. During the fall months, I love making Pumpkin Oatmeal Chocolate Chip Cookies. There is not…
I love a good oatmeal cookie. Classic oatmeal cookies, oatmeal chocolate chip cookies, peanut butter oatmeal cookies, oatmeal raisin cookies, just to name a few. During the fall months, I love making Pumpkin Oatmeal Chocolate Chip Cookies. There is nothing better than baking on a chilly fall day. I love these cookies because they are…
When mornings are too rushed to make a wholesome breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, lightly sweetened cookies feature whole grains and nutrient-packed seeds to keep you nourished on the go.
Nut-…
When mornings are too rushed to make a wholesome breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, lightly sweetened cookies feature whole grains and nutrient-packed seeds to keep you nourished on the go.
Nut-free and meal prep-friendly, these tasty cookies are perfect for school lunches, snacks, or any time you’re too rushed to make breakfast! Just 1 bowl and 25 minutes required.
What started as mango cheesecake bars quickly turned into chocolate peanut butter cup bars…stick with us here! Our mangoes weren’t ripe yet and we wanted sweets ASAP. To satisfy the craving fast, these fuss-free, NO-BAKE bars were born!
These bar…
What started as mango cheesecake bars quickly turned into chocolate peanut butter cup bars…stick with us here! Our mangoes weren’t ripe yet and we wanted sweets ASAP. To satisfy the craving fast, these fuss-free, NO-BAKE bars were born!
These bars have a creamy peanut butter base and perfectly sweet, ganache-like chocolate top (swoon!). Bonus? They’re SO easy to make with just 5 ingredients, 1 bowl, and 30 minutes required.
S’mores…COOKIES? They’re just as irresistible as they sound! A friend even described them as “the best cookies EVER!” We’re talking gooey marshmallows and melty chocolate held together in one incredible graham-flavored cookie. All the fun of camping, w…
S’mores…COOKIES? They’re just as irresistible as they sound! A friend even described them as “the best cookies EVER!” We’re talking gooey marshmallows and melty chocolate held together in one incredible graham-flavored cookie. All the fun of camping, without having to camp! Sign us up!
Did we mention they’re undetectably vegan, optionally gluten-free, and come together in just 1 bowl in 25 minutes!? Let’s make s’mores indoors!
Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets… 
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I love a good oatmeal cookie. Classic oatmeal cookies, oatmeal chocolate chip cookies, peanut butter oatmeal cookies, oatmeal raisin cookies, just to name a few. During the fall months, I love making Pumpkin Oatmeal Chocolate Chip Cookies. There is nothing better than baking on a chilly fall day. I love these cookies because they are… 
