Bakery-style vegan cookies with crispy edges, chewy centers, dark chocolate chunks, and flaky sea salt finish.
Vegan butter must be softened to room temperature for proper creaming; cold butter will not incorporate air. Do not overbake; cookies should look slightly underdone when removed—they will firm up as they cool.
Applesauce replaces eggs and adds moisture for chewiness; do not substitute with aquafaba (too wet). Store cooled cookies in an airtight container at room temperature for up to 5 days; flavor and chewiness improve on day 2.
Ingredients
Scale
Measurement units
- 1 ¾ cups all-purpose flour
- ½ cup vegan butter
- ¾ cup coconut sugar (packed)
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups dark chocolate chips (vegan, 60–70% cacao)
- ½ tsp flaky sea salt (for topping)
Ingredients
Scale
Measurement units
- 1 ¾ cups all-purpose flour
- ½ cup vegan butter
- ¾ cup coconut sugar (packed)
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups dark chocolate chips (vegan, 60–70% cacao)
- ½ tsp flaky sea salt (for topping)
Instructions
Preheat oven and prepare baking sheet
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Equipment: baking sheet, parchment paper, oven
Mix dry ingredients
In a small bowl, whisk together all-purpose flour (1 ¾ cup), baking soda (½ teaspoon), and fine sea salt (½ teaspoon).
Set aside.
Equipment: whisk
Cream vegan butter and sugars
In a large bowl, beat 0.5 cup softened vegan butter (½ cup) with 0.75 cup packed coconut sugar (¾ cup) and granulated sugar (¼ cup) until pale, fluffy, and light, 2–3 minutes.
Add unsweetened applesauce (¼ cup) and vanilla extract (1 teaspoon); beat until fully combined.
Combine wet and dry ingredients
Fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix.
Fold in dark chocolate chips (1 ½ cup) until evenly distributed.
Scoop and bake cookies
Scoop dough into 12 equal portions (about 2 tbsp each) and place 2 inches apart on the prepared baking sheet.
Bake until edges are golden brown but centers still look slightly underdone, 12–14 minutes.
Equipment: baking sheet
Finish and cool cookies
Remove from oven and immediately sprinkle 0.5 tsp flaky sea salt evenly over warm cookies.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Equipment: baking sheet, cooling rack, oven
Before you cook
Cook notes
- • Vegan butter must be softened to room temperature for proper creaming; cold butter will not incorporate air.
- • Do not overbake; cookies should look slightly underdone when removed—they will firm up as they cool.
- • Applesauce replaces eggs and adds moisture for chewiness; do not substitute with aquafaba (too wet).
- • Coconut sugar adds caramel notes and hygroscopic properties that enhance chewiness; brown sugar works as a substitute.
- • Flaky sea salt should be added after baking while cookies are still warm so it adheres.
- • Store cooled cookies in an airtight container at room temperature for up to 5 days; flavor and chewiness improve on day 2.
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