Go Back
+ servings

Chewy Vegan Chocolate Chip Cookies

These crinkly, chewy chocolate chip cookies are rich and sweet and buttery - with crunchy walnuts and melty chocolate chips in every vegan bite.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 18 cookies
Author: Kathy Patalsky


  • baking sheet
  • mixing bowl
  • whisk or mixer


  • 1/2 cup cane sugar organic
  • 3/4 cup coconut sugar
  • 1 tsp molasses optional
  • 1/2 cup JUST Egg (vegan egg) or silken tofu + 1/8 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup vegan butter melted
  • 2 cups flour all purpose
  • 1 tsp baking soda
  • 1 tsp sea salt

Fold in:

  • 1 cup walnuts raw
  • 1 cup vegan chocolate chips or chunks
  • 1/4 cup rolled oats


  • added chips
  • pinch of coarse sea salt


  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • Add the sugars, molasses, vegan egg, vegan butter and vanilla extract to a large mixing bowl. Whisk or beat until smooth.
  • Whisk or beat in the flour, baking soda and salt until smooth and creamy.
  • Fold in the oats, walnuts and chocolate chips.
  • Let dough sit for a few minutes to let oats absorb moisture. If you are not confidant that your dough will keep form when scooped, place in the fridge for ten minutes to chill.
  • Scoop dough onto cookie sheet. Top with optional added chips and salt.
  • Bake at 375 for 9-11 minutes.
  • Allow to cool on baking sheet for five minutes before transferring to cooling rack. As the cookies cool they will fall and crinkle.

Nutrition Estimate

Calories: 254kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 274mg | Potassium: 56mg | Fiber: 2g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg