How to make the BEST Vegan Cookie Recipe Ever!

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats, leaving at least 2 inches between each cookie for proper spreading.

In a large mixing bowl, combine the softened vegan butter with both sugars. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process is crucial for achieving the perfect cookie texture.

Add the aquafaba and vanilla extract to the butter mixture. Continue mixing on medium speed for another 2 minutes until the mixture is well combined and slightly increased in volume. The aquafaba acts as your egg replacement, binding all ingredients together.

In a separate bowl, whisk together the flour, baking soda, sea salt, cornstarch, and xanthan gum (if using). This dry mixture should be well combined to ensure even distribution of the leavening agent.

Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined—do not overmix, as this can result in tough, dense cookies. Stop as soon as no streaks of flour remain.

Fold in the vegan chocolate chips and nuts (if using) until evenly distributed throughout the dough. The chocolate chips should be suspended throughout for every bite.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the bottom of a glass or your palm.

Place the baking sheets in the preheated oven and bake for 11-13 minutes, or until the edges are golden brown but the centers still appear slightly underdone. The cookies will continue to cook on the hot pan after removal from the oven.

Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. This resting period is essential for achieving the perfect chewy center and crispy edges.

Transfer the cooled cookies to a wire rack and allow them to cool completely before serving or storing. They will firm up as they cool to room temperature.