Vegan Slice & Bake Chocolate Chip Cookies

It’s National Chocolate Chip Cookie Day! I don’t know about you, but when I was a kid the cookies we made the most were the ones from the tube that you sliced and baked and your mom told you not to eat the dough but you totally did anyway. They had a distinctive taste and texture and I’ve been trying to replicate them for years. I’ve been chipping away at the recipe (bad Dad joke sorry) and have finally created a vegan version that brings back all the feels. Seriously, these are amazing.

I’ve learned a lot on this path to pastry perfection and I will share my knowledge with you like a cookie sensei. I wanted these to be chewy like the tube ones I remembered. But they needed a slight crisp too but not too much. I confess I think mini chips would be best in these as they’re the easiest to slice but I only had chocolate chunks so there’s that.

One key aspect to producing a chewy cookie is moisture. One form of that is brown sugar that has a higher moisture content than white granulated sugar. So, one solution was to use all brown sugar. Step one solved. Since these are vegan, we don’t have eggs so I tried flax eggs and they were a little dry. Aquafaba (the liquid from canned chickpeas) produced the right texture but we still needed some more moisture but not enough to make the cookies lose their texture. The answer was one tablespoon each of alternative milk and of a liquid sweetener. I used agave syrup but you could also use brown rice syrup, molasses, a vegan honey or even corn syrup.

Other key ingredients for success are a lower oven temperature than normally used for cookies and to not over bake them. Combined with the moisture element these two other factors ensured I’d have the tube cookies of my dreams.

You can wrap the cookie log in plastic wrap but if that makes your eco-eyes twitch, you could use natural wax paper instead. You need to also refrigerate these for at least 2 hours or preferably overnight before slicing and baking.

Another factor in over baked or dark on the bottom cookies are nonstick pans. They heat too quickly and don’t distribute heat as evenly as steel pans so you might want to invest in a good half sheet cookie pan set. Some larger wholesale clubs like Costco or Sam’s Club have them especially around the holidays.

Vegan Slice & Bake Chocolate Chip Cookies

Recipe by Kreg

5.0 from 2 votes

Cuisine: Dessert, cookies

Prep time

15

minutes

Cooking time

9

minutes

These are the best vegan slice & bake style chocolate chip cookies you’ll ever make!

Ingredients

• 3/4 cup vegan butter (room temperature)

• 1 1/4 cups light brown sugar

• 3 tablespoons aquafaba (liquid from canned chickpeas)

• 1 tablespoon vegan milk

• 1 tablespoon agave syrup (see notes)

• 1 teaspoon pure vanilla extract

• 2 cups all purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 8 oz vegan chocolate chips

Directions

• in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, cream the butter and brown sugar for 2-3 minutes until light and creamy.
• Scrape down bowl and add the aquafaba, milk, agave syrup and vanilla and mix on low speed for 2 more minutes until whipped and creamy.
• Add flour, salt and baking soda and mix until combined. Add the chocolate chips by hand and stir until completely incorporated.
• Take a piece of plastic wrap or wax paper and place half the dough in a line about a foot long and 2 inches in diameter in the middle. Roll up the log and distribute the dough evenly and roll back and forth until you have an even well shaped log of dough. Do the same with the remaining dough and refrigerate both logs for at least 2 hours or preferably overnight.
• To bake, preheat oven to 325° and line two cookie sheets with silicone mats or parchment paper. Take the dough log out of the fridge and unwrap and slice into even pieces about a half inch in width and place on the cookie sheet leaving room for them to spread while baking.
• Bake for 9 minutes or until they’re just starting to brown on the edges. You want them under baked versus over baked. Leave on the cookie sheets for five minutes then move to a wire rack to cool completely.

Notes

• Instead of agave syrup you could use brown rice syrup, molasses, vegan honey or even molasses.
  
• You can use vegan butter sticks or measure out from a tub.
  
• Mini chocolate chips would be ideal in these. Enjoy Life Foods makes a good mini chocolate chip.
  
• Don’t over bake these. Keep a close when on them and set a timer!

Did you make this?

Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan

Pin this recipe!

Follow @bigboxvegan on Pinterest

Like Big Box Vegan on Facebook!

Follow us on Facebook