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Giant Vegan Bakery-Style Chocolate Chip Cookies

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 40 minutes (including cooling)
  • Yield: 3 giant cookies 1x


Your search for the perfect vegan, dairy-free, egg-free bakery-style homemade chocolate chip cookies ends here!



  • 1/2 cup vegan margarine or softened vegan butter
  • 1 cup brown sugar
  • 1/4 cup non-dairy milk (like almond or soy)
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt (about 1/4 tsp)
  • 2/3 cup dairy-free chocolate chips plus more for tops


  1. Preheat oven to 375 F. Line a cookie sheet with parchment paper.
  2. In a mixing bowl, cream together vegan margarine and brown sugar. Add milk and vanilla and stir to combine.
  3. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
  4. Add dry mixture to wet, stirring to form a dough. Add chocolate chips and stir to combine.
  5. Use scoop 5 tbsp of dough per cookie and flatten slightly into a disc shape, with a bit of extra dough piled in the middle. Repeat for other 2 cookies. Add some extra chocolate chips on top.
  6. Bake for 15-16 minutes, until starting to turn golden brown. I like to broil on 500 F for another minute or two to get them perfectly dark golden brown on top. Remove from oven and let sit 10 minutes before attempting to move. I just let mine cool completely on the pan.
  7. Store in an airtight container on the counter for 4 days or in the fridge up to 1 week.

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