Go Back
+ servings
Plant Butter Vegan Chocolate Chunk

Vegan Plant Butter Chocolate Chip Cookies

These bake up flat, dense and chewy. I always measure the ingredients by weight. If you don't have a scale, spoon the flour into the cup so you don't accidentally pack in too much.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14
Author Cookie Madness


  • 130 grams all-purpose flour 1 cup
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar 50 grams
  • 7 tablespoons Country Crock plant butter stick cut into chunks
  • 1/3 cup maple syrup 100 grams
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup chopped bittersweet or dark chocolate


  • Preheat oven to 350 degrees F.
  • In a medium size bowl, thoroughly stir together the flour, salt, baking powder, baking soda and sugar.
  • In a second bowl (or in a 2 cup microwave-safe measuring cup) melt the plant butter in the microwave, stirring every 30 seconds, until gently melted.
  • Add the maple syrup and vanilla to the melted plant butter.
  • Add the syrup mixture to the flour mixture and stir with a heavy duty scraper until well mixed. Dough will be soft and a bit shiny.
  • Stir in the chocolate chips. Put the bowl in the refrigerator for about 10 minutes or until it is thick enough to scoop.
  • Using a rounded tablespoon or a medium cookie scoop, scoop out about 14 rounds of dough. Put them on a plastic wrap lined plate and chill until ready to bake or bake immediately.
  • Arrange about 2 inches apart on a parchment lined baking sheet and bake for 12 minutes.


I tested these with Gold Medal flour, Sprouts Grade A Maple Syrup and organic sugar. Results may vary with different brands, but shouldn't vary by much!