If you’re anything like me and have been on the lookout for a truly amazing vegan chocolate chip cookie, then you’re going to love this. Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe is a game changer — these cookies come out wonderfully soft with just the right amount of chew, plus a hint of salty magic that cuts through the rich chocolate. I first tried this recipe when a friend brought them over, and honestly, I couldn’t believe they were vegan. You’ll find that they’re perfect for those times when you want a classic cookie experience without any dairy or eggs.
This recipe is brilliant for a weekend baking project or prepping in advance since the dough loves a good overnight chill. I absolutely love how the sea salt on top gives these cookies a little gourmet touch without complicating things. If you want to impress your friends or just treat yourself, Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe is that sweet spot between effortless and extraordinary.
Why You’ll Love This Recipe
- Deliciously Vegan: You’d never guess these cookies are vegan – rich, indulgent, and perfect for everyone.
- Overnight Dough Rest: Letting the dough chill gives these cookies unbeatable flavor and texture.
- Simple Ingredients: Made with pantry staples and easy swaps, so it’s accessible and hassle-free.
- Perfect Balance of Sweet & Salt: The sea salt garnish takes these cookies to the next level, creating addictive flavor complexity.
Ingredients You’ll Need
Each ingredient in Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe is carefully chosen to create that perfect cookie texture and flavor, from the flour to the chocolate chips. Here are some tips on picking the best items for your batch.
- All-purpose flour: The base of your cookies, it gives structure but still keeps them tender.
- Baking powder: Helps the cookies rise just enough without becoming cakey.
- Baking soda: Provides a slight lift and browning for that golden edge.
- Fine salt: Balances sweetness and enhances overall flavor inside the dough.
- Dark chocolate chips: I recommend 60% cocoa or higher for a rich, slightly bittersweet kick – double-check they’re vegan!
- Sugar (granulated): Adds crispness and sweetness to complement the brown sugar.
- Light or dark brown sugar: I love using dark brown sugar for deeper caramel notes; just break up any clumps before mixing.
- Neutral oil (canola, grapeseed): Keeps the cookies moist without adding extra flavor.
- Water: A little moisture to bring everything together smoothly.
- Coarse-grained or flaky sea salt (like Maldon): Sprinkled on top, it gives a lovely crunch and that wonderful salty-sweet contrast.
Variations
I love experimenting with this recipe because it’s so flexible. Once you’ve nailed the original Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe, you can personalize it by swapping in different kinds of chocolate, nuts, or even spices. Trust me, making it your own is part of the fun!
- Add nuts: Toasted pecans or walnuts lend a fantastic crunch – my family goes wild for the nutty twist.
- Use white or vegan milk chocolate chips: For a sweeter, creamier flavor variation.
- Spice it up: A pinch of cinnamon or cardamom adds warm depth that’s perfect around the holidays.
- Make it gluten-free: Try a 1:1 gluten-free flour blend that you trust, but be mindful that texture might vary slightly.
How to Make Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe
Step 1: Mix the Dry Ingredients Like a Pro
Start by whisking your all-purpose flour, baking powder, baking soda, and fine salt in a large bowl. Here’s a tip I learned: tossing the chocolate chips into the flour mixture helps them coat evenly and prevents sinking during baking. This little trick means you’ll get chocolate in every single bite!
Step 2: Whisk Together the Sugars and Oil
In another bowl, briskly whisk the granulated sugar, packed brown sugar, neutral oil, and water until everything is smooth and intermixed—about 2 minutes. If your brown sugar has clumps, break those up beforehand; it makes whisking so much easier and ensures an even distribution of sweetness.
Step 3: Combine and Don’t Overmix
Pour the flour and chocolate chip mix into the wet ingredients, then stir gently with a wooden spoon or rubber spatula until no flour streaks remain. Resist the urge to overmix — that’s key to keeping the cookies tender instead of tough.
Step 4: The Overnight Chill is a Must
Cover your dough with plastic wrap and refrigerate it for at least 12 hours, up to 24. This step is where a lot of the flavor deepens and everything firms up, making the baking process smoother and the cookies just… better. I used to skip this part until I realized it made all the difference.
Step 5: Prep for Baking
Preheat your oven to 350°F and line two rimmed sheet pans with parchment paper. Scoop the dough into 2-inch mounds—I like using an ice cream scoop for even sizes. For best results, pop the dough balls in the freezer for 10 minutes before baking. This little chill helps the cookies hold their shape and prevents them from spreading too much.
Step 6: Bake and Salt to Perfection
Before baking, sprinkle each cookie with a pinch of coarse sea salt. Bake for 12 to 13 minutes, or until the edges just start to turn golden. Keep a close eye here—overbaking turns these beauties from chewy to dry, and that’s the last thing you want.
Step 7: Cool Completely
Let your cookies cool entirely on the pan before moving them. They’ll firm up as they cool, making them easier to handle and perfect for sharing (or sneaking, if you’re like me!).
Pro Tips for Making Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe
- Use Fresh Brown Sugar: I found fresh, soft brown sugar makes your dough smoother and sweeter; old clumpy sugar can throw off texture.
- Chill the Dough Well: Skipping the overnight rest leads to flatter, less flavorful cookies — giving it time makes a world of difference.
- Freeze Dough Mounds: A quick 10-minute freeze helps cookies keep their iconic shape and prevents spreading.
- Don’t Overbake: Pull them out when edges just turn golden; they’ll continue to cook slightly on the hot sheet.
How to Serve Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe
Garnishes
I always sprinkle flaky sea salt on top right before baking—Maldon is my go-to. It adds the perfect crunchy, salty finish that contrasts with the sweet chocolate and dough. You can also add a tiny drizzle of melted vegan chocolate for an extra-special touch when serving guests.
Side Dishes
These cookies pair beautifully with a cold glass of almond or oat milk, especially for dunking. A scoop of vegan vanilla ice cream on the side makes for a dreamy dessert. I also love serving them alongside fresh berries to cut through the richness.
Creative Ways to Present
For birthdays or special occasions, I’ve arranged these cookies in a stacked tower or wrapped them up in cellophane tied with a pretty ribbon as gifts. You can even sandwich them with vegan frosting or nut butter for a fun twist—these cookies hold up great!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and chewy for about 4 days. If you prefer a crisper edge, pop them in a loosely covered container or let them air out a little.
Freezing
You can freeze these cookies baked or unbaked. For baked, I separate them with parchment paper and freeze in a zip bag—then they thaw quickly at room temp or in the microwave. For the dough, freezing balls before baking makes last-minute cookies a breeze.
Reheating
Reheat cookies in a warm oven at 300°F for 5 minutes to refresh that just-baked softness. Avoid microwaving too long or they’ll turn rubbery—I’ve found gently warming them is the way to go.
FAQs
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Is Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe truly vegan?
Absolutely! This recipe uses no animal products—no eggs, no dairy, and the chocolate chips should be vegan-certified (look for 60% cocoa or higher and check the ingredients). It’s a delicious vegan alternative that doesn’t compromise on taste or texture.
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Can I use a different type of oil instead of canola or grapeseed?
Yes! Any neutral-flavored oil works well, such as sunflower or light olive oil. Avoid strong-flavored oils like extra virgin olive oil which might overpower the cookie’s flavor.
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Why is chilling the dough overnight important?
Chilling the dough for 12-24 hours allows the ingredients to meld, resulting in more developed flavors and improved texture. The fat solidifies, which prevents spreading and helps create a thick, chewy cookie that holds its shape.
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How do I avoid flat or tough cookies?
Key is not overmixing once you add flour, chilling the dough before baking, and baking at the right temperature without overbaking. Following these steps ensures tender, thick cookies every time.
Final Thoughts
Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe quickly became one of my all-time favorites because it hits that rare balance of classic-cookie nostalgia with a completely plant-based twist. I love sharing these with family and friends who are curious about vegan treats—most end up asking for the recipe! Whether you’re new to vegan baking or an old pro, these cookies make the perfect easy, bake-ahead project that tastes anything but simple. I can’t wait for you to try this recipe and experience how delightfully soft, rich, and satisfyingly salty these cookies turn out. Happy baking!
Print
Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies Recipe
- Prep Time: 12 hours 20 minutes
- Cook Time: 13 minutes
- Total Time: 12 hours 33 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies are delightfully rich and chewy, featuring dark chocolate chips and a hint of sea salt that enhances their flavor. Perfectly vegan and made with simple pantry ingredients, these cookies require a long refrigerated rest for optimal texture and are baked to golden perfection. Enjoy a sweet treat that’s both indulgent and plant-based.
Ingredients
Dry Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cup dark chocolate chips (60% cocoa content or higher, vegan)
Wet Ingredients
- 1/2 cup (100 grams) sugar
- 1/2 cup (110 grams) packed light or dark brown sugar
- 1/2 cup plus 1 tablespoon neutral oil (canola, grapeseed, or similar)
- 1/4 cup plus 1 tablespoon water
Garnish
- Coarse-grained sea salt or flaky sea salt (e.g., Maldon) for sprinkling
Instructions
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Add the dark chocolate chips to the flour mixture and toss to evenly coat them. This helps prevent the chips from sinking during baking.
- Mix sugars with liquids: In a separate large bowl, whisk the granulated sugar, brown sugar, oil, and water briskly until the mixture is smooth and fully incorporated, about 2 minutes. Make sure to break up any brown sugar clumps before whisking to ensure even sweetness.
- Combine wet and dry mixtures: Add the flour and chocolate chip mixture to the sugar-oil mixture. Stir gently with a wooden spoon or rubber spatula until just combined and no streaks of flour remain. Avoid overmixing to keep the cookie texture tender.
- Refrigerate dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 12 hours, up to 24 hours. This resting period is crucial to develop flavor and improve texture.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Remove the dough from the refrigerator and scoop it into 2-inch mounds using an ice cream scoop or spoon. For best shape retention, freeze the dough balls for 10 minutes before baking.
- Salt and bake: Sprinkle each dough ball lightly with coarse sea salt. If the dough was frozen, let it come out first before baking. Bake the cookies for 12 to 13 minutes, or until the edges are just golden but the centers remain soft. Be careful not to overbake.
- Cool and serve: Allow the cookies to cool completely on the baking sheets before serving to let them set properly and enhance chewiness.
Notes
- Use fresh, soft light brown sugar or dark brown sugar for better flavor and texture.
- Do not skip the refrigeration step as it profoundly impacts the cookie structure and taste.
- Freezing the dough portion helps maintain cookie shape for a thicker, chewier result.
- Adjust salt sprinkle to taste; it balances the sweetness and intensifies chocolate flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
