Vegan Chocolate Chunk Cookies from Insomnia Cookies feature rich dairy-free chocolate chunks embedded in a soft, chewy cookie made with plant-based ingredients, delivering a decadent and dairy-free treat with a perfect balance of gooey chocolate and tender crumb.
Equipments
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Wire cooling rack
- Oven
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120g) vegan butter
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup (170g) vegan chocolate chunks
Ensure you use vegan butter and unsweetened non-dairy milk to keep the cookies fully plant-based and dairy-free. Choose high-quality vegan chocolate chunks for a rich, gooey texture and optimal flavor balance. Properly measure the flour and sugars to maintain the ideal cookie consistency--soft and chewy without being too dense. Using parchment paper or silicone baking mats prevents sticking and promotes even baking for tender crumbs. Your homemade Vegan Chocolate Chunk Cookies can closely mimic the indulgent taste of the Insomnia Cookies original, delivering a delicious plant-based treat.
Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, whisk together flour, baking soda, and salt.
- In another mixing bowl, beat vegan butter, brown sugar, and granulated sugar with an electric mixer until creamy.
- Add non-dairy milk and vanilla extract; mix until combined.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Fold in vegan chocolate chunks with a rubber spatula.
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes.
- Transfer cookies to a wire cooling rack to cool completely.
Substitution
The Vegan Chocolate Chunk Cookies from Insomnia Cookies copycat recipe offers a delicious plant-based alternative to traditional cookies, combining rich vegan chocolate chunks with a soft, chewy texture. If you don't have vegan butter on hand, coconut oil or margarine can be substituted, though this may slightly change the flavor and texture. Using oat milk or almond milk as a non-dairy substitute in place of the specified unsweetened non-dairy milk is perfectly fine to maintain moisture. When measuring flour, spooning it into the cup and leveling it off results in more accurate amounts, which helps ensure the desired cookie consistency. To prevent sticking, always line baking sheets with parchment paper or silicone mats before baking.
Tips
Ensure your vegan butter is softened to room temperature before creaming it with sugars to achieve a smooth, fluffy dough. Measure your flour accurately, ideally by spooning it into the measuring cup and leveling off, to prevent dense cookies. Avoid overmixing the dough after adding the dry ingredients, as this can result in tough cookies instead of tender, chewy ones. When baking, watch your cookies closely in the last few minutes to remove them once the edges are golden, keeping the centers soft for perfect texture.
Nutritions
Vegan Chocolate Chunk Cookies from Insomnia Cookies provide a dairy-free option rich in plant-based fats and sugars, mainly from vegan butter and brown sugar, contributing to their soft and chewy texture. Each cookie contains around 160 grams of all-purpose flour combined with 170 grams of vegan chocolate chunks, offering carbohydrates and antioxidants from the chocolate. Unsweetened non-dairy milk adds moisture without lactose, making this treat suitable for those with dairy intolerances. Your choice of these cookies balances indulgence with the benefits of plant-based ingredients, perfect for vegan diets.
Storage
Store your Vegan Chocolate Chunk Cookies in an airtight container at room temperature to maintain their soft and chewy texture for up to 3 days. For extended freshness, freeze the cookies by placing them in a sealed freezer-safe bag or container, separating layers with parchment paper to prevent sticking. When ready to enjoy, thaw cookies at room temperature or warm briefly in the oven to restore their gooey chocolate goodness.
Variation or Alternatives
You can substitute all-purpose flour with gluten-free flour blend for a wheat-free option without compromising texture. Replace vegan butter with coconut oil for a hint of tropical flavor and a slightly crisper cookie edge. Use almond milk or oat milk instead of any other non-dairy milk to enhance creaminess and add subtle nutty or sweet undertones. If you prefer a sweeter cookie, increase the brown sugar by 1/4 cup to intensify caramel notes while maintaining chewiness.
Allergies
These Vegan Chocolate Chunk Cookies may trigger allergies due to common allergens such as wheat in the all-purpose flour and soy or nuts potentially present in the vegan chocolate chunks. You should carefully check ingredient labels for traces of dairy, gluten, or nuts, especially if you have severe sensitivities. Cross-contamination risks may also exist during production, so those with allergies should proceed with caution.
Why this recipe?
Insomnia Cookies' Vegan Chocolate Chunk Cookie is loved for its rich, fudgy texture and intense chocolate flavor, crafted without animal products. This cookie offers a deliciously indulgent treat that caters to vegan and dairy-free diets without compromising taste. Making a copycat version at home allows you to customize ingredients for freshness and dietary preferences while enjoying that same soft, gooey experience. Your homemade batch captures the essence of the original while providing control over quality and satisfaction.