Think going plant-based means giving up soft, chewy, bakery-style cookies? Think again. In this video, we break down the science behind making vegan cookies that taste just like the classic—golden edges, gooey centers, and melty chocolate in every bite.
From choosing the right egg substitute to nailing that perfect bake time, you’ll learn exactly how to troubleshoot common pitfalls and master the variables that make all the difference. Whether your cookies keep spreading too much or you just want that ideal balance of crispy and chewy, this guide has the answers you’ve been craving.
Ready to bake cookies so good no one will believe they’re vegan? Let’s get started. 🌱💛
Chef David Dodson, a CIA-trained chef, bought our bakery in Vallejo, California, in 2008 and brought his passion for pure ingredients and expert techniques to every batch. With recipes rooted in simplicity and scaled with chef-level precision, David’s cookies are rich, complex, and unforgettable.
