Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies – crispy round the edges, chewy in the middle, loaded with chocolate chips and really easy to make; these cookies will become your new favourite recipe!

Vegan chocolate chip cookies - crispy round the edges, chewy in the middle, loaded with chocolate chips and really easy to make; these cookies will become your new favourite recipe!

I had one of those days at the weekend where you just don’t know what you are doing with yourself. I didn’t want to do any of the things that needed to be done round the house so instead I was just faffing about doing nothing at all. To pull myself out of the mood I decided to bake some cookies; and that ended up turning into a testing session to perfect my vegan chocolate chip cookies recipe.

A top down photo of a broken in half egg and dairy free vegan chocolate chip cookie.

And here is the result – perfectly soft and chewy cookies with crisp edges and plenty of chocolate chips. They are also really quick and easy to make so you are no more than twenty minutes away from warm freshly baked cookies!

I used mostly brown sugar for the best flavour, along with vanilla bean paste (though extract will do just fine too). In place of the egg I added a spoonful of cornflour to help bind the cookies together; with a little bit of soy milk to help moisten.

For the butter replacement you ideally need to use a dairy free spread that comes in a solid stick rather than the spreadable kind in a tub; in the UK I use Stork. I prefer to use chopped chocolate rather than chocolate chips, but either is fine.

I’ve kept the batch size quite small – the recipe will make eight cookies; but because there are no eggs involved it is easy to double the recipe to make sixteen if eight isn’t enough. Or you can even halve the recipe to make just four cookies.

Photo of a white plate of vegan chocolate chip cookies with a glass bottle of almond milk on a grey background

How Long Will They Keep?

The cookies are incredible when eaten warm from the oven, but will also keep well for a couple of days in an airtight container (if you manage not to scoff them all straight away that is!).

Can They Be Frozen?

Yes, the unbaked cookies can be frozen. Once you have made the dough, divide it up and shape into balls. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

Top down photo of egg and dairy free vegan chocolate chip cookies on a wire cooling rack.

If you prefer soft and cakey cookies to crisp and chewy ones like these vegan chocolate chip cookies then why not give my vegan pumpkin chocolate chip cookies a try?

Vegan Chocolate Chip Cookies Recipe:

Vegan chocolate chip cookies - crispy round the edges, chewy in the middle, loaded with chocolate chips and really easy to make; these cookies will become your new favourite recipe!
4 from 2 votes
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Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies - crispy round the edges, chewy in the middle, loaded with chocolate chips and really easy to make; these cookies will become your new favourite recipe!
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 cookies
Author Domestic Gothess

Ingredients

  • 55 g (1/4 cup) vegan spread (preferably the solid stick kind rather than spreadable - I use Stork) softened
  • 75 g (1/3 cup + 1 Tbsp) light brown soft sugar
  • 30 g (2 Tbsp) caster sugar
  • 1/2 tsp vanilla bean paste/extract
  • 1 Tbsp soy/almond milk
  • 100 g (3/4 cup + 2 Tbsp) plain (all-purpose) flour
  • 1/2 tsp baking powder
  • 1/2 Tbsp cornflour (cornstarch)
  • 80 g (3 oz) dairy free dark chocolate chopped (or use chocolate chips)

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4 and line a couple of baking sheets with baking paper.

  2. Place the vegan spread, brown sugar and caster sugar in a bowl and whisk with an electric mixer until fluffy. Whisk in the vanilla bean paste and milk.

  3. Sift together the flour, baking powder and cornflour and add to the bowl. Mix in until well combined then add the chocolate and stir through.

  4. Divide the dough into eight portions and roll each into a ball. Place them well spaced apart on the baking trays and flatten very slightly.

  5. Bake for 10-12 minutes until pale golden, be careful not to overbake them, they will firm up as they cool.

  6. Leave to cool on the tray for 10 minutes then transfer to a wire rack to continue cooling. Enjoy straight away or store in an airtight container once cool.

Recipe Notes

How Long Will They Keep?

The cookies are incredible when eaten warm from the oven, but will also keep well for a couple of days in an airtight container (if you manage not to scoff them all straight away that is!).

Can They Be Frozen?

Yes, the unbaked cookies can be frozen. Once you have made the dough, divide it up and shape into balls. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

4 Comments on Vegan Chocolate Chip Cookies

  1. Katie
    April 11, 2018 at 7:08 am (4 months ago)

    Wow, they sound great. I love experimenting with vegan bakes so I can’t wait to give these babies a whirl!

    Katie xoxo

    Reply
  2. Sally
    April 12, 2018 at 4:36 pm (4 months ago)

    They look delicious

    Reply
  3. tara
    May 9, 2018 at 5:35 am (3 months ago)

    Tried these, they don’t spread if you just leave as a ball, if you want it to look like they spread then you have to either form them into patties or press them down before you put them in the oven
    they are quite pale in comparison to the pictures

    Reply
    • hannahhossack
      May 17, 2018 at 12:30 pm (3 months ago)

      Hi Tara, whether or not the cookies spread depends very much on the type of vegan butter that you use. If it has a high water content then they will not spread as much. I use Stork and they spread very nicely. If they are too pale then it sounds like they need a little longer in the oven, they should be cooked until pale golden. The time they take will vary depending on your oven.

      Reply

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