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.
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 really need to use a dairy free spread that comes in a solid stick rather than the spreadable kind in a tub which has too high a water content for baking.
In the UK I use Stork block or Naturli Vegan Block (Vitalite also make a solid block one but I haven’t tried it yet). In the US I think that Earth Balance buttery sticks would be the correct product to use.
I prefer to use chopped chocolate in my cookies 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.
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.
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?
And if you are a fan of peanut butter then you will love my vegan peanut butter chocolate chip cookies!
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
Vegan Chocolate Chip Cookies Recipe:
Vegan Chocolate Chip Cookies
Ingredients
- 55 g (1/4 cup) vegan butter (The solid stick kind rather than spreadable - I use Stork block or Naturli Vegan Block) 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
-
Preheat the oven to 180C/350F/gas mark 4 and line a couple of baking sheets with baking paper.
-
Place the vegan butter, brown sugar and caster sugar in a bowl and whisk with an electric mixer until fluffy. Whisk in the vanilla bean paste and milk.
-
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.
-
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.
-
Bake for 10-12 minutes until pale golden, be careful not to overbake them, they will firm up as they cool.
-
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.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Katie
Wow, they sound great. I love experimenting with vegan bakes so I can’t wait to give these babies a whirl!
Katie xoxo
Sally
They look delicious
tara
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
hannahhossack
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.
Annabelle
Hi! Thanks for the recipe, I’ve been making it without cornstarch and I’ve found they turn out great! Can I ask what the cornstarch is needed for?
Thanks! X
hannahhossack
Hi Annabelle, the cornflour just helps to act as a binder in place of the egg; it is good to know that they still work without it! I’m glad that you enjoy them 🙂
Charlie
This is possibly the sixth time baking these cookies, I don’t need another recipe. Vegans and non-vegans alike love them, and cannot tell the difference to their dairy alternative. The best thing is there are no overly complicated ingredients, the only things I need intentionally buy for these are dark chocolate chips and Naturli.
Joe Buxton
HI,
please please try adding 2 tbsp of golden syrup ! I promise you this adds another level of loveliness.
Tanith Ridgway
We made these yesterday as my daughters friend is vegan. They were absolutely delicious and I will now be making these instead of my normal ones! Has anyone ever made a chocolate version, is it just a case of putting less flour and cocoa instead?
Milena
I must try them!
Emily
They tasted looked and smelled amazing and there a vegan recipe what more could you asks for
Jules
Just made these with chocolate chips and pecan. They are delicious, crunchy on the outside and chewy on the inside. My new favourite vegan cookie – thank you
Kristina
I had to add more almond milk the recipe was not enough wet to combine it together
Kaitlyn
I made these without cornstarch and without the correct kind of Vegan butter and they turned out ok. Delicious but did not spread so I had to press them down myself, and also were very pale in colour, not golden like the picture. I also had to add quite a bit more almond milk as the mixture was very dry and did not bind well.
hannahhossack
Hi Kaitlyn, I’m glad you enjoyed them! I think those issues are down to using the wrong kind of butter, block really is best!