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!

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

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Vegan Chocolate Chip Cookies Recipe:

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4.78 from 54 votes

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

Cuisine American, baking, vegan

Keyword cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 cookies

Author Domestic Gothess

Ingredients

• 55 g (¼ cup) vegan butter/margarine (The solid block kind NOT spreadable - I use Stork block or Naturli Vegan Block) softened
• 75 g (⅓ cup + 1 rounded Tbsp) light brown soft sugar
• 30 g (2 rounded Tbsp) caster sugar
• ½ tsp vanilla bean paste/extract
• 1 Tbsp non-dairy milk
• 100 g (¾ cup + 1 Tbsp) plain (all-purpose) flour
• ½ tsp baking powder
• 5 g (½ Tbsp) cornflour (cornstarch)
• 80 g (3 oz) dairy free dark chocolate chopped (or use chocolate chips)

Instructions

• Preheat the oven to 180°C/350°F/gas mark 4 and line a couple of metal 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. The dough should be fairly stiff.
• 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 10-15 minutes until pale golden, be careful not to overbake them, they will firm up as they cool. If they haven't spread much during baking, give the tray a hard tap on the countertop.
• 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.
  

Notes

• For the best results make sure that you follow the recipe closely. As always, I highly, 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.
• Please use a BLOCK butter/margarine, NOT the spreadable kind in a tub. It has too high a water content and therefore your cookies may not spread properly.
• If your butter is not very salted you can add a good pinch of salt to the dough.
• Use a metal baking sheet, not glass or ceramic.

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.