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:
Vegan Chocolate Chip Cookies
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 Tablespoon) light brown soft sugar
- 30 g (2 rounded Tablespoons) caster sugar
- ½ teaspoon vanilla bean paste/extract
- 1 Tablespoon non-dairy milk
- 100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour
- ½ teaspoon baking powder
- 5 g (½ Tablespoon) cornflour (cornstarch)
- 80 g (3 oz) dairy free dark chocolate chopped (or use chocolate chips)
Instructions
- Preheat the oven to 180°C/160℃ fan/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.55 g (¼ cup) vegan butter/margarine (The solid block kind NOT spreadable - I use Stork block or Naturli Vegan Block), 75 g (⅓ cup + 1 rounded Tablespoon) light brown soft sugar, 30 g (2 rounded Tablespoons) caster sugar, ½ teaspoon vanilla bean paste/extract, 1 Tablespoon non-dairy 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.100 g (¾ cup + 1 Tablespoon) plain (all-purpose) flour, ½ teaspoon baking powder, 5 g (½ Tablespoon) cornflour (cornstarch), 80 g (3 oz) dairy free dark chocolate
- 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.
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.
Lisa
Can I ask what the golden syrup does to the recipe? A
Chahna
Amazing cookies! Saw one comment saying they came out paler than the photos as did mine but they tasted great and wouldn’t go past baking them for 12 minutes so don’t be tricked by the colour 🙂
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!
Holly Hulett
They came out great. Have you tried using less sugar. I am trying to cut back but I know it impacts the way the cookie bakes. Also buYany chance do you have the nutritional information.
hannahhossack
Hi Holly, glad you enjoyed them! No I haven't tried using less sugar, it would definitely impact the texture, they would be likely to turn out more dry and cakey but you could always try baking a half batch with less sugar to see how they turn out. I don't have the nutritional info I'm afraid, you could input the recipe into My Fitness Pal to get a rough idea if you like. https://www.myfitnesspal.com/recipe/calculator
Louise
200 (well 201 to be precise) calories per cookie using MyFitnessPal
Geraldina
Amazing tasting!
Do you have the nutritional info tho as I'm trying to lose weight and would love to know what's in them:)
hannahhossack
I'm glad you enjoyed them! I don't have the nutritional info I'm afraid but you could try inputting the recipe into my fitness pal to get a general idea: https://www.myfitnesspal.com/recipe/calculator
Silvia Balcazar
What can I use instead of butter? I can’t find vegan butter in my country 🙁
hannahhossack
Hi Silvia, unfortunately I don't think that you can simply swap the butter for anything else, the recipe would need to be tweaked and tested for it to work. Do you not get any dairy free margarine in your country? Vegan butter is just margarine.
Harpreet
Hey! Just about to try this out as they look great, just wondering, should I refrigerate them for at least an hour before baking or is there no need? Thanks!
hannahhossack
Hi Harpreet, there is no need to refrigerate them before baking but the dough will keep in the fridge for a day or two if you want. I hope you enjoy them!
Angie
Can you use coconut oil in place of the vegan butter, and flax meal and water in place of the cornstarch?
hannahhossack
Hi Angie, I haven't tried either of those subs I'm afraid. It will probably work ok but I can't say for sure. Let me know how it turns out if you give it a try!
Paul
YUMMY!
These came out delicious. I used vegan becel margarine and mine didn't spread much so I just pressed them down and they flatten a little more as they settle after baking. And after some vaping they quickly disappeared.
Hannah
I made these today and they were delicious (all gone now!). I used M&S baking block as the "butter". Great recipe!
Tanille
Amazing, our little girl has allergies, so great recipe as a treat, worked well!!
Cyan
Such an FANTASTIC and yet easy recipe. Made mostly with ingredients that I (and maybe you!) always have in the house anyway. This is meat eater approved and a firm favourite with my friends now! They have been requested repeatedly at summer picnics. I've honestly made them at least a dozen times this month.
So thank you Domestic Gothess!!! I'm trying to transition to veganism and finding amazing recipes like this bring me one step closer. Knowing I can easily have access to DELICIOUS cookies any time I want is a joy.
NOTE- A little tip to anybody using this recipe, when you take them out the oven, give the tray a hard slam against a hard surface. They will collapse into themselves a little and give you that crinkly cookie texture you desire. Also, I used just regular vegan margarine, not the solid stick stuff and they come out just fine! 🙂