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 (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.
Julie
I've just made these with added cherries any they're the perfect texture!
These and your orange cinnamon butter biscuits are fantastic. Me and my boyfriend love both recipes and we always have some in the biscuit tin for emergency snacking.
Larhysa Saddul
Hiya, can I use gkuten free flour instead of normal flour for this?
hannahhossack
Hi Larhysa, I'm afraid that I haven't tested these with gluten free flour so I don't know how they would turn out.
Evie
These are my new favourites!! They look and taste amazing. Defo will make a double batch next time!
Shauna
My dough was super crumbly, so I had to add a little more milk to get it too a cookie dough consistency. They didn’t spread at all and weren’t even slightly browned at the end of the cook time! I know my oven heats correctly, so I’m so confused what is going on! I used earth balance buttery sticks.
hannahhossack
Hi Shauna, sorry to hear they didn't work out for you. Did you weigh out your ingredients or did you use cup measures? It sounds like there was too much flour, cups are very inaccurate and it is extremely easy to measure out too much flour if using them. I really recommend usisng a digital scale instead if you didn't already.
Em
I made these and they were a complete disaster, I used stork like you said but they bubbled in the oven and turned crunchy and brown! 🙁
hannahhossack
Hi Em, sorry to hear they didn't turn out for you, it sounds like maybe the measurements were slightly off and they needed a bit more flour. I've never had that happen before and I've made these a lot!
Laura Booth
I made these last night and they turned out so well! Definitely the best vegan cookie recipe I have found so far!
Genie
Thanks for this recipe! I followed the recipe to a T. I used the Naturli but it didn't bake in 10-12mins more like 35. I haven't taken them out of the oven yet but could you please tell me where I went wrong? I preheated the oven as well.
Thanks
hannahhossack
Hi Genie, could you let me know some more details about what actually went wrong? The cookies should still be soft when they come out of the oven, they firm up as they cool.
Genie
Hi yes! I did leave them in for too long but they were not even close to ready at 10-12 mins, they were still raw dough, I think next time I will do 20mins instead of 35 mins.
hannahhossack
Hi Genie, it might be worth investing in an oven thermometer as it could be that your oven runs cold; baking times can really vary depending on your oven.
Ashley
These were amazing! I added pecans and oats and they turned out lovely. I will definitely be making these again.
Georgie
So great!!
I’ve had the non vegans In my house beg me to make more!
They thought that I had a bought them from the bakery!
Louise
Delicious! A wonderful recipe, my husband and children loved them.
Debbie
These are the best cookies I’ve made!
They are delicious, so quick to make and come out perfect , every time!
Amazing x
Kachina
These cookies are amazing! I've adapted the recipe a little for some new flavour combinations, but I also tried it exactly as the recipe says and they're perfect vegan cookies.
Sara Hobbs
All eaten in a day. A very big hit with my vegan son.
Eve
Delicious!! I have been trying all these recipes and finally found THE ONE! We just ate some and going straight back to make a double quantity. Made exactly as per recipe with weight measurements. Thank you
Claire
Amazing recipe. Just how I like my cookies - slightly crispy on the outside, and soft and chewy inside. Just like a Millie’s cookie! As someone else mentioned, I too found they were a little pale but was conscious of not wanting to overtake them so took them out after 12 mins (I used the Naturli block btw). They were definitely cooked and still tasted delicious all the same. I did find them quite sweet though, esp with the choc chips. I wondered if you need that amount of sugar for the crispiness on the outside or if you could get away with reducing either or both sugars? Anyone know?
Caroline
Just done right now, these cookies are fabulous ! Thank you for the recipe ! :))
Judy Jones
Wow!! Just made a batch of these and they are excellent!!! Super simple to throw together and don’t think I’ve ever made cookies that look and taste the part so well!! I love that this recipe includes normal ingredients- I only had to fetch in the chocolate for the chips. This will be my go to cookie recipe from now on. Thanks so much for sharing such an amazing recipe!
Cat
Tried a few vegan cookie recipes.
This is the best one so far!
I doubled up on the recipe and got 11 chunky cookies
Rebekah
My goodness, these are perfect! Only just taken them out of the oven and they're delicious. I doubled the recipe, so easy Thank you.
Hayley
So good! I used nutlex and a little more flour and they worked for me perfectly.
Thanks!