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.
Mandy
Thanks for the recipe! It is easy, quick and the result are chewy and delicious cookies!
I wonder if it's possible to lower the sugar? a little too sweet for my taste.
Hannah
Hi Mandy, I'm glad you enjoyed them! You may be able to lower the sugar by about 30 grams but the cookies might be a bit fatter and less chewy in texture. I can't say for sure without testing it myself.
Erin
These came out absolutely delicious!! So perfectly crisp but yet soft and gooey on the inside. I will definitely make these again! Thank you for the recipe!
Beth
The cookies won’t seem to flatten or spread, why would that be? They’re sort of domed and more cake/biscuit like.
Hannah
Hi Beth, are you using a vegan block butter with a fat percentage of at least 75%? Did you weigh out the ingredients in grams or did you use cups?
Lene
This recipe is absolutely perfection! Thank you x
Anna
So simple yet so delicious! I have NEVER made anything that has this godly heavenly texture. They were baked 3 times in the past 2 weeks because well, they don't last long in my household 😀
P.S I was using 30 grams less sugar, also tried making them using some dark chocolate with orange mixed with just dark one. It gives it a very nice kick.
Thank you lots for this recipe <3
Amber
Hi, ive just gone to make these cookies and realised I only have the spread kind of butter would it work if I did half that and half trex or would it change the recipe too much?
Hannah
Hi Amber, I think that could work but I can't say for sure without testing it I'm afraid.
Charlie
Hey! I always add only about 1/5th of the amount of sugar and they still turn out very chewy and delicious. Love the recipe! I always bake them for a lot of people and everyone loves those cookies!
Cat
This is the first vegan cookie recipe i have had success with! So happy to finally be able to make cookies where the oil doesn't seperate out. It will be my go to recipe from now on!
Alexis
Did anyone else find that the dough was far too soft? Not sure what I did wrong but they spread out so much, got so thin, couldn’t even spatula them off the trays, they were like paper.
Shreya
I let the dough cool in the fridge before scooping and baking! That made a big difference in preventing them from spreading too much.
Hannah
By FAR the best cookie recipe (including non-vegan recipes) that I have ever used. They always come out perfect and I love that I can customise them with different flavours. My boyfriend loves them, and he always wants me to make big batches! This recipe made me try many of your other recipes - most of them are just wonderful 🙂
Flo
I don't understand what I could've done wrong but these were crunchy and crispy, I chucked out about a quarter of the mixture because even after 3 attempts with different timings and different temperatures they still came out hard.
Micky
Amazing cookies!! One of the best vegan cookie recipes I've used
Mari
Big hit at home! Chewy, soft, sweet but not sickly, and easy to make! Thanks!!
James
So so good, tried three different cookie recipes lately to try and find "the one". Very happy to have found it
Alexander
The others here aren't lying, this is hands down the best cookie recipe I've ever used!! I fell in love the very first time I tried it, and have made them a good few times by now!
From what I've noted, it's definitely worth getting a good quality chocolate and chopping it yourself!
I've recently also tried replacing the cornstarch with a tiny bit, about 1/4th or 1/8th teaspoon, of xanthan gum. It's usually my go-to binding agent since cornstarch can cause a slight starchy taste, but it can be a bit harder to find.
Andrea Kilner
Mine have spread too much, what did i do wrong?
Hannah
Hi andrea, it's hard to say without being there when you baked them, did you use the gram measurements?
Nicole
These are so good! The only thing is that mine do not look like the photos they didn’t spread much and even using the counter, they stayed sort of round. Still delicious none the less! I think I might use a bit less white sugar next time though as they were a little too sweet!
Kay
So nice! Do we just double the ingredients to make the 16 cookies.. so many want them .
Hannah
Hi Kay, yes just double everything 🙂
Zach
I made this with a few subs because I was out of stuff.
1/2 tsp baking powder = 1/8 tsp baking soda and 1/2 tsp vinegar (I used apple cider but others are fine, or lemon juice, you just need something acidic)
Brown and caster sugar 105g -> 98g granulated sugar + 1/2 tbsp molasses
1/2 tsp vanilla extract -> 1/2 tsp almond extract (I was out of vanilla, and planning on adding walnuts and hemp hearts, so I figured it would go well with the other nutty flavors, which it did, however, less would have been better. I think it has a stronger flavor than vanilla.)
Corn starch -> Potato starch 1:1
80g dark chocolate chips -> ~ 25g chocolate chips, ~ 25g dried lightly sweetened cherries, ~ 20g walnuts, ~ 10g hemp hearts
I also added a pinch of salt
I was baking at high altitude (~5500') so I increased the temperature to 375F. Pretty yolo I know, you're supposed to adjust flour/sugar/baking powder/water ratios or something as well but I get lazy here often.
I also divided mine into 12 cookies instead of 8. I ended up baking for 12 minutes which made them crunchy on the outside and soft on the inside, but some may prefer 11 minutes.
I thought for sure these were going to come out kinda whack with all the random stuff I did but nope. Hannah must be some kind of witch because these were absolutely amazing, and I'm not a great baker. I'll definitely be coming back here. All praise the domestic gothess!
Buttercup
This is the best cookie recipe I've ever used. Simple, no chilling so it's super quick. My go-to recipe for sure!
Lina
Just pulled these out of the oven. Not sure what i did wrong but they came out the same way they went in… it was very difficult to mix as it was all crumble and i had to use my hands. lol, I’m not very good with baking but was hoping for some success with this
Hannah
Hi Lina, I'm sorry to hear you had issues, the dough should not be crumbly at all. Did you weigh out the ingredients using a scale or did you use cups?
Suzy
I made three batches of these over Christmas and they flew off the plate each time! So happy I've found you Hannah, I've had so much fun with your recipes this Christmas, thank you x
Nusa
Hi, I made these a few times already and absolutely love them - even my non-vegan husband goes crazy for them! I was wondering if I could prepare the dough the night before and put it in the fridge to bake the next day?
Hannah
Hi Nusa, yes absolutely, cookies are usually even better if the dough is rested in the fridge before baking.
Susan
What kind of non dairy milk to you recommend?
Hannah
Hi Susan, I always use soya milk for baking.
Zoe
So happy with how these have turned out! Gooey on the inside, crispy on the outside. I used a dark Mint chocolate and they turned out SO good!
Audrey
I don’t think you understand how many times i’ve made these cookies this week!! This is the BEST cookie recipe ever I genuinely cannot stop eating these omg! THANK YOU FOR THIS THEYRE PERFECT
Zuzana Kovacova
Hi, do you think substituting the hard vegan oil spread with coconut milk would work? Not a huge fan of seed oils thank you so much Jo
Hannah
Hi Jo, no coconut milk definitely won't work but I have a recipe for cookies made with olive oil if that works for you? https://domesticgothess.com/blog/2021/03/05/olive-oil-chocolate-chip-cookies-vegan/
G
Would it still work to use regular butter and milk in this recipe? I don’t need it to be vegan, just egg free. Also would regular sugar be okay instead of caster? Thanks!
Hannah
Yes that should be fine and yes, granulated sugar will work.