Menu

Vegan Chocolate Chip Cookies!

*This post may contain affiliate links. Please see my disclosure for more details!*

Easy and Delicious Vegan Chocolate Chip Cookies – Gooey, Crunchy, Soft and So Easy to Make Epic Vegan Cookies! 

Cookies have always been one of my favourite things to bake in the world – everyone loves cookies. Whether it’s shop bought digestives (which I would call a biscuit, but whatever) or the complete opposite with my NYC Chocolate Chip Cookies, cookies are epic. 

I love a shop biscuit/cookie/anything whether it’s just funking it into my cup of tea, or using it for a biscuit base to a cheesecake, and I think everyone will agree that we as a world adore them. They are easy to eat, sweet and delicious little treats! 

On the other hand, I LOVE making them. I have so many delicious cookies recipes on my blog, but so far… none were naturally vegan. I have had so many requests for a vegan cookie recipe, that I thought it was about time! This recipe is as close to my other recipes as it can be, but veganised! 

I based this recipe on the NYC Cookies, and switched as little as possible so that they were as similar as possible. There are so many ways of making something vegan if you are switching ingredients that this was quite easy!

I started by switching the butter to vegan butter.. I prefer using block type butter, even when vegan baking, so I used stork block (not the tub kind). I find it better than the spreadable kinds which can be very soft – but both work really well! 

For the egg, there are a few methods. You basically need something that will switch out the liquid part of the egg, to help bind the cookie dough. As it’s only one egg in the cookie it is quite easy. You can use an overripe mashed banana, apple sauce, or anything similar – but fitting to my vegan cake recipes, I used vegan milk! 

The other ingredient that you need to think about changing is the chocolate. Some chocolates that you buy in the shops are naturally vegan, but they are nearly always dark (unless you look specifically for dairy free/vegan chocolate) – so if you like dark chocolate then you are fine. However, I used the galaxy vegan chocolate orange because we all know I loved chocolate orange

The other ingredients in the cookies should (but please make sure to double check if you have allergies!) be vegan. Flour, baking powder, bicarbonate, salt, sugars and vanilla is all the other bits you need! I have not tried these vegan cookies gluten free yet as well, but I would say it’s an easy switch to gluten free flours, with a bit of xantham gum!

When it comes to mixing this cookie dough, I use my stand mixer with the beater attachment – you can use an electric hand whisk, or even just a bowl and a spatula so it suits all equipment levels! You combine the vegan butter and sugars like normal, till they are combined. Add in the dry ingredients, and mix again! 

It will be quite a crumbly dough, but then gradually pour in the milk, whilst mixing, and make it into a lovely cookie dough! Add in the chopped up chocolate, and then portion. I made 12 cookies out of this batch (at 80g each) but you can make them smaller (less baking time) or larger (longer baking time). 

To get a crunchy cookie, you need to bake for slightly longer, but the inside will always be soft and delicious in this type of cookie! I love it that way, it’s 100% my favourite cookie. I hope you love this recipe – and if you try and of the other vegan substitutions then let me know in the comments!! x

Vegan Chocolate Chip Cookies

Easy and Delicious Vegan Chocolate Chip Cookies - Gooey, Crunchy, Soft and So Easy to Make Epic Vegan Cookies! 
4.91 from 20 votes
Print Pin Rate
Category: Vegan
Type: Cookies
Keyword: chocolate chip
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 Cookies
Author: Jane's Patisserie

Ingredients

  • 125 g Vegan Butter
  • 175 g Light Brown Sugar
  • 1 tsp Vanilla
  • 300 g Plain Flour
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 300 g Vegan Chocolate (chips/chopped)
  • 75 ml Vegan milk (I used almond)

Instructions

  • Add the vegan butter, sugar and vanilla to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until combined.
  • Gradually add in the vegan milk until the cookie dough is formed.
  • Add in the vegan chocolate and mix until distributed well!
  • Portion the cookies - I do 80g per cookie for 12 cookies and lightly rolly into balls of dough. Put them in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take the cookies out of the freezer/fridge and put onto two large lined trays - I do 6 per tray.
  • Bake the cookies in the oven for 10-11 minutes. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!

Notes

  • Instead of Milk you can use
    • 1/2 medium banana, mashed
    • 1tbsp flaxseed with 3tbsp water
    • 4tbsp applesauce
    • And there's so many more...! 
  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch - they will take 12-13 minutes from frozen.
  • Once baked, these will last for 4-5+ days!
  • If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
  • White granulated is a good substitute for the light brown soft sugar, or dark brown soft if you want a more caramel flavoured cookie!
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

51 Comments

  • Sabrina
    May 6, 2021 at 4:23 pm

    Hello,
    If I wanted to make these oatmeal, how much oats should I add please? And would I need to change or add anything else?
    Thank you

    Reply
  • Vicqui James
    April 27, 2021 at 6:46 pm

    5 stars
    First time making cookies and these were delicious!!

    Reply
  • Gabriele N.
    April 20, 2021 at 2:20 pm

    5 stars
    these are delicious, however on my second and third attempt they simply refused to spread burning baking.. i’ve ended up having to squash them down half way through so they wouldn’t be literal balls. do you know what could be my problem ? i freeze them for exactly 30 mins like on recipe and the only difference is that i put 200g of chocolate instead of 300g. also on the second attempt i added fresh blueberries so thought that could have been the culprit, but this time i’ve added freeze dried blueberries, which i assumed would be fine, and they still didn’t spread 🙁 is there anything else which could be a problem except the blueberries ?

    Reply
    • Jane's Patisserie
      April 26, 2021 at 3:18 pm

      Hey, most likely is that the cookie balls were rolled too tightly or the oven is too hot which xx

  • Rebecca
    March 31, 2021 at 10:47 pm

    Hi Jane,

    Could I sun gluten free flour in this recipe?

    Thanks

    Reply
  • Alice
    March 27, 2021 at 3:30 pm

    Yummmm.
    Have just discovered your recipes Jane and have never had so much baking success!
    These were absolutely scrummy & so easy to make.

    Reply
    • Jane's Patisserie
      April 1, 2021 at 11:07 am

      Thank you so much!xx

  • Julian
    March 21, 2021 at 6:01 pm

    4 stars
    Hi Jane, thanks for your incredible recipe. They were stunning! Although using 150gr of 80% dark chocolate was more than enough for me.
    I didn’t quite like that they wouldn’t snap as they turned out quite chewie on the inside. How could I make them more snappy and less cake-y? Thank you!

    Reply
    • Jane's Patisserie
      March 22, 2021 at 4:16 pm

      Unfortunately these will be cakey and are hard to get snappy x

  • Pat
    March 18, 2021 at 1:32 pm

    Hi Jane
    Can I use Stork in a tub for these? As I have it to hand, have you ever used that for baking cookies?

    Reply
    • Jane's Patisserie
      March 18, 2021 at 2:07 pm

      You can do – but the tub is not vegan x

  • Sara
    March 2, 2021 at 8:27 pm

    5 stars
    Best cookies I’ve ever baked! This is an amazing recipe, the cookies are the perfect texture and they turn out perfect. Would definitely do again!

    Reply
  • MaryEllen
    March 2, 2021 at 7:27 pm

    5 stars
    I made these the other day and I can’t tell you enough how delicious they were. I had used a little less chocolate chips (personal taste as I prefer dough over choco chips) but they were so easy to make and fantastic. I brought some over to my friends in my “social bubble” as well and they couldn’t stop raving about it!! Thank you so much!!

    Reply
  • Reeny
    February 25, 2021 at 10:07 pm

    Hi Jane! Do you think this would work if the butter was swapped for almond or peanut butter? Thank you!

    Reply
  • leona
    February 21, 2021 at 9:05 pm

    5 stars
    So good! To make them more like NYC cookies, i used 50ml milk and only baked for around 8 or 9 minutes. This is now my go-to cookie recipe!

    Reply
  • Jen MacIntyre
    February 21, 2021 at 8:23 pm

    5 stars
    I made these with about two thirds of the sugar. The oven time was neater 14 mins, and they are the devil to mix, but they are so worth it.
    I shall be making them again.

    Reply
  • Maria Hughes
    February 20, 2021 at 7:14 am

    5 stars
    These were awesome will definitely be making them again.

    Will be looking at all your vegan recipes now 🙂

    Reply
  • Paula
    February 17, 2021 at 9:17 pm

    5 stars
    Hi Jane- I have made these a few times and they are delicious! I was just wondering if it would be ok to leave out the chocolate chips? I want to try and use this dough with Biscoff like other people have suggested. Do you think it would be ok? Thank you!

    Reply
    • Jane's Patisserie
      February 18, 2021 at 8:31 pm

      The chocolate chips can easily be left out! And its worth a go!

  • Veronique
    February 11, 2021 at 10:52 am

    Hi, do you think this batter would be too soft to put biscoff in like in your chocolate cookies with biscoff?

    Reply
    • Jane's Patisserie
      February 11, 2021 at 12:52 pm

      It shouldn’t be a problem as when I make this its still a cookie dough similar to my NYC Cookies, but if you find it quite a bit softer you might need to reduce the the amount of milk you add!

  • Sammy
    February 7, 2021 at 3:43 pm

    Hi Jane

    What vegan butter did you use? I can only find Vitalife spread in my local supermarket, will this be ok? X

    Reply
    • Jane's Patisserie
      February 8, 2021 at 8:56 am

      I use stork block (not the tub), but that would work yes!

  • Chrissy
    February 2, 2021 at 9:25 am

    Hello

    Can I use this vegan recipe to make one of the large cookie pizzas? Like your cookie cake?
    Many thanks
    Chrissy

    Reply
    • Jane's Patisserie
      February 2, 2021 at 1:49 pm

      Yes, just use this recipe with the timings/temp/tin of the cookie cake, but this may naturally be a bit softer when its bigger x

  • Claire
    January 30, 2021 at 2:33 am

    5 stars
    Wow! So yummy! I can’t get over how giant they are!! I used dairy butter and milk, so the only thing vegan about mine was it was eggless. I used half the amount of chocolate and found it enough for my taste. If I wanted to reduce the sugar would I need to make any other modifications? Thanks for this! Can’t wait to try some more of your recipes that are egg free!

    Reply
    • Jane's Patisserie
      January 30, 2021 at 7:39 pm

      Changing the quantity of sugar could change the end result of the cookie unfortunately, but otherwise you can reduce it xx

  • Leen
    January 22, 2021 at 6:32 pm

    5 stars
    Made a batch of these for me and my boyfriend and they were delicious! Baked them for 12 minutes in the oven and they were the perfect soft texture when they were cooled. Will definitely be making them again!!

    Out of curiosity, if I wanted to make it a double choc chip recipe, would I just swap out some plain flour for coca powder? 🙂

    Reply
    • Jane's Patisserie
      January 22, 2021 at 8:47 pm

      Yes! I would just sub 25g flour for cocoa powder x

  • Sam Li
    January 10, 2021 at 11:56 am

    I’d love to make a chocolate biscoff version of these! Would I just swap out some flour and add is some cacao powder? I’m planning on using the same method for your normal biscoff cookies if you think that would work? Thank you !

    Reply
    • Jane's Patisserie
      January 10, 2021 at 2:00 pm

      Yes so I would substitute maybe 25g of flour for the cacao powder, and yes – freeze the biscoff like the others!

  • Samantha Allen
    January 3, 2021 at 6:16 pm

    5 stars
    They came out perfectly and it’s such an easy, no-fuss recipe to follow! I have now made another batch and frozen so I can have a cookie whenever! Couldn’t recommend more! You have saved a vegan from the chocolate chip cookie cravings! 🙂

    Reply
  • S
    December 21, 2020 at 2:26 pm

    5 stars
    Hi Jane,

    Loved this recipe.

    Quick question, love the look of your gingerbread cookies! Could I make them vegan following this recipe?

    Reply
    • Jane's Patisserie
      December 21, 2020 at 5:12 pm

      Yes for sure! Just combine the both x

  • Emma
    December 20, 2020 at 7:47 pm

    5 stars
    Love this recipe!

    How long does the dough keep in the fridge? Unbaked.

    Reply
    • Jane's Patisserie
      December 20, 2020 at 9:07 pm

      Fridge is 48 hours max, but freezer is 3 months! x

  • Fanny
    December 8, 2020 at 11:33 am

    4 stars
    As usual, very easy to make and delicious ! Small down side : i don’t know if it’s normal or if i messed something up but mine ended up very soft, with an almost cake like consistency, when i like my cookies to be crispy on the outside. Otherwise they are great !

    Reply
    • Jane's Patisserie
      December 8, 2020 at 1:24 pm

      They are softer cookies because of the recipe – you’d have to make them smaller and bake for longer to get a crunchier cookie!

  • Nadia
    December 7, 2020 at 9:27 pm

    5 stars
    Thanks again for another fabulous recipe. I switched the flour to gluten free and they were perfect! I now have a very happy 6 year old niece who can finally eat a proper cookie! Xxx

    Reply
  • Nuala hale
    November 26, 2020 at 9:51 pm

    Hi. Would these work with coconut sugar? I need to make some refined sugar free vegan treats and thought these might work with a bit of tweeking? xx

    Reply
    • Jane's Patisserie
      November 27, 2020 at 11:24 am

      I’m really not sure I’m afraid! I have never baked with coconut sugar x

  • Rachel
    November 7, 2020 at 5:47 pm

    5 stars
    These are FILTH! Absolutely stunning <3

    Reply
  • Hannah
    November 4, 2020 at 6:49 am

    5 stars
    Absolutely delicious!!! Thanks so much for such a great recipe, I know these are going to be made on repeat 🙂

    Reply
    • Beccy
      November 30, 2020 at 8:48 pm

      Hi, can I make one large giant cookie out of this ?
      Thanks !!

    • Jane's Patisserie
      December 1, 2020 at 10:31 am

      Yes that should be fine!

  • Zara
    November 3, 2020 at 8:10 pm

    5 stars
    So good!!!! Taste even better than normal cookies! Super easy to make! I accidentally put too much baking soda and bicarbonate and they still turned out great, they just look like rounder rather than the way yours looked

    Reply
  • Liz
    October 29, 2020 at 11:03 am

    5 stars
    I’ve made these twice now and both times they’ve turned out amazing! Thank you for such an amazing recipe 🙂

    Reply
  • Jessica
    October 29, 2020 at 6:35 am

    Hey Jane

    Could I make these oatmeal raisin and put in oats and raisins instead of chocolate? If so what amounts would you recommend?

    Thanks so much!

    Reply
    • Jane's Patisserie
      October 29, 2020 at 9:47 am

      I would follow my oatmeal raisin recipe, but swap the butter/eggs to the vegan butter and milk in this one xx

  • Kom
    October 27, 2020 at 2:28 pm

    Could I make these just eggless and switch milk and butter to normal?

    Reply
    • Jane's Patisserie
      October 27, 2020 at 4:28 pm

      Yes, but I would use whole milk to make sure it bakes better xx

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.