Vegan Chocolate Chip Cookies!
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Easy and delicious vegan chocolate chip cookies – gooey, crunchy, soft and so easy to make epic vegan cookies!
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!
Vegan chocolate chip cookies
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!
Butter and egg replacement
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!
Chocolate
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 love chocolate orange.
Other vegan ingredients
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!
Dough
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!
Method
You combine the vegan butter and sugars like normal, until 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).
Bake
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
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 180ºC Fan, or 200ºC regular! If your oven runs hot, go for 160ºC-170ºC.
- 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!
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J x
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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 ?
Hey, most likely is that the cookie balls were rolled too tightly or the oven is too hot which xx
Hi Jane,
Could I sun gluten free flour in this recipe?
Thanks
I made these this morning and adding the milk instantly turned them into a runny cake batter mixture. Even after trying to amend the recipe to make it thicker again, once cooked they melted all over the baking tray and 6 cookies turned into one giant mess of uncooked smush. Can you advise what went wrong at all? I’ve never made any kind of cookie before…
Yummmm.
Have just discovered your recipes Jane and have never had so much baking success!
These were absolutely scrummy & so easy to make.
Thank you so much!xx
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!
Unfortunately these will be cakey and are hard to get snappy x
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?
You can do – but the tub is not vegan x
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!
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!!
Hi Jane! Do you think this would work if the butter was swapped for almond or peanut butter? Thank you!
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!
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.
These were awesome will definitely be making them again.
Will be looking at all your vegan recipes now 🙂
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!
The chocolate chips can easily be left out! And its worth a go!
Hi, do you think this batter would be too soft to put biscoff in like in your chocolate cookies with biscoff?
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!
Hi Jane
What vegan butter did you use? I can only find Vitalife spread in my local supermarket, will this be ok? X
I use stork block (not the tub), but that would work yes!
Hello
Can I use this vegan recipe to make one of the large cookie pizzas? Like your cookie cake?
Many thanks
Chrissy
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