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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grand recipe!
Thank you so much!xx
Hiya Jane
If I wanted to use half light brown sugar and half caster sugar, would it work?
I generally don’t use caster sugar in cookies but it is worth a go xx
Hey Jane
I absolutely love this recipe, I’ve made it many times. If I wanted to make a chocolate version, how much cocoa would you recommend adding? Would you reduce the flour? Thanks in advance
Hello, ahh this makes me so happy! I would remove 50g of flour and add 40g of cocoa powder xx
Hi Jane
I have recently discovered that biscoff is vegan (potentially the best new in history!) Would this dough work for stuffing with frozen biscoff balls?
Hahah yes it is! The dough is slightly softer than normal so don’t make the Biscoff balls too big as they may leak xx
Simply delicious!
Hi Jane, these look fab, can’t wait to make them for my newly vegan boyfriend!
My question is, is it possible to bake these as cookie bars?
Hello! It is worth a go but they might be a little bit cakey xx
Hi, would this recipe work with gluten free flour and if so, would I need to change anything else? Thankyou.
Hiya! I haven’t tested it but its worth a try. If the cookie dough is too wet, add more flour xx
Your recipes are incredible, and the Nutella stuffed ones are our absolute fav!
I was wondering if I could use this recipe to do a vegan version for a friend. (Obviously swapping the Nutella for a vegan substitute).
Did you think it’ll work?
Hello! Aw thank you that is very kind! Yes this would work if you subbed Nutella for something vegan xx
These look amazing! Could I swap out some of the chopped chocolate for the worthers original soft caramels chopped up?
Hello,
Can I add oatmeal to these please. If so how much and would I need to change anything else?
Love your recipes, thanks.
Hi, can I double the recipe to make 24 cookies please?
Thank you
Yes!!
Could I add oatmeal to these please. If so how much would you suggest?
Thanks in advance x x
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…
Hiya, this sounds like you have measured something incorrectly xx
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
First time making cookies and these were delicious!!