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
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!
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.
Hi Jane, I’ve made these a few times are a firm favourite. Would this recipe work as a giant cookie, if so how long would you bake it for? Alternatively, would your birthday cookie recipe work with an egg replacer? Many thanks for sharing your recipes 😊
Hiya! yes this would work! Baking time would be the same as my other giant cookie recipes – but an egg replacer would also work! Hope this helps! x
Hi Jane
Would this recipe work as a cookie pie? I’m.thinking I could stuff it with biscoff.
Thankyou
Hiya! I personally have not tried this but it is definitely worth a go! Let me know, enjoy! x
Hello, I’m planning on making these for staff at work because they are having a party and was wondering if these cookies end up hard after fully cooling because every time I make cookies they beomce almost rock hard. Thankyou
Hiya! How hard the cookies become may be an issue with your oven! But no, these will be slightly softer! Enjoy! x
I have made these before for my daughter’s friend who is vegan. The went down a storm with everyone even non vegans! I have also made almond and cherry ones. I just added chopped almonds, some almond essence and glacé cherries, absolutely gorgeous. Add a drizzle of dark chocolate and they’re even better!
Do you think this would be ok to use to make a cookie pie filled with biscoff?
Hiya! Yes absolutely give this a go – however the dough can be slightly sticky so perhaps try adding a little bit more flour to ensure it’s stable enough! Hope this helps! x
I made a cookie pie with this recipe and filled it with 150 grams vegan chocolate hazelnut spread. Very yummy 🤩 I made a batch of dough for 12 cookies and it was enough for one 8″ cake pan. 160 degrees (fan forced) 25-27 mins
Should you use fine sea salt in this recipe?
Hiya! I always use chunky sea salt in mine. Hope this helps! x
Excellent recipe! Made them instead of the usual NYC cookies as someone on the watch was dairy intolerant. The batch were demolished by 5 firefighters. Safe to say they were a success!
Amazing recipe they were delicious! Can you tell me what the calories are in each one please?
Brilliant recipe. I didn’t have enough chocolate so I used 150g chocolate and made up the rest with chopped nuts and raisins. They tasted great, thank you xx
Scrummaging! Gorgeous! Inviting!
These are the words I would use to describe this heavenly biscuit. X
Thanks so much Jane ! Love this!
Hi Jane!
Mine went really cakey but I followed the recipe exactly! Do you know what the reason could have been? Perhaps the kind of vegan butter I used? I want to re-try as they look so good!
Thankyou :))
These are naturally softer cookies! You an increase the temp or bake for long to make them crunchier, but they are meant to be softer. x
Nice, just made them, so tasty. I halved the sugar and it is still really good, thanks 🙂
Got some vegan friends coming to stay this weekend and love all your recipes…i’ve searched the comments but was just wondering, if I used soya milk instead of almond milk, will that affect it at all? Thanks.
Hiya, nope this will be fine!x
Excited to make these! Do you think I could use the recipe as a base and make variation? I’d like to make some vegan white chocolate and raspberry cookies but not sure how to incorporate the raspberries
Yes! They are relatively soft anyway, so you’d need to use freeze-dried raspberries and not fresh/frozen raspberries! x
Made these as a slightly late Father’s Day gift for my dad, who has turned vegan in the last two months. I didn’t listen to the part about making 80g portions and was unaware of how much they’d expand, so I’ve got some big cookies xD
Thank you for the recipe!!
How lovely, I hope he enjoyed! You are very welcome x
I’m not vegan, just a dairy allergy, would 1 egg substitute the Milk?
Hiya, yes!x
Best cookie recipe ever! We made it twice this week already and we all can’t stop eating 😂
Mixed it up as well: choc chip, with sprinkles, jam biscuits etc. A winner!
Can’t wait to try out more egg free recipes 😋