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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Hey Jane! Love all your recipes. Do you think this would work nicely if I replace the vegan butter with olive oil?
Thank you for a cookie recipe WITHOUT egg! These are delicious tasting cookies and are versatile and easy to make. Please do heed the tip on chilling as it makes a massive difference to the finished product. Flora plant butter works great with these as does the spread. Also I use self raising flour (if you happen to run out of plain (all purpose)). With the chocolate sometimes I’ll put in 300g to be extra decadent but usually stick to 200g which still gives an excellent taste.
Hi, I was wondering what substitutions / amounts you would recommend to make these Gluten free?
I have a daughter that is gluten and dairy free so I’m trying to find some nice homemade treats for her as she’s really struggling with this dietary change
Thanks
I make these GF regularly. Just use GF plain flour with a scant half teaspoon of xanthan gum and reduce the milk to about 50ml.
Hi I did what the recipe instructed to a tee and my cookies did not flatten as depicted in your pictures….they remained dome shape …just wondering did u omit a step such as flattening balls of dough before cooking ? Thanking you kindly 🙏
No, I don’t flatten the cookies myself. If they don’t flatten in the baking process it’s because your oven is too hot, or you have rolled the cookie dough balls too tightly x
Hi, love the recipe, just wondering if I could brown the butter or if that will mess with the texture of the cookie? Thanks
It may make them too soft, but it’s worth a go!
Great flavour but mine had burnt bottoms so will try at 160 degrees next time.
Also, do you flatten the dough balls before baking? Mine didn’t spread out? I live in a humid climate so not sure if that’s the reason?
It may be the climate you are in as I don’t need to flatten mine at all! It can also be that if your oven is too hot, that cause them to not spread too much xx
These are the BEST vegan chocolate chip cookies I’ve ever made, for real!! I never comment on recipes but I’ve been searching for a good vegan cookie recipe that doesn’t leave me with melted flat discs, and you’ve done it! They’re delicious, soft on the inside but crisp on the outside, visually perfect. My family couldn’t get over how amazing they were. Thank you queen!!
Made these at the weekend for the first time and they were incredible! My guests didn’t even know they were vegan, and they got so many compliments! Taste just like a NYC cookie, and so easy to make!
I’ve recently found out I’m intolerant to dairy and eggs so this is such a perfect alternative recipe! I put in some miso instead of salt and it worked really well! Thank you!
Super tasty but they didn’t look anything like the picture! They looked quite cakey, and the mixture was a bit sloppy so maybe less milk next time 😁
This is an amazing recipe!! Super easy to make and the flavor and texture are so good😍
Tried these today and they came out just amazing. Tested them on my family without telling them they were vegan friendly – they couldn’t tell!
So, I was thinking about substituting some flour for cocoa to make a double chocolate cookie. Any thoughts on this and whether it may need a tad more milk?
Hiya! So glad everyone loved them! Just remove 50g flour and add 40g cocoa powder, hope this helps! x
Hi Jane! I am wanting to make these but wondered where you get your vegan chocolate from as I find most of them are just so expensive! Thanks in advance x
Hiya! I often find that some supermarket own dark chocolate is vegan! Hope this helps! X
Lidls 35p dark chocolate is vegan!
Added all the ingredients as said and then added milk and it went like cake mix. I used vegan spread which I thought was the same as butter. Why has this happened?
Hiya! This may because the spread was too soft, so needed less milk – as brands can vary so much! Hope this helps x
Hi, I love these cookies and have made them many a time with my daughter who has an egg allergy. I think they taste even better than the non-vegan versions!
Is there a reason that you don’t put the gas mark on your recipes? I usually have to look up the gas mark conversion when I’m using your recipes, so it would be really helpful if you could add it in with the other temperatures 🙂
I have no idea why, but there was no way I could roll into a ball. It was so sloppy and I had to scrape it off of my hands. What did I do wrong 😭
4 stars because I’m sure this is my fault! But I’ve never had trouble with your cookies before
Hiya! Unfortunately this sounds like an ingredient was measured incorrectly. Hope this helps! x
Did you put the mixture in the fridge/freezer for 15 mins
Before rolling?
Hiya! No – just after rolling! Hope this helps! x
I have been trying to find the perfect vegan cookie recipe and I have finally found it!
These were amazing and had like a shortbread feel to them which I love. Gooey and soft in the middle and crunchy on the outside.
I did change the recipe slightly for my preference:
Used agave nectar instead of sugar, used white Rye instead of wheat flour and 100% dark chocolate.
Will definitely make again and will try use coconut sugar next time, as I try an stay away from cane sugar.
Thank you Rosie for sharing this wonderful recipe. You have brought joy to this cookie loving family!
I followed the recipe exactly and these cookies came out quite cake like. I’m not sure how I can prevent this but they still tasted good.
Hiya! Unfortunately this can be due to the vegan recipe – try reducing their size and baking at a higher temperature for a slightly crunchier cookie! Hope this helps! x
Hi, I had this same issue! its because of the butter, I used to use soft butter, now I used hard vegan butter (stork) and they are perfect!