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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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
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!
Changing the quantity of sugar could change the end result of the cookie unfortunately, but otherwise you can reduce it xx
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? 🙂
Yes! I would just sub 25g flour for cocoa powder x
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 !
Yes so I would substitute maybe 25g of flour for the cacao powder, and yes – freeze the biscoff like the others!