Vegan chocolate chip cookies – crisp around the edges, chewy in the middle, packed with chocolate and simple to make. These will be your new go-to cookie recipe.
One lazy weekend I found myself avoiding chores and decided to bake. What started as a plan to lift my mood turned into a little testing session to perfect a vegan chocolate chip cookie recipe.
The result was exactly what I wanted: soft, chewy centers with crisp edges and plenty of chocolate. They’re quick to make, too—no more than twenty minutes from start to finish, so you can have warm cookies on the table fast.
The recipe uses mostly light brown sugar for depth of flavour, plus a touch of vanilla (bean paste or extract). Instead of an egg I add a spoonful of cornflour (cornstarch) to help bind, and a splash of non-dairy milk to moisten the dough.
Use a solid block-style vegan butter or margarine rather than the soft tub spreads; the tub versions contain too much water for reliable baking results. In the UK I use Stork block or Naturli Vegan Block; in the US, Earth Balance buttery sticks are a good alternative. Chopped chocolate gives a lovely texture, but chocolate chips are fine too.
This batch yields eight cookies, which is great if you want a small portion. The recipe is easy to double or halve depending on how many you want to make.
How Long Will They Keep?
These cookies are fantastic warm from the oven, and will keep well in an airtight container for a couple of days if you can resist eating them all immediately.
Can They Be Frozen?
Yes. Freeze the unbaked cookie balls on a tray, then transfer them to a sealed bag once solid. Bake from frozen—add an extra minute or two to the baking time if needed.
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Vegan Chocolate Chip Cookies Recipe:
Vegan Chocolate Chip Cookies
Ingredients
- 55 g (¼ cup) vegan butter/margarine (solid block, not spreadable) — softened
- 75 g (⅓ cup + 1 rounded Tbsp) light brown soft sugar
- 30 g (2 rounded Tbsp) caster sugar
- ½ teaspoon vanilla bean paste or extract
- 1 Tablespoon non-dairy milk
- 100 g (¾ cup + 1 Tbsp) plain (all-purpose) flour
- ½ teaspoon baking powder
- 5 g (½ Tablespoon) cornflour (cornstarch)
- 80 g (3 oz) dairy-free dark chocolate, chopped (or use chocolate chips)
Instructions
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Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Line two metal baking sheets with baking parchment.
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Beat the softened vegan butter with the brown and caster sugars until light and fluffy. Mix in the vanilla and non-dairy milk.
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Sift together the plain flour, baking powder and cornflour, then add to the wet mixture. Stir until combined, then fold in the chopped chocolate. The dough should be fairly stiff.
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Divide the dough into eight portions and roll into balls. Space them well apart on the trays and press down slightly.
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Bake for 10–15 minutes until pale golden. Avoid overbaking; they will firm up as they cool. If they haven’t spread enough, give the tray a firm tap on the countertop while still warm.
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Leave cookies to cool on the tray for 10 minutes, then transfer to a wire rack. Store in an airtight container once fully cool.
Notes
- For best results use the gram measurements with a digital scale—cup measures are less reliable for baking.
- Use a BLOCK vegan butter/margarine, not the soft tub variety; the higher water content in tubs affects spread and texture.
- If your butter is low in salt, add a pinch of salt to the dough to enhance flavour.
- Use metal baking sheets rather than glass or ceramic for even baking.
How Long Will They Keep?
The cookies are best warm but will keep for a couple of days in an airtight container.
Can They Be Frozen?
Yes—the unbaked dough balls freeze well. Freeze them on a tray first, then transfer to a sealed bag. Bake from frozen, adding a minute or two to the time if needed.
