I make a lot of cookies, but I haven’t made many vegan ones, that’s not right. So here are some vegan chocolate chip cookies!
THESE COOKIES….I didn’t expect this to happen but I ended up loving these more than my regular chocolate chip cookie recipe.
The texture or these is just so good. They’re so crispy on the outside but so gooey on the inside, I love them.
Video Tutorial
Ingredients for the cookies
Here are the ingredients you’re going to need to make these vegan chocolate chip cookies:
- Unsalted dairy free butter – I like to use unsalted so that I can control the amount of salt in the cookies, but salted works too. Just make sure to not add the extra 1/2 teaspoon the recipe tells you to add.
- Sugar – We’re using both brown and white sugar for these cookies. The brown sugar adds a lot of flavour, as well as some moisture. The white sugar add crispiness.
- Vanilla extract
- Dairy free milk – This is what I used to replace the egg. Any dairy free milk works, I used almond milk.
- Plain flour – also known as all-purpose flour.
- Cinnamon – for flavour.
- Salt – to help enhance the flavours. Don’t add this if you’re using salted butter.
- Raising agents – I use both baking powder and soda. The baking powder helps the cookies rise, the baking soda helps them spread.
- Dairy free chocolate – any works, I used dark chocolate.
Replacing the eggs in cookies
I have learnt that cookies are very easy to veganise.
I feel like the hardest part of making vegan desserts is trying to find something to replace the eggs.
However, when it comes to cookies, the eggs are not really needed…this might be debatable, but in my experience the eggs are only added to the cookie dough to bind everything together.
So because of this, you can just use a liquid to bind everything together. For these, I went with a dairy free milk. You could use water, but milk works so much better because it adds some flavour.
Side note, this is off topic but mashing up fruits such as raspberries or strawberries also works great as an egg replacement for cookies. I wasn’t going for a fruit flavoured cookie for these so I didn’t do this, but fruit is a good egg replacement in cookies!
Common questions
Here are some common questions I get about my cookie recipes:
Chocolate chips or chopped chocolate?
I know the name of the recipe is vegan chocolate chip cookies, but I didn’t actually use any chocolate chips. I never use chocolate chips in my cookies.
I prefer to just chop a bar of chocolate and add it to my cookie dough.
The reason for this is because chocolate chips are designed to hold their shape and to set after the cookies have cooled.
Whereas, when you use actual chocolate, it doesn’t hold its shape as the cookies bake. So you end up with puddles of chocolate inside of the cookies, which I love.
Chopped chocolate also doesn’t fully set up after the cookies have cooled, it stays soft.
Both kinds of chocolate work, and they both taste great. It is just up to preference. I prefer using chopped chocolate!
Do I have to leave the cookie dough balls to chill?
YES
This cookie dough will be quite soft at first, so we need to leave it in the fridge for about 30 minutes before baking.
If you bake the cookies straight away, they will just spread too much and you will end up with very flat cookies. So don’t try skipping this step!
How do you get perfectly round cookies?
My cookies don’t bake perfectly round, most cookies don’t.
To get them round, I reshape them whiles they’re warm.
To do this, just get something that is slightly bigger than your cookies. A small bowl works, or a cookie cutter.
As soon as the cookies come out of the oven, swirl the bowl/cookie cutter around the cookie to reshape it. That’s it, you now have perfectly round cookies!
Cinnamon in cookies?
In these cookies, I added 1/2 teaspoon of ground cinnamon.
This is something I’ve been seeing a lot of people do when making chocolate chip cookies. So I wanted to try.
I LOVE IT. I will be adding cinnamon to all my cookies from now one.
It doesn’t make the cookies taste cinnamon flavoured, it just adds a little bit of warmth….if that makes sense. It just a little extra flavour.
Of course you can leave it out if you want too!
Making the cookie dough ahead of time
If you wanted to make the cookie dough ahead of time, and then bake them whenever you’re feeling like a vegan cookie, you can.
There are 2 ways to do this:
- Add your cookie dough balls into a container, then place them in your fridge. You can keep them in there for up to 3 days. When you’re ready to bake them, pre-heat your oven and then bake them straight out of the fridge.
- Or instead, you could place them into a food bag and then leave them in your freezer. They can stay in there for up to 3 months. Again, when you’re ready to bake them, pre-heat your oven then bake them straight out of the freezer
Just a heads up, they might need a few extra minutes in the oven, especially if you froze them.
Another heads up, they also might be a little thicker. But I personally don’t see a problem with a slightly thicker cookie!
Here are 2 other vegan cookie recipes you might like:
Vegan
Chocolate Chip Cookies
Ingredients
Makes: 6
125g unsalted dairy free butter
100g brown sugar
100g granulated sugar
2 teaspoons vanilla extract
2 tablespoons dairy free milk, I used almond milk
225g plain flour
1/2 teaspoon ground cinnamon, optional
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
120g any dairy free chocolate, chopped
Plus some flaky salt to sprinkle on top, optional
Directions
- Start by melting the butter, then pour this into a large bowl.
- Add both sugars into this and whisk for 1 minute.
- Now whisk the vanilla extract and milk into this.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking powder and baking soda. Add this into the other bowl and mix everything together until a dough forms and you can't see any flour anymore.
- Now mix in the chopped chocolate.
- With this dough, create 6 cookie dough balls. Each one of mine were around 100g.
- Place these onto a tray or plate and leave to chill in your fridge for at least 30 minutes.
- About 10 minutes before you're ready to bake them, pre-heat your oven to 180c/350f.
- Add your cookie dough balls onto a large tray lined with baking paper. Make sure to leave a gap between the cookie dough balls so they have room to spread.
- Bake these for around 20-22 minutes, or until the edges are a light brown colour but the centres looks soft.
- Once baked, I sprinkled some flaky salt over the cookies, then left them to cool on the tray for about 10 minutes before picking them up. They will be too soft at first, they need time to set. But after this, you can enjoy!
these are so yummy and came out perfect!! The cinnamon really is a gamechanger will be making these again for sure. 🙂
Made these twice definitely keeping it in the vault I added nutmeg instead of cinnamon and 30 g of cornstarch to give it move of a soft chew love it this is a winner!
gorgeous recipe, these cookies disappeared very quickly and made me very popular!!!