Best vegan chocolate chip cookies recipe. There are two things that I really love in this world, no, three things: coffee, true crime books and chocolate. There have been instances where I have combined all three, sipping a coffee with one hand, the other in a bag of chocolate buttons, listening to the latest true crime book on Audible. Utter bliss.
Whatever your favourite things are in life, I feel like these classic chocolate chip cookies should be one of them.
Inspired to buy the Tate’s Bake Shop Cookbook some years ago, after watching an episode of the Barefoot Contessa (my forever cooking hero), I finally found myself cooking their famous Chocolate Chip Cookies, thin, crisp and as large saucers. Of course, I also found myself veganising their original recipe, removing the egg and butter element. The result? Still a light, crisp, large as a saucer cookie!
I am normally a crunchy cookie gal, I love British “biscuits”, and find that chewy cookies are a little incongruous to what I’m used to. However, these chewy chocolate chip cookies, whilst a little soft in the middle, are just a delight. And if you really dislike that chewiness, then just bake them for a few minutes longer.
But are Chocolate Chips Vegan?
Yes! And no. Doesn't it seem like I'm always giving that answer? Well, as with most things vegan, that IS typically the answer. Just like regular bars of chocolate, chocolate chips comes in a variety: white, milk, dark-milk and then the good stuff that vegans can eat: the dark chocolate. Be careful when buying chocolate chips though. I like to buy large bags of chocolate chips, like these from Callebaut. Callebaut only use the finest cocoa beans to produce their chocolate, and they are honestly the best dairy free vegan chocolate chips you can use in your cooking. I have been caught out buying brands like Dr Oetker, whose dark chocolate chips actually contain whole milk powder or solids! Of course, if you prefer to use vegan chocolate chunks, go ahead and chop up your favourite bar of vegan chocolate and use that instead!
Now, let’s talk about size. When I say that these are huge cookies, they really are big, like 4” diameter! I use a standard size ice cream scoop to measure them all out equally but feel free a mini cookie scoop if you want to make them smaller. You will need to adjust your cooking times accordingly, from 12 minutes to maybe 8.
You will also need to space them out generously on your baking sheet. I currently use a mini oven to bake cookies, and my baking sheets are small! I could only fit 3 scoops of cookie dough per sheet, leaving 2” space between them. Hopefully you have a larger oven than me and can fit more on a large sheet! Whatever size you use, just ensure that you do leave the space in between your scoops of cookie dough.
If you do find that your cookies spread a little too much during baking, you can use a spoon or spatula to gently separate them and ease them back into a round shape. And even if they are a little less than perfect, it doesn’t matter: they will taste perfect and everyone will love them!
And as a side note: do add the sea salt sprinkle if you have some. It really enhances the cookie flavour immeasurably.
The Best Vegan Chocolate Chip Cookie Recipe
- Baking sheets lined with greaseproof paper
- Ice Cream or Cookie Scoop
- 2 cups Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Butter vegan, salted, softened
- ¾ cup white Sugar
- ¾ cup dark brown Sugar
- 2 tablespoon Egg Replacer whisked up with 5 tablespoon water
- 1 teaspoon Vanilla Extract
- 1 teaspoon Water
- 2 cups Chocolate Chips vegan
- pinch Sea Salt
- Preheat oven to 180c
- Sift together the flour, baking powder and salt in a bowl.
- In another large bowl, beat the sugar and butter together until pale and fluffy
- Beat in the water and vanilla, then, using a spatula, or wooden spoon, fold in the mixed up egg replacer.
- Fold in the flour until just combined, then gently stir in the chocolate chips
- Taking care to leave at least 2" between cookies, use your cookie or ice cream scoop to measure out mounds of cookie dough on your prepared sheet(s). I only have a mini oven so could only get three on a tray at a time!
- Bake for exactly 12 minutes, remove from oven and leave to cook for a minute or so before removing to a cooking rack.
- Continue with the rest of the mixture.
And try my other vegan cookie recipes: