The Best Vegan Chocolate Chip Cookie Recipe

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The Best vegan Chocolate Chip Cookie 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 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 cookies, whilst in the middle, are just a delight. And if you really dislike that chewiness, then just bake them for a few minutes longer.

The Best Vegan Chocolate Chip Cookie Recipe

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.

The Best Vegan Chocolate Chip Cookie Recipe

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!

The Best Vegan Chocolate Chip Cookie Recipe

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

A vegan adaptation of the Tates Bakehouse Classic Chocolate Chip Cookie recipe
5 from 14 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan cookies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 large cookies
Calories: 312kcal


  • 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 tbsp Egg Replacer whisked up with 5 tbsp 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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Serving: 50g | Calories: 312kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 289mg | Potassium: 41mg | Fiber: 1g | Sugar: 28g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

And try my other sweet vegan treats:


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  1. 5 stars
    I love it! Simple, easy to make and I get a great biscuit to dunk in my coffee – perfect!

  2. 5 stars
    I made these cookies at the weekend for my sister as she is a vegan and they went down treat with everyone; they didn’t last long with a nice hot brew 🙂
    Thanks for sharing!!

  3. 5 stars
    These were soooo tasty! I made them for my friend who is vegan, and we ate almost the whole batch in one go! Thanks for this easy recipe!

  4. 5 stars
    Chocolate chip cookies are such a classic treat. These are delicious and so easy to make too!

  5. Sondra Barker says:

    Chocolate chip cookies are one of my favorite desserts! I’m going to have to try these!

  6. 5 stars
    We love chocolate chip cookies! yum

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