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The Best Vegan Chocolate Chip Cookie Recipe

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A vegan adaptation of the Tates Bakehouse Classic Chocolate Chip Cookie recipe
Freya 16 large cookies
4.96 from 82 votes
Prep 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Equipment

  • Baking sheets lined with greaseproof paper
  • Ice Cream or Cookie Scoop

Ingredients

  • 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

Instructions

  • 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.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.