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    Home » Vegan Recipes » Vegan Baking Recipes » Vegan Chocolate Chip Cookies

    Vegan Chocolate Chip Cookies

    Published: Nov 23, 2020 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Chocolate Chip Cookies
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    These soft and chewy Vegan Chocolate Chip Cookies are so easy to make but deliciously tasty. Freeze the dough to pop one or two in the oven whenever you want a freshly baked vegan cookie! #Vegan #TheVegSpace

    These soft and chewy vegan chocolate chip cookies are so easy to make with no weird ingredients, and incredibly more-ish!

    Biting in to a soft and chewy choc chip cookie, still warm from the oven, is one of life's simple pleasures. And with everything that's going on in the world at the moment we all need to create as many of those little moments as possible, don't we.

    Everyone has their own idea of a 'perfect' cookie recipe. I don't like any snap in my cookies at all, the softer the better, with a bit of chew. I like my chocolate to be in big chunks, which stay whole and a bit melty in the middle, (see photo below).

    The key to soft and chewy cookies is taking them out of the oven early enough. Wait for them to brown all over and you're too late. Wait for them to feel cooked through and you're too late. You need to take them out of the oven when they are still very soft - so you couldn't even pick them up from the baking tray without them falling apart. Trust me. Within minutes of coming out of the oven they will be firm enough to transfer to a cooling rack, and minutes after that they will be just perfect and ready to eat.

    Vegan Chocolate Chip Cookie Recipe

    My starting point for this recipe was in fact a recipe for sour cherry cookies from the Observer Food Monthly by the incredible master baker Dan Lepard. I veganised it some years ago by fiddling with the basic ingredients and working out how best to replace the eggs, and since then have used it to make all sorts of vegan cookie variations, including this chocolate chip one. More of my favourite variations are listed below.

    What you need to make your Vegan Chocolate Chip Cookies

    Ingredients

    Dairy-free margarine Make sure you use good quality block margarine (rather than a tub of spread) - my favourites are Flora Plant butter and Naturli Vegan Block which are both available in most supermarkets. Block margarine has a much lower water content than spread, which is so much better for baking.

    Sugars I've used a combination of soft light brown sugar and a little caster sugar, which work together to give that classic cookie chewiness with a lovely crackly top. But if you don't have one or the other you will still get delicious cookies using caster or all light brown sugar.

    Vanilla extract Good quality vanilla extract makes such a difference in baking compared to synthetic vanilla 'essence'. Do treat yourself to a bottle of something nice if you can!

    Dairy-free yoghurt Make sure you use unsweetened yoghurt, these cookies are sweet enough already!

    Rolled oats These add a delicious chewy texture to the cookies without them tasting 'oaty' - you won't notice they are there other than a wonderful soft cookie dough. You want fairly small oats, not the jumbo type. If you only have jumbo oats to hand just blitz them for a couple of seconds in a blender or mini-chopper.

    Dark chocolate chips Do check labels to make sure these are vegan - there are many that contain milk. I often make my own 'chunks' rather than chips from a bar of dark chocolate roughly chopped. Tiny chocolate chips tend to melt down and blend in to the dough in the oven, whereas big chunks of chocolate will stay in tact and be deliciously gooey when eaten whilst still warm from the oven!

    Vegan Chocolate Chip Cookie Recipe

    👩🏽‍🍳 Variations

    I love using this basic cookie dough to make all sorts of delicious combinations. My favourites so far have been:

    • Mango and Cashew Substitute the chocolate chips for 50g dried mango and 70g cashew nuts, both roughly chopped.
    • Cranberry and Pistachio These have quite a Christmassy flavour - substitute the chocolate chips for 50g dried cranberries and 70g unsalted pistachios, roughly chopped. Add a teaspoon of cinnamon for a particularly festive feel.
    • Raspberry and White Chocolate Both of these ingredients are harder to come by but worth the the effort if you can find them! Make chunks out of vegan white chocolate (I like Vego bars), and add 50g freeze-dried raspberries. Totally delicious!

    ❄️ Freezing

    This cookie dough freezes well, you need to get up to the point of spooning small dollops onto lined baking trays, then put them straight into the freezer.

    Once they have frozen solid you can pop them all into a freezer bag, then just remove a few at a time to have freshly baked cookies whenever you need them!

    If you baking them from frozen you will need to add a few minutes to the cooking time, and they may also need a little help in spreading as the middle will be the last bit to cook. After 5 minutes in the oven, give them a bit of a squash with a fork to help them spread.

    🍪 What other vegan cookies can I bake?

    Cookies are one of my favourite things to bake with the kids - there's no faffing around with icing and they can enjoy them almost straight from the oven!

    Some of my favourite vegan recipes include Jac's Easy Almond and Raisin Cookies from Tinned Tomatoes, Helen's Seeded Maple Spice Cookies from Family Friends Food, and Andrea's amazing 2-Ingredient Cookies from The Petite Cook. We also make my Peanut Butter Cookies quite a lot, as well as Jammy Star Biscuits (though more often these become Jammy Batman Biscuits since we bought a pair of batman biscuit cutters some years ago!!).

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Vegan Peanut Butter Cookies
    Vegan Peanut Butter Cookies
    Vegan Lemon Drizzle Cake
    Vegan
    Lemon Cake
    Vegan Florentines
    Vegan Florentines
    Vegan Coffee & Walnut Cake
    Vegan Coffee & Walnut Cake
    Vegan Chocolate Chip Cookies

    Vegan Chocolate Chip Cookies

    Kate Ford | The Veg Space
    These soft and chewy vegan chocolate chip cookies are so easy to make with no weird ingredients, and incredibly more-ish!
    5 from 8 votes
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    Prep Time 15 mins
    Cook Time 15 mins
    Course Snack
    Cuisine American
    Servings 18 cookies
    Calories 129 kcal

    Ingredients
      

    • 110 g dairy-free block margarine
    • 180 g light brown sugar
    • 2 tablespoon caster sugar
    • 1.5 teaspoon vanilla extract
    • 2 tablespoon dairy-free yoghurt unsweetened
    • 150 g plain flour
    • 1 teaspoon bicarbonate of soda
    • 100 g rolled oats
    • 100 g dark chocolate chips or chunks check they are vegan

    Instructions
     

    • Preheat the oven to 170°C (fan) / 325°F / gas mark 3. 
    • Line two large baking trays with parchment or greaseproof paper.
    • In a food mixer or large bowl, beat together the margarine, sugars and vanilla extract until pale and fluffy.
    • Beat in the dairy-free yoghurt.
    • Sift in the flour and bicarbonate of soda and stir through the mixture.
    • Add the oats and chocolate chips and stir through until fully combined.
    • Spoon dollops of mixture (about a dessertspoon-full at a time) onto the baking trays, with enough space between them to spread quite a bit.
    • Bake for 12 minutes or until just starting to colour - they should still be soft when you take them out of the oven, they will firm up as they cool. Leave to cool on the trays for 10 minutes, then transfer to a cooling rack. Make sure you try one whilst they are still warm!
      Vegan Chocolate Chip Cookie Recipe

    ENVIRONMENTAL INFORMATION

    Video

    Nutrition

    Serving: 1cookieCalories: 129kcalCarbohydrates: 25.9gProtein: 2.2gFat: 2gSaturated Fat: 1gSodium: 76mgPotassium: 43mgFiber: 1.4gSugar: 14.1gCalcium: 15mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Aaron Burnett says

      February 20, 2022 at 4:44 pm

      Make these all the time! So good

      Reply
      • Kate Ford says

        February 21, 2022 at 1:22 pm

        Ah that's great, thanks Aaron x

        Reply
    2. Louise says

      October 31, 2021 at 7:50 pm

      These look lovely do you know if can I switch the plain flour for gluten free plain flour at all? Thank you.

      Reply
      • Kate Ford says

        November 01, 2021 at 11:29 am

        Hi Louise. I've never recipe tested it with gluten-free flour so can't say for sure I'm afraid, but it is definitely worth a go as gluten free flours are very good these days. Let me know if you give it a try! Thanks x

        Reply
    3. Nicole says

      February 17, 2021 at 2:51 pm

      Is there an alternative ingredient to use than yogurt? Would oat milk work?

      Reply
      • Kate Ford says

        February 17, 2021 at 3:57 pm

        Hi Nicole, you do need some acid, so you could 'curdle' some oat milk with lemon juice or a little apple cider vinegar. Set it aside for 10 minutes or so, then it will have a similar effect. You might find the mixture spreads a bit more than usual if the batter is a bit wetter, but they should turn out well.

        Reply
        • Nicole says

          February 21, 2021 at 10:50 am

          That's really helpful! Thank you so much, I'll let you know how they go 😊

          Reply
    4. Michelle says

      November 23, 2020 at 7:01 pm

      So simple and yummy. I love that there's no weird or hard to find ingredients in these so I can make them all the time!

      Reply
      • Kate Ford says

        November 25, 2020 at 9:37 am

        Yes, I really hate it when I find a tasty recipe but can't get hold of the ingredients in my local supermarket.

        Reply
    5. Beth says

      November 23, 2020 at 2:56 pm

      These look so delicious and tasty! My family is going to love them! I'm so excited to make these with my daughter!

      Reply
      • Kate Ford says

        November 25, 2020 at 9:38 am

        Thanks Beth! Let me know how they turn out x

        Reply
    6. Jen says

      November 23, 2020 at 2:07 pm

      Thank you for the tip about freezing these. So much easier to just take out how many I'm craving and bake those fresh.

      Reply
      • Kate Ford says

        November 25, 2020 at 9:38 am

        Yes I love stocking up my freezer with things like this, so handy when you have people popping over for a coffee!

        Reply
    7. Annie @ Annie's Noms says

      November 23, 2020 at 1:28 pm

      These really do look perfect!! I've had to go dairy free this year as I found out I'm allergic after years of feeling ill whenever I ate it. I love that I can make and enjoy these, it's such a journey trying to find alternatives to things I've had for years. I'm glad I can still eat this delicious cookies!

      Reply
      • Kate Ford says

        November 25, 2020 at 9:39 am

        Oh great, yes it can be hard finding dairy-free alternatives but in the last few years it has become so much easier.

        Reply
    8. Jacqueline Meldrum says

      November 23, 2020 at 12:54 pm

      These look lush Kate! I could definitely eat one or two right now.

      Reply
      • Kate Ford says

        November 25, 2020 at 9:39 am

        Thanks Jac! X

        Reply

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    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

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