Publised on 23/05/2019. Last Updated on 23/05/2019 by Richard
Vegan chocolate chip cookies like you've never tasted before! Chewy inside, crispy outside, with a dark chocolate kick and sprinkle of sea salt!
A chip off the old choc!
Tell me one thing that's better than PROPER vegan chocolate chip cookies! Melty, chocolatey, delightfully chewy with a very slight crisp on the outside.
Ideal for dunking in your tall, cold glass of oatly or just eating straight off the damn tray!
You may be surprised to hear this, but when I was growing up, chocolate chip cookies weren't really a thing - especially not vegan chocolate chip cookies!
Sure, British classic cookies were everywhere (rich tea, nice, custard creams) but a proper American style chewy cookie was very hard to find! So forgive me for catching up on lost time and NAILING this recipe daily!
The PERFECT vegan cookie!
I’ve been stalking the instagram page of Edd Kimber (The Boy Who Bakes, winner of Season 1 of Bake Off) for a while now, looking for things to veganise.
He’s incredibly talented, he made my wedding cake (we won’t talk about how he dropped it in transit - it was fine - I couldn’t even tell!) and is a suitable candidate for some serious SNV recipe hijacking!
His cookie recipe is legendary (or should I say, legen-DAIRY) and I’ve not been able to try them because he only published the recipe AFTER I went vegan! SO! I chose his cookies to veganise.
These are - hands down - the best cookies I’ve ever made. Edd has balanced the sweet and salty like a master! His idea of chopping some of the chocolate means you get the most indulgent texture inside with some beautiful big chunks throughout. DO NOT MISS THIS! Bake them!
Any fancy ingredients?
Psyllium husk powder, as you might have noticed, is my favourite thing ever these days. It’s such a great egg replacement and is so much more powerful and has so much less taste than flax seeds.
However, if you’re not able to get hold of psyllium husk powder, just use flax or linseed like usual. Just exchange the teaspoon for tablespoon and you’re all set!
The other thing to make sure you do properly is the chocolate! Try to buy the best you can get! I love to use the huge chocolate buttons, which they use for chocolate making because they melt more easily. The technical term is a chocolate "callet".
Try to use chocolate over 70% cacao. Not only does it taste much better, with that slightly bitter-sweet kick, but dark chocolate also tends to be vegan (but make sure you read the pack!).
Need more chocolate??
Why not try these guys!:
- Vegan Chocolate Creme Donuts
- Sticky Chocolate Babka Buns
- Tahini and Dark Chocolate Refrigerator Pie
Best Ever Chocolate Chip Cookies
Ingredients
- 350 g plain white flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 225 g vegan butter at room temperature (I used Naturli “vegan block” because it browns beautifully but if you’re in the US use Miyokos)
- 100 g soft light brown sugar
- 100 g soft dark brown sugar
- 150 g caster sugar
- 1 tablespoon soy milk unflavoured and unsweetened, at room temperature
- 2 teaspoon vanilla bean paste or extract
- 340 g dark chocolate chips or buttons (I used Callebaut “callets” (like big buttons, bought from amazon. Remember, most chocolate over 65% cacao is usually vegan but double check the ingredients)
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 160 °C. Line a cookie sheet with baking parchment.
- In a medium bowl sieve together the flour, baking powder and baking soda.350 g plain white flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda
- Place the vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Add the sugars and beat on a medium speed to combine. Add the vanilla and the soy milk while the mixer is running then beat until light and fluffy (around 2 mins).225 g vegan butter, 100 g soft light brown sugar, 100 g soft dark brown sugar, 150 g caster sugar, 1 tablespoon soy milk, 2 teaspoon vanilla bean paste or extract
- With a silicone spatula, stir in the dry ingredients, being careful not to over mix.
- Add around ¾ of the chocolate chips and stir to combine. Scoop out balls of cookie dough around 2 tablespoon in size, and space a couple of inches apart.340 g dark chocolate chips or buttons
- Top each cookie with a few extra chocolate chips then sprinkle with a little flaky sea salt. Bake for 13 minutes.Flaky sea salt for sprinkling
- Once baked, remove from the oven and tap a few times on a counter to deflate the cookies. Slide the cookies and baking parchment onto a wire cooling rack. Allow to cool fully before eating.
Heather
Hi, I also don't see anything about flax or psyllium husk powder in the actual recipe content or steps... is there something missing? Making these without for now... so we shall see!
Melanie
Fabulous. My kids keep begging me to make more. I subbed half the block butter for soft spread cos that's all I had.
Mathis
I made these for the first time last week and everyone who had one said they were the best cookies they had ever tasted. I've remade the recipe like 3 times since, they are so delicious and addictive !
I actually translated the recipe wrong the first time and used icing sugar instead of caster sugar, they took longer to cook but the taste was amazing and I actually like them better this way !
Ellie
Love this recipe but notice some things have changed? What happened to the flaxseed and melting/browning the butter? Not really complaining as I am v lazy and omitting is easier, just wondering why.
Regardless this is the best cookie recipe I've ever tried, vegan, non-vegan, whatever.
Emma
Hi, I’m confused. Nowhere in the recipe or method does it mention psyllium husk OR any kind of egg replacer. In the recipe notes you talk about using psyllium husk in these cookies but the actual recipe AND method don’t mention this anywhere! I can’t make these until I know if I need to add psyllium or flaxseed etc and how much!
Gemma
He wasn’t lying - these are the best cookies ever! I’m going to have to put a restraining order on myself to stop me from making them constantly….
Gemma
He wasn’t lying - these are the best cookies ever! I’m going to have to put a restraining order on myself to stop me from making them constantly….
yeyu
hi is it 1tbs of 1tsp of husk? seems the egg is too thin
Sandra
Hi Richard, do you use a convection oven?
- Sandra