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!:
Best Ever Chocolate Chip Cookies
- 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
- 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.