Publised on 23/05/2019 by Richard. Last Updated on 13/11/2022 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.
Rebecca
Looks delicious but I haven't made it yet!
Could I use powdered sugar in place of Caster sugar?
Vegan Life CHELLE
Is there anything I can use besides psyllium husk. I love your recipes 😍
Rebecca
I think he mentioned that you can use flaxseed or linseed instead!
Richard
Hey Rebecca. You can give it a go but I’m pretty sure it’ll do all kinds of crazy things to the texture! Let me know how you get on.
Richard
Linda
Just made these and they are INSANE!! Whilst I'm usually pretty good at vegan baked goods, I could never get my cookies to be not-cakey. I'm happy to report that these are the perfect texture, consistency, taste. Probably the best cookies I have ever made!! (All thanks to you!)
Btw for anyone interested- I replaced the psyllium husk with 2 tbsp flax mixed with 4 tbsp of water.
Hanna
I baked them at 160C for 16mins but they came out opaque. Is the temperature incorrect in the recipe?
Kristin
I made these and they were amazing. I used white sugar instead of caster sugar because I’m in Canada and that’s what I could get. I was confused how many cookies the recipe was supposed to make so I just made 2 trays worth and refrigerated the rest of the dough for another day. This recipe is very easy and adaptable, you can make the cookies big or small, just adjust the bake time slightly and check on them. The refrigerated dough gets really firm and needs time to thaw, so next time I’m going to portion out the dough so I can just bake them off without having to wait.
They are extremely delicious, quite possibly the best cookies I’ve ever eaten. Don’t skip the sea salt, it’s part of the magic.
Richard, you are an actual genius.
Richard
Thank you Kristin! So glad they worked out so well for you!
Isabelle Gosselin
I couldn’t see any psyllium powder in the recipe so I forgot to add it. Is it why my cookies are a bit crumbly? It may also be because I used half the sugar… I would have liked to know how many grams the balls of dough should have weighted. I ended up with only 22 cookies so I cooked them longer, 16 minutes. I find it difficult to know when cookies with chocolate inside are done so fingers crossed that they will be cooked through (currently waiting for them to cool down)
Kristin
I made these and they were amazing. I used white sugar instead of caster sugar because I’m in Canada and that’s what I could get. I was confused how many cookies the recipe was supposed to make so I just made 2 trays worth and refrigerated the rest of the dough for another day. This recipe is very easy and adaptable, you can make the cookies big or small, just adjust the bake time slightly and check on them. The refrigerated dough gets really firm and needs time to thaw, so next time I’m going to portion out the dough so I can just bake them off without having to wait.
They are extremely delicious, quite possibly the best cookies I’ve ever eaten. Don’t skip the sea salt, it’s part of the magic.
Richard, you are an actual genius.
Anna
These look amazing. How many cookies should this recipe make? Surely they need to be the right size for the baking time to be right.
Thanks!
Bex
Hi Anna, this recipe made 18 large cookies for me. My scoops were slightly bigger than 1tbsp each!
Surya
Just do yourself a favor and memorize this recipe because it is hands down the best vegan chocolate chip cookie recipe I've ever made. Used normal sugar instead and used light brown sugar. And had to convert everything to the stupid US measurements so I was off a bit. and they were STILL amazing.
bdrienne
Get yourself a kitchen scale. You will never regret it! https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/ref=mp_s_a_1_2_sspa?crid=5OYR90669HQY&keywords=digital+kitchen+scale&qid=1650692380&sprefix=digital+k%2Caps%2C122&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFMSVA1TTVDVTBCQkgmZW5jcnlwdGVkSWQ9QTAwMzY4MjMxUU1BVjdNWlBSSjUwJmVuY3J5cHRlZEFkSWQ9QTA5NDE0MDhOQzY5UFBPOVFMQ0Qmd2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
Surya
Just do yourself a favor and memorize this recipe because it is hands down the best vegan chocolate chip cookie recipe I've ever made. Used normal sugar instead and used light brown sugar. And had to convert everything to the stupid US measurements so I was off a bit. and they were STILL amazing.
Ronda
Hi, I was looking for the hazelnut cookie recipe. Is this the base for them?
Linnea
This is the first vegan chocolate chip cookie recipe I've made twice and that's saying something because I RARELY make any recipe twice because I'm always on the hunt for something better. But these cookies are just out of this world good holy cow. Richard you're a genius.
I've been freezing dough balls so I have cookies whenever a random craving hits and they work wonderfully to bake from frozen as well. I also accidentally baked them at 190 once because my oven runs hot and I forgot to lower the temp, and it ended up in a BEAUTIFUL cookie - really nice crunch around the outside and chewy with just enough bite in the middle that I didn't get when I bake them at 160 (but maybe that just has to do with my oven not being the best). Either way - absolutely divine.
Linnea
This is the first vegan chocolate chip cookie recipe I've made twice and that's saying something because I RARELY make any recipe twice because I'm always on the hunt for something better. But these cookies are just out of this world good holy cow. Richard you're a genius.
I've been freezing dough balls so I have cookies whenever a random craving hits and they work wonderfully to bake from frozen as well. I also accidentally baked them at 190 once because my oven runs hot and I forgot to lower the temp, and it ended up in a BEAUTIFUL cookie - really nice crunch around the outside and chewy with just enough bite in the middle that I didn't get when I bake them at 160 (but maybe that just has to do with my oven not being the best). Either way - absolutely divine.
Nicola
Perhaps I'm going a wee bit senile but I don't see psyllium husk in the actual recipe? I read and re-read soooooooo many times as it was mentioned in the preamble. In the end I added 2 teaspoon psyllium husk hydrated with 2 tablespoons of water to the butter and sugar mixture and worked out well 🙂
Sandra
Hi Richard, do you use a convection oven?
- Sandra
yeyu
hi is it 1tbs of 1tsp of husk? seems the egg is too thin
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….
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!
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.