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 tsp for tbsp 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!:
Ingredients
- 225 g vegan butter (I used Naturli “vegan block” because it browns beautifully but if you’re in the US use Miyokos)
- 350 g plain white flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 100 g soft light brown sugar
- 100 g soft dark brown sugar
- 150 g caster sugar
- 2 tsp psyllium husk powder + 8 tsp water
- 6 tbsp soy or oat milk
- 2 tsp 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 160c.
- In a small bowl, mix together the psyllium husk powder and the water. Set aside to thicken.
- In a separate medium bowl, measure out the flour, baking powder and baking soda.
- Set aside around 2/3 of your chocolate chips/buttons. With the other 1/3, chop roughly. Set aside also.
- In a small saucepan, place the butter and place over a medium/low heat. If you’re not using Naturli or Myokos you’ll find that your butter will not brown, however please follow this step anyway as you’ll want your butter at least melted. Stirring constantly, cook until the butter is fully melted, begins to foam and starts to develop light brown specks (around 3-4 minutes). Remove from the heat and allow to cool slightly for around 5 minutes.
- Pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Add the sugars and beat on a medium speed to combine. Add the thickened psyllium husk, the vanilla and the oat milk while the mixer is running. Beat until the psyllium husk “egg” is fully incorporated (it has a tendency to be quite lumpy if not beaten enough).
- With a silicone spatula, stir in your dry ingredients, being careful not to over mix or you’ll end up with a tough cookie!
- Add all the chocolate and stir to combine. Line a cookie sheet with baking parchment and scoop out balls of cookie dough, a couple inches apart, making sure each one has a good amount of chocolate showing on top. Sprinkle with a little sea salt and place in the preheated oven. Bake for 16 minutes.
- Once baked, allow to cool on the baking sheet for about 5 minutes and then transfer to a wire cooling rack. Once cooled, ENJOY!
Looks delicious but I haven’t made it yet!
Could I use powdered sugar in place of Caster sugar?
Is there anything I can use besides psyllium husk. I love your recipes 😍
I think he mentioned that you can use flaxseed or linseed instead!
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
I baked them at 160C for 16mins but they came out opaque. Is the temperature incorrect in the recipe?
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.
Thank you Kristin! So glad they worked out so well for you!
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!
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.
Hi, I was looking for the hazelnut cookie recipe. Is this the base for them?
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.