Vegan Chocolate Chip Cookies

Did somebody say vegan cookies? Yes, please! One of my biggest weaknesses are freshly baked cookies. That is why I have dedicated the last few weeks to experimenting with cookie recipes, in hopes of making the perfect vegan cookie. So what makes a perfect cookie? For me, it has to be slightly chewy, crumbly, not overly sweet and of course, have the right amount of chocolate chips. Needless to say, I believe I have created the perfect vegan cookie recipe. All cookie recipes should have fat, sugar and flour. My recipe is built on that simple principle, I decided to use a combination of sugars to develop a golden colour and a slightly chewy texture. Furthermore, I considered those who want to make homemade vegan cookies without a stand mixer, so everyone can enjoy cookies! As always, I hope you like this recipe.


  • 190g white flour.
  • 100g vegan butter.
  • 40g white sugar.
  • 50g Muscovado sugar.
  • 10g dark brown sugar.
  • 90g cooking chocolate.
  • 2 tbsp of chickpea water or vegan milk.
  • 3/4 tsp of salt.
  • 1/2 tsp of baking soda.
  • A drop of vanilla extract.


1. First, let the butter sit at room temperature for 20 minutes. Measure out the other ingredients in the meantime.

2. Next, cut the butter into cubes so they are easier to cream.

3. Then, add the butter and sugar to a bowl. Cream them until it makes a smooth paste.

4. Next, add the chickpea water (or plant milk) and the vanilla extract. Mix it well. Note: be careful try not to add too much.

5. Then, combine the flour, baking powder and salt in a small bowl. Mix it well, then, add it (by quarters) to the butter and sugar whilst continuing to mix.

Note: try to avoid over mixing the dough as it will affect the texture of the cookie.

6. Mix it until it becomes flaky (it will look slightly dry but that’s fine). Press it all together to form a dough. Note: if it is still dry after forming the dough add another tablespoon of chickpea water or milk.

7. Then, chop the chocolate into small squares and incorporate them into the dough.

8. Next, firmly shape the dough into a ball, wrap it up in baking paper or clingfilm and place it in the fridge for a minimum of 30 minutes. In the meantime preheat the oven to 180°C (356°F).

9. Finally, shape the cookies with a tablespoon worth of dough. Press them down slightly, then, place them into the oven (at mid-top) for 10 minutes. Let them cool for 10 minutes before serving (so they can harden up). Enjoy!Vegan Chocolate Chip Cookie.png

3 Comments Add yours

  1. Bob Horley says:

    Isn’t white sugar never vegan because of the bleaching process?

    1. I know there are brands in the U.S that use bone char but not all. I live in Europe though and the use of bone char is heavily regulated and not as common here.

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