Vegan chocolate chip cookies

Vegan chocolate chip cookies

vegan chocolate chip cookies hand

While I’ve enjoyed summer immensely this year (I know, it’s technically still summer, but the UK has thrown a hissy fit and the temperature plummeted at the start of August), I have missed being able to bake with abandon… So as soon as it got colder, I put my oven on and it has pretty much stayed on.

This week, I’ve been working on two sweet recipes. The one I am not yet ready to share is a biggie, as traditionally, it has butter, milk and eggs at its core and I was dubious as to whether I will be able to successfully veganise it. However, after 4 almost-there attempts, I am really happy with the results and I only need to make one more tweak before I am ready to share the recipe with you. Stay tuned!!

My neighbour was in raptures about the test versions, I cannot wait to present him with the final product. It is funny as he thinks I am doing him a favour bringing him all these cakes, cookies and tarts. Sure, I am super happy to see that he is enjoying my vegan wares despite the fact that he cannot wrap his head around the fact that none of these things contain eggs or dairy (he keeps on asking me about that), but I also really appreciate his help in eating them. I am hopeless when left with a mountain of sweet treats. On Tuesday, as something was coming out of the oven literally every hour, I managed to eat 3 cookies and 2 mini tarts in total. I need to taste test to know if I’m close to the intended result, but why oh why can’t I stop at one bite. I frustrate myself sometimes…

So I am not ready to share my big recipe, but I do have something to sweeten your waiting time – a popular crowd pleaser – the chocolate chip cookie – made vegan and no worse for it. These cookies are delicious, soft and chewy with pools of dark chocolate and a sprinkling of salt (if you are so inclined).

They are also really easy to make. One bowl, no gimmickry or tricky ingredients involved so I want to hear no excuses! Get your baking hats on. And if you want to preserve a shadow of your dignity, get a cookie tin with a padlock and give your partner / neighbour the key for safe keeping. Trust me, I know what I am talking about 😛 .

vegan chocolate chip cookies prep

vegan chocolate chip cookies before after

vegan chocolate chip cookies macro stacked

vegan chocolate chip cookies tray

vegan chocolate chip cookies side

6 cookies
10 min
8 min
6 cookies
10 min
8 min
  1. Place the oil, vanilla essence and 4 tsp of aquafaba (save the remaining 2 tsp) in a large bowl in that exact order. Add the sugar and whisk with an electric whisk for a minute or two, until you get a thick, caramel-like mixture.
  2. Place a sieve over the bowl and sift the flour, cornstarch and baking soda.
  3. Gently fold the dry ingredients into the wet with a spatula and then, when the dough becomes thick, with your hands. If the mixture is too dry (it should be soft and pliable but not sticky soft), add a teaspoon of the aquafaba you have saved – I find that depending on the flour used, sometimes it needs an extra teaspoon.
  4. Fold in the vegan chocolate chips, saving a few for decoration.
  5. Split the dough into 6 equal size portions (about 40 g each), roll them into balls and refrigerate them for 30-60 minutes.
  6. Preheat the oven to 190° C / 375° F (or 170° C fan / 340° F fan) and line a baking tray with a piece of baking paper.
  7. Place the cookie balls on the prepared baking sheet, leaving a fair amount of space around each. Press them down with the palm of your hand and stud the surface with the choc chips you have saved. If you want these cookies to be crispy rather than soft and chewy, flatten them more and extend the baking time.
  8. Bake for about 8-10 minutes. 8 minutes keeps them soft and chewy in the middle, 10 minutes renders them crispier. Allow the cookies to cool down completely and sprinkle them with sea salt (it enhances the chocolate flavour) if you wish. Keep in a padlocked 😛 container.

*I used chickpea brine / aquafaba from cooking my own chickpeas, but you can also use it straight from a tin / can of chickpeas. There is no need to reduce it.

**I used a mixture of caster sugar (12 g / 1 tbsp ), light brown sugar (24 g / 2 tsbp) and coconut sugar (36 g / 3 tbsp). I don’t recommend replacing all of the sugar with coconut sugar as it affects the texture of these cookies negatively. Traditionally a mixture of caster sugar and light brown sugar is used.

16 g
9 g
2 g
2 g
29 g
*per cookie
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7 reviews, 17 comments
These were so quick and easy to make. mine came out with a chewy sweet texture and tasted amazing!
    Thank you Natasha, I am really pleased to hear that you enjoyed these cookies so much and thank you for letting me know. x Ania
These cookies are amazing. So tasty, lovely texture and so quick and easy to make. Thanks for the great recipe! Hope you’re keeping well these days Ania.
    Glad to hear, Andy! Yeah, not so well unfortunately, fighting something as I type this and hoping it's not the dreaded virus...:( Stay well! Ania
Hi, can I replace the sugar with xylitol? It’s very important, because my sister can only eat xylitol or maple syrup and I would like to make these beauties.
Greetings from Poland :)
    Hi Natalia,
    I don't think I am able to give you a clear answer as I have never used xylitol myself. A quick research online reveals that it can be substituted for sugar in 1:1 ratio, but it is not sugar so it may affect the texture of the cookies, for example. When it comes to baking, sugar is responsible for more than just sweetness (texture, crisp tops, moisture). I hope that helps and that it will work out well. Pozdrawiam rowniez! x Ania
Thanks a lot for this wonderful recipe!! They came out perfect (.. Well, almost; a little bit too crispy but that's my fault !! Hahah).
Thanks for putting measurement both in gr and cups. I hate when I find a good international recipe and I need to convert all the ingredients; basically I spend more time converting things rather than making the recipe!! Hahaha. Greetings from Italy :)
    My absolute pleasure! I'm so pleased to hear that you enjoyed them, Caterina! And thank you for taking the time to rate this recipe - I really appreciate it, thank you! Ania
I messed up on a few parts of the recipe so I was nervous as to how they would turn out, but to my surprise they still turned out amazing! I think I will try this again tomorrow to see how they turn out without my mistakes! Thank you!
    Glad to hear you still enjoyed them! x
This recipe looks lovely I can't wait to try it, however Is there anything I could use to substitute the aquafaba would a flax egg do the trick for example. Thank you. :)
    Hi Elle,
    That's great to hear, I hope you'll enjoy it. Yes, I think it would work just make sure it is the same volume, of course and similar consistency. Hope that helps! Ania
I have tried to do these cookies today and my goodness, they are amazing (and so so addictive!) We love them!
I awe my colleagues every single time I bring in goodies as they cannot believe how good vegan can taste. Thanks to your recipes!! x
    Thank you so much, Corinna! I'm delighted to hear that - nothing makes me as happy as when omnivores realise that vegan food can be just as good as non-vegan food :) Ania
It didn’t work for mw at all I’m afraid! The oven was preheated but the dough was still unbaked after 15 minutes.
    Hi Laura,
    I'm sorry to hear that but is it possible that there is an issue with your oven? If you followed the instructions exactly, it is not possible that they would not cook for 15 minutes in 190° C degree oven. If you talk me through what you did step by step, I might be able to help you solve this. Ania
I can't believe there's no butter in these. Magic. I tried with some sprouted buckwheat flour I had on-hand, and holy capow, they hit the spot. Perfect texture, perfect everything. Thank you!
    Yay! I am so pleased to hear that, Kate :) And thank you for taking the time to leave such a nice feedback too! Ania
Aged Care Catering:
I love cookies, and let me try this recipe.
Thanks for this post.
    Great to hear, I hope you'll like them! Ania
Why a recipe that only makes 6 cookies? It looks good but I’ll be quadrupling it!
    Because I figured that you can always multiply the amounts if you wanna make more! 6 cookies is one small tray.
Thanks for this. I always use dried chickpea instead of canned so this is perfect.
    My pleasure! Hope you'll enjoy them! Ania
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