• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Vegan Chocolate Chip Cookies

Published: Dec 30, 2012 · Modified: Oct 27, 2024 by Emma · This post may contain affiliate links · 1 Comment

  • Facebook
  • X
  • LinkedIn
  • Email

These Vegan Chocolate Chip Cookies are soft and squidgy with melted chocolate chunks throughout. Get the recipe below.

A classic cookie

Chocolate Chip Cookies are extremely nostalgic. We all have memories of taking a bite out of a soft, squishy chocolate chip cookie that's still warm causing the chunks of chocolate to be gooey inside.

They're also one of the first bakes that lots of people learn how to make. They were definitely one of the recipes I mastered as a child, alongside the classic fairy cake of course!

Whether you're new to baking or a seasoned baker this is a recipe you must have in your repertoire. All of the ingredients are plant based which means it's suitable for vegans or anyone with a dairy or egg allergy. The result being a cookie that can make even more people happy!

For more information about converting conventional baking recipes into plant based treats, check out my big vegan baking guide.

Vegan Chocolate Chip Cookies on a wire rack

How to make the perfect vegan chocolate chip cookie every time

I've baked this recipe enough times to learn some tips and tricks for baking perfect vegan chocolate chip cookies. Here are some of the lessons I've learned along the way.

Use a mix of caster sugar and light brown sugar

Sure, you could just use caster sugar. But, if you want a caramel like flavour then don't miss out the light brown sugar! It gives a more complex flavour to the cookies which make them extra special.

Cream together the butter and sugar first

Making chocolate chip cookies should be simple but I feel some recipes over simplify things by suggesting you chuck all the ingredients in the bowl then beat them together. I cream together the butter and sugar first. I then add the flour and beat until just combined.

Use good quality chocolate

This tip applies for any chocolate based cakes, biscuits or desserts. If you use the best quality chocolate you can find then you will have a much better tasting cookie.

Vegan Chocolate Chip Cookies on a wire rack

Add a pinch of salt

A pinch of salt is included in the recipe to season the cookies. That's right, even cookies need seasoning. It helps to balance the sweetness of the sugar and the bitterness of the dark chocolate. Trust me this is one ingredient you don't want to skip over.

The secret to perfectly circular cookies

The best way to achieve a round cookie is to roll the dough into balls just a little larger than a golf ball. Chill them like this and then evenly space them on a baking tray to get perfectly round vegan chocolate chip cookies. If you don't leave enough space they will spread into one another preventing that perfectly round shape.

If you really want perfectly round cookies then you can use a pastry or cookie cutter when they are just out of the oven. Don't simply trim the edges, use one a little larger than your cookies and swirl it around the edges pushing them in slightly until perfectly round.

Vegan Chocolate Chip Cookies on a plate

The recipe

Vegan Chocolate Chip Cookies on a plate

Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are soft and squidgy with melted chocolate chunks throughout. Serve with a cold glass of milk.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Snack
Cuisine American
Servings 9 cookies
Calories 236.45 kcal

Ingredients
 
 

  • 100 g non-dairy butter
  • 60 g soft light brown sugar
  • 50 g caster sugar
  • 0.5 teaspoon vanilla extract
  • 120 g plain flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon bicarbonate of soda
  • pinch salt
  • 100 g dark chocolate chips

Instructions
 

  • Preheat the oven to 180 C/ 356 F/Gas 4 and line two baking trays with baking paper.
  • In a large bowl, beat together the non-dairy butter, sugars and vanilla extract until soft and fluffy.
  • Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined. It may still be a little crumbly but don't worry it will all come together.
  • Add the chocolate chips mix again until the chocolate chips are well dispersed throughout the dough.
  • Roll roughly 2 tablespoon worth of dough in your hands until you have balls slightly larger than a golf ball.
  • Place the dough on to your lined baking trays making sure you have plenty of space between each cookie so that they have room to spread.
  • Bake for 10 minutes, or until golden brown.
  • Leave to cool on the baking trays before transferring to a wire rack.

Nutrition

Calories: 236.45kcalCarbohydrates: 28.66gProtein: 2.31gFat: 12.59gSaturated Fat: 4.93gPolyunsaturated Fat: 2.79gMonounsaturated Fat: 4.38gTrans Fat: 1.65gCholesterol: 0.11mgSodium: 128.89mgPotassium: 95.82mgFiber: 0.78gSugar: 15.87gVitamin A: 1.11IUVitamin C: 0.06mgCalcium: 48.09mgIron: 0.84mg
Keyword caster sugar, dark chocolate, light brown sugar, non-dairy butter
Tried this recipe?Let us know how it was!

More vegan cookie recipes

A plate of Triple Chocolate Fridge Cookies

Triple Chocolate Chip Cookies

A plate of ginger biscuits

Ginger Biscuits

Vegan Carrot Cake Cookies

Carrot Cake Cookies

Vegan Vanillekipferl Cookies

Vanillekipferl Cookies

The cookie and biscuit archive

You can find the full range of cookie and biscuit recipes in the recipe archive.

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Laura says

    January 01, 2013 at 10:51 am

    Thank you Auntie Emma! They were yummy! xx

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required