There are a lot of great vegan chocolate chip cookie recipes out there. I’ve seen some made with refined coconut oil, which yields a similar richness to butter. However, this is still my favourite.
Before I was vegan, I would always use this recipe. But for some reason, after I went vegan I was determined to find a different recipe to use.
Little did I know that this was easy to veganise.
All I did was replace the eggs with flax meal mixed with water and replace the butter with vegan butter. Then I added a bit of nondairy milk because I had a hard time incorporating all the flour at the end. I highly recommend that you use Miyoko’s vegan butter here. Other options would probably be fine, but Miyoko’s definitely gives the best result. If you don’t have access to Miyoko’s, try to find a vegan butter that is as similar to butter as possible, or you could also make your own (recipe courtesy of WorldofRandomStuff).
Recipe adapted from smitten kitchen
- 1 1/4 cups (280 grams) Miyoko’s vegan butter, at room temperature
- 1 1/4 cups (240 grams) light brown sugar
- 1 cup plus 2 tablespoons (225 grams) granulated sugar
- 2 tbsp flaxmeal + 5 tbsp water
- 2 teaspoons (10 ml) vanilla extract
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse or kosher salt
- 3 1/2 cups plus 2 teaspoons (yes, really) (445 grams) all-purpose flour
- 1-2 tbsp plant milk
- 3 1/2 cups vegan dark chocolate chips/dark chocolate chunks
- Sea salt
Combine the flaxmeal with the water in a bowl and leave to stand for 5 minutes. It should thicken substantially.
Cream the vegan butter with the sugars by hand or with a stand mixer. Then add the flax mixture and the vanilla extract.
In a separate bowl, combine the dry ingredients (baking soda, baking powder, salt, flour).
Add the dry ingredients to the rest and combine. If you cannot incorporate all of the flour mixture, add plant milk until you can combine all of it. Then add the vegan chocolate chips.
Chill the dough in the fridge for at least an hour, ideally 4 hours or even overnight.
Take out of the fridge and leave at room temperature for about five minutes until it softens slightly.
Shape pieces and place them on the baking pan. Bake at 180°C for somewhere between 15 and 25 minutes, depending on the size of the cookies. I make mine quite large, and hence it often takes 25-28 minutes for mine to bake.
When you take them out, they should seem firm but not too golden – they should still be pretty light coloured. If they are golden brown, they will become crispy as they cool. So if you prefer that, then leave it in the oven until golden brown.
Immediately after taking them out of the oven, sprinkle sea salt on the cookies if you like them that way. If not, omit. Leave to cool for five minutes on a cooling rack. Then eat!
