The Best Damn Vegan Chocolate Chip Cookies

Easy-to-Make Vegan Chocolate Chip Cookies That Everyone Will Love

Thu Oct 3, 2024

Bake cookies that become the talk of the town 🕺🍪

If there’s one cookie that you need to make time and again—for your friends, family, secret crush, customers, and even your enemies—it’s this one. This recipe for vegan chocolate chip cookies is an absolute game-changer, and trust me, no one will even realize it’s vegan!
Chocolate Cookies baking in the sunlight
Why These Vegan Chocolate Chip Cookies are Unbeatable

1. You CAN’T tell it’s vegan. That’s right, these cookies will scam and bamboozle anyone who thinks plant-based treats don’t stack up. So, get ready to surprise (and impress) every time you serve them!

2. No weird ingredients. They don’t cost an arm and a leg to make, and all the ingredients are easy to find. Plus, in my course, I share the exact vendors I use, so you can connect with them directly and get everything you need.
3. Super versatile! Want to switch it up? Add cinnamon, coffee, raisins, oats, white chocolate, cranberries, different types of nuts, or even experiment with different percentages of dark chocolate. You can truly make these cookies your own!

And the best part? They’re ridiculously easy to make! Let’s dive into the recipe.

The Best Damn Chocolate Chip Cookies Recipe

Dry Ingredients:

• 200g All Purpose Flour (Maida)

• 1 tsp + 1/4 tsp Baking Powder

• ½ tsp Baking Soda

• ½ tsp Pink Salt

Wet Ingredients:

• 75g Castor Sugar

• 80g Brown Sugar

• 50g Unflavoured Oil

• 70g Vegan/Dairy-Free Butter

• 40g Water

• ½ tsp Vanilla Essence/Paste

Add-ons:

• 80g of 65% Dark Chocolate

• 80g of 75% Dark Chocolate

• Sea Salt flakes (optional)

Method:

1. Preheat your oven to 160°C for at least 15-20 minutes.

2. In a bowl, sift and mix all your dry ingredients. In another bowl, cream the butter, oil, and sugars together until light and fluffy. Slowly whisk in the dry mix and add the vanilla and water.

3. Once your dough is ready, add in chopped dark chocolate and roll into 30g or 45g balls. Chill these for 20 minutes in the fridge, and if you’d like to make these in bulk, freeze them in an airtight box for up to 3 months.

4. Bake at 160°C for 6 minutes, rotate your tray, and bake for another 5-6 minutes (4 minutes more for gooey cookies). Once out of the oven, top with sea salt flakes (and edible glitter if you’re extra like me)!

5. Allow to cool and indulge!

Get Creative with This Recipe ✨

This is not just any chocolate chip cookie recipe—it’s your starting point to create endless variations. Feel free to experiment with different flavors and textures by adding your favorite mix-ins like oats, cranberries, white chocolate, or even cinnamon.
Whether you’re baking for a special occasion or simply treating yourself to some comfort food, this recipe will hit the spot every time. Plus, it’s perfect for freezing the dough in batches so you can whip up fresh cookies on demand! 🥰

Make Them, Love Them, Tag Me 👩‍🍳🤗

Don’t forget to tag me on Instagram when you recreate these cookies—I’d love to see your beautiful bakes and how you’ve made this recipe your own! 🩷

Want More Irresistible Cookie Recipes? 👋

If you loved this recipe and want to elevate your cookie game even further, I’ve got something special for you! In my Cookies and Dream workshop, I’ll teach you how to make 7 irresistible cookie recipes that will make you the star of any bake sale or family gathering.
Click here to learn more!

Ode to Gaia by Chef Naimita

Hi, I’m Naimita Jagasia, and teaching is my favorite way to share the insights I’ve gathered as a chef and business owner. I’m here to help you gain confidence and creativity in the world of plant-based baking, swapping out ingredients like a pro. All of it comes with my signature ‘too glam to give a damn’ flair!