Vegan chocolate chip cookies

A box filled with different types of food Vegan Baking Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:12 mins
  • Plus 1 hour chilling time
  • Easy
  • Makes 20 cookies

Try our best ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits

Nutrient Unit
kcal 221
fat 10g
saturates 8g
carbs 29g
sugars 19g
fibre 1g
protein 2g
salt 0.12g
Vegan banana & walnut bread


  • 125g cold coconut oil
  • 100g golden caster sugar
  • 150g light muscavdo sugar
  • 125ml coconut milk
  • 1 tsp vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarb
  • 200g vegan chocolate chips or vegan chocolate, chopped into small chunks


  • STEP 1

Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.

  • STEP 2
‘Cheesy’ vegan scones

Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days.

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