The easiest chocolate chip cookies recipe you’ll ever make! Just 6 ingredients and 25 minutes from prep to plate. This vegan recipe makes 15 cookies with easy substitutions to suit other dietary requirements.
Why I Developed This Recipe
I honestly think that everyone should have a great chocolate chip cookie recipe in their back pocket. And having food allergies doesn’t mean you can’t make them, with so many great substitutes available these days. Our kids love these and they don’t hang around for long whenever I bake them. Minimal supplies and ingredients are needed which is perfect if you’re needing to pacify their chocolately demands. I love that this recipe is not really using anything out of the ordinary, just regular items that you should have in your pantry already.
Why You Need to Try These
These vegan chocolate chip cookies are gooey, crunchy, sweet, and will satisfy any chocolate craving you might have. So simple to make with everyday pantry ingredients and a secret ingredient that just elevates them to the next level. You will not regret making or eating these. This recipe makes 15 cookies which is the perfect sized batch for a quick treat.
Ingredients and Substitutions
This is a vegan recipe, which means that it contains no egg and no dairy. It can also be easily adapted for other dietary requirements and doubled, tripled or more if you want to make a much large batch. Read on for my substitution guide and check out my FAQ section for more questions about these cookies.
Butter: I am using unsalted plant based butter in this recipe to add richness and fat. Ensure that your butter is at room temperature before you start baking. Sub with regular dairy butter if you are not dairy free.
Flour: I am using self raising flour in this recipe to give our cookies a bit of a puff. To make your own SR flour, add 2 tsp baking powder and 1/3 tsp salt to 175 grams of all purpose flour. You can also sub the all purpose flour with gluten free flour if you prefer. Check out my handy tip to make your own gluten free self raising flour.
Milk: there is a multitude of plant based milk available so use whichever you prefer. My go-to is almond milk as I like the creaminess that it adds to my baking. Sub with dairy milk if you are not dairy free.
Sugar: I adore using brown sugar in chocolate chip cookies as it really helps to elevate the flavours and adds a slight caramel undertone. Sub with white sugar if you prefer.
Maple Syrup: this is my secret ingredient in chocolate chip cookies that adds another dimension to the taste. As a Welsh-Canadian, I love incorporating it in my recipes and it pairs very well with the brown sugar in these cookies.
Chocolate: I am using plant based chocolate chips to my cookies. You can sub with regular if you are not dairy free.
How to Make Chocolate Chip Cookies
Start by preheating your oven to 320F/160C and gathering all your supplies and ingredients. Ensure that your butter and milk are at room temperature so that it will be easier to combine them into the cookie dough.
Add 125 grams (1/2 cup plus an additional tbsp) of plant-based butter, 75 grams (just over 1/3 cup) of brown sugar and (my secret ingredient) 1 tbsp (15 ml) of maple syrup to a mixing bowl. I love adding maple syrup to my chocolate chip cookies because it really does add an extra element of sweetness and really complements the brown sugar as well. Mix together until that’s all fully combined.
Next, we’ll add 175 grams (1.5 US cups plus an extra tsp) of self-raising flour and 2 tbsp (30 ml) of plant-based milk and mix until fully incorporated.
Finally, let’s add in our plant-based chocolate chips now. I’m adding 100 grams (just over 1/2 US cup) of chocolate chips but you could add more if you wanted to. You could even mix it up and add some white chocolate chips and dark chocolate chips at the same time.
I prefer to fold in the chocolate chips, rather than use the mixer for that because it makes sure they’re a little bit more evenly distributed. And that’s it. Our chocolate chip cookie dough is ready. How simple was that?
Let’s Bake
Here’s my top tip for baking great vegan chocolate chip cookies. I do not grease or line my baking pan with parchment paper and prefer to add the dough straight onto the pan and find that it bakes so much better this way. I also really like using a medium sized ice cream scoop to add the balls of dough as it is mess free.
No need to flatten them or indent them with a fork either. As they bake, the balls will relax slightly but still create a slightly domed cookie. Yummy!
This recipe makes roughly 15 vegan chocolate chip cookies, which I was able to fit on two baking pans. Bake them in a preheated oven at 320 degrees fahrenheit for 18 to 20 minutes. Look how great they look once they’re baked. They are nicely golden, and have spread out a little bit as well but still have a nice bit of depth to them. And of course, they smell great too!
Let’s have a look at the underneath of the cookies. They should be slightly brown underneath and will also still be slightly gooey inside. If you like them a little darker underneath, bake for a few extra minutes.
Once the cookies have cooled off a little bit, transfer them onto a cooling rack. We do tend to eat them when they’re still warm because they are so good when they are warm out of the oven. You can see there are 15 here. Some of them are a little bit smaller but that’s okay. I love that these types of cookies aren’t all exactly the same. They are simply perfectly imperfect.
Let’s break one apart and see what it looks like inside. There is a really great distribution of the chocolate chips and it is nice and soft and squidgy inside. I can’t wait to eat them and hope you’ll enjoy eating them as well.
Cookie Questions?
This recipe makes 15 2-inch wide cookies, if you use a 1.5 tbsp ice cream scoop. You can easily double, triple or more this recipe. Check out the recipe card for easy calculations.
It’s really easy to make your own. Simply add 2 tsp baking powder and 1/3 tsp salt to 175 grams of all purpose flour. Check out my ‘how to’ post here.
Store any remaining cookies in an airtight container at room temperature for up to 1 week (if you can resist eating them before then!). You can also freeze them before baking. To do this, flash freeze the raw dough balls and then bake from frozen. Add a couple of extra minutes to the baking time to ensure they are baked thoroughly.
If you loved reading this vegan chocolate chip cookie recipe, let me know in the comments below. And don’t forget to share what you think of them when you bake them. They are irresistible.
Craving more cookies?
Check out more of my cookie recipes:
- Bake the perfect summer treat with my strawberry lemonade cookies
- Add colour to your party with my funfetti cookies
- Bake the perfect no chill, no spread roll out sugar cookies
Vegan Chocolate Chip Cookies
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 75 grams Brown Sugar (just over 1/3 cup)
- 125 grams Plant Based Butter (unsalted) (1/2 US cup plus an additional tbsp)
- 1 tbsp Maple Syrup (15 ml)
- 175 grams Self Raising Flour (1 1/2 US cup plus an extra tsp)
- 2 tbsp Plant Based Milk (30 ml)
- 100 grams Vegan Chocolate Chips (just over 1/2 US cup)
Instructions
Prep
- Gather all ingredients and supplies and preheat your oven to 320°F / 160°C. Ensure that your butter and milk are at room temperature.
Making the Cookies
- Cream 75g brown sugar, 125g plant based butter and 1 tbsp (15ml) maple syrup in a mixing bowl until combined.
- Add 175g self raising flour and 2 tbsp (30ml) plant based milk and incorporate fully.
- Fold in 100g chocolate chips with a spatula.
- Using a medium ice cream scoop, add cookie dough to a baking pan. No need to grease or line the pan with parchment paper.
- Bake at 320°F for 18-20 minutes until lightly golden.
- Transfer to a cooling rack to cool for a few minutes. Best enjoyed while still warm.
Video
Notes
- This recipe makes 15 2-inch wide cookies, if you use a 1.5 tbsp ice cream scoop.
- To make your own self raising flour, add 2 tsp baking powder and 1/3 tsp salt to 175 grams of all purpose flour. Check out my ‘how to’ post here.
- Store any remaining cookies in an airtight container at room temperature for up to 1 week (if you can resist eating them before then!).
- Check out the full recipe post for ingredients substitution information.
- Nutritional information is based on 1 cookie per serving with approximately 15 cookies per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This went well! They were perfect. Nothing I cook usually works so thank you!!!!
I’m so happy to hear that, Tee. Glad you enjoyed the cookies!
didn’t work, went completely flat crappy recipe.
Oh no! There are a lot of factors that can affect cookie spread, like butter temperature, type of baking sheet, or even the oven. If you want, let me know exactly what you did and what you used and I can help troubleshoot!