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These vegan chocolate chip cookies will blow your mind with how close to the real thing they taste! I’m almost reluctant to even call them vegan chocolate chip cookies they’re that good.
Whether you’re vegan, dairy free or just trying to make healthier choices, I’m here to tell you that you don’t need to miss out on the good stuff. These vegan chocolate chip cookies are perfect for satisfying your sugar cravings, taste insanely good and you’d never tell they were free from anything!
Will I be able to tell the difference between vegan chocolate chip cookies and the real thing?
Much like my dairy free / vegan lemon cake, I swear if you gave these dairy free chocolate chip cookies to a room full of people and didn’t tell them, they would never know they were free from anything!
I’ve recently decided to try and follow a meat/dairy free diet myself and have become quickly aware of just how rubbish most shop bought ‘free from’ treats taste. There’s got to be a better way right?? Well I believe that home made always tastes better and free from baking is no exception.
I’ve tried various vegan chocolate chip cookie recipes to iron out the kinks, and have been bowled over by how good these ones taste. Me and the Mr have actually been fighting over them! So no, if you didn’t know they were free from, I honestly don’t think you’d notice the difference.
What makes these vegan chocolate chip cookies so good?
I could honestly bang on about the positives of these cookies for an age but I’ll try just to summarise them for you instead…
- They’re insanely easy to make
- They taste AMAZING!
- They’re seriously moreish.
- They’re the exact same texture as a regular chocolate chip cookie
- They cure your chocolate cravings
- You can easily half or double the recipe as there’s no eggs
- They freeze well for later
- You can bake them straight from the freezer (Jeez, that’s dangerous!)
Do I need expensive ingredients to make vegan chocolate chip cookies?
In short, NO! If you already follow a vegan or dairy free diet, you’ll almost certainly have all the required ingredients in your cupboards. (Just like if you follow a gluten free diet, you’ll probably have everything you need to make my ultimate chocolate brownies recipe!)
However, even if you don’t, the ones you will likely need to buy are actually very cheap and easy to source from most supermarkets anyway. We’re not putting avocado, beetroot or any other daft ingredient that doesn’t belong in a cookie today!
What are the best ingredients to use?
On my ‘free from’ journey so far I’ve discovered a few essential ingredients that I will definitely be keeping in my cupboard/fridge. The first of my faves is Tomor sunflower spread. It’s a dairy free butter alternative but one that has a great texture AND flavour. This is rare in the dairy free world!
I’ve only been able to find this in certain branches of Sainsburys though so, before you make a trip – give them a call to see if they stock it first. Stork (block not tub) also has a great texture for dairy free baking but I found that the flavour just isn’t as nice.
In fact, you could easily substitute the butter for Tomor spread in my bonfire toffee recipe to make a naturally gluten free recipe… dairy free too!
While you’re there, you should pick up some of my second favourite essential – dairy free dark chocolate. Sainsbury’s 100g basics dark chocolate bar is actually dairy free and is only 50p! (Correct at the time of publishing.) I promise this will save you a small fortune and it tastes divine in baked goods!
That being said – it does say that it’s not suitable for people with nut, milk or wheat allergies due to manufacturing methods so please bear that in mind before stocking up. It just depends on your needs.
Vegan chocolate chip cookies recipe tips
Not made free from chocolate chip cookies before? Here’s a few pointers that I think might help you out! You might also like to read this baking for beginners guide if you’re new to baking.
- Use Tomor sunflower spread. It tastes WAY better than most dairy free spreads and gives a great textured cookie too.
- Use good quality vanilla extract like Neilsen-Massey. It really helps with the overall flavour!
- Whatever you do, DON’T skip the ‘place in the freezer for 20 mins’ step before baking – this gives you a lovely chunky cookie. Don’t do it and you’ll have a flat greasy cookie. No one wants that…
- Make sure you leave enough room between each cookie for spreading during baking. Cook in batches if you need to.
- Hot spots in your oven? Turn the tray round half way through the cooking time to get a more even bake.
- Once baked, allow the cookies to cool/firm up on the tray for a few minutes before transferring to a cooling rack. Otherwise they will fall apart.
- Definitely ‘taste test’ one while they’re still warm – it’s the BEST!
Vegan Chocolate Chip Cookies – Step by Step Picture Recipe
Here is what you will need to make 16 cookies.
(For a printer friendly version, see the recipe card at the end of this post)
NOTE: Please always check the labels before starting. Especially if you are cooking for someone with an allergy or intolerance.
Ingredients
- 110g (1/2 Cup) Dairy Free Spread, Room Temp *
- 150g (2/3 Cup) Soft Light Brown Sugar
- 60g (1/4 Cup) Golden Caster Sugar
- 2 tsp Vanilla Extract
- 2 tbsp Soy Milk **
- 200g (1 + 1/2 Cups) Plain Flour
- 1 tsp Baking Powder
- 1 tbsp Cornflour
- 150g (5.5 oz) Dairy Free Dark Chocolate, Chopped
*Tomor or Stork (block not tub) are best
**You can use any dairy free milk instead – i.e. almond milk, rice milk, oat milk etc. Just bear in mind the flavour your choice may impart.
Essential equipment
- Electric Stand Mixer or Electric Hand Whisk + Large Bowl
- Large Baking Tray
Instructions
Firstly – either in an electric stand mixer or a large bowl with an electric hand whisk, beat together the dairy free spread (110g | 1/2 Cup), the brown sugar (150g | 2/3 Cup) and the golden caster sugar (60g | 1/4 Cup) until very light and fluffy. This could take 2-3 minutes and you may need to scrape the bowl down once or twice.
Next, add the vanilla (2 tsp) and the soy milk (2 tbsp) and beat again until it’s nice and smooth.
Now add in the flour (200g | 1 + 1/2 Cups), baking powder (1 tsp) and corn flour (1 tbsp) and mix until you can’t see any more flour in the bowl. Just be careful not to over do it.
Finally, add in the chopped dairy free dark chocolate (150g | 5.5 oz) and give it a final mix to evenly distribute the chunks.
Now we’re ready to roll some balls! Taking tablespoon sized chunks of dough and roll them into 16 balls. Try and keep them as evenly sized as you can.
Then place them into the freezer to chill for 20 minutes while you preheat your oven to 180°C/Fan 170°C. If you skip the freezing, you’ll end up with horribly flat and greasy cookies. So don’t skip it!
Now the time is up and the oven has preheated, evenly space out some dairy free / vegan chocolate chip cookie dough balls onto a lined baking tray. Make sure you leave enough room between each one for spreading. Place any remaining dough balls into the fridge to keep cold while the first batch bakes.
Bake for 10-12 minutes until golden brown and breathe in that wonderful ‘home baked’ aroma! If like me, you have hot spots in your oven, you may wish to turn the tray round half way through the cooking time to ensure an even bake.
Allow to cool on the tray for a minute or to (just so they can firm up) then transfer to a wire rack to cool completely. Repeat the process for the remaining cookie dough balls.
And that is it! You now have in your possession the world’s most delicious dairy free / vegan chocolate chip cookies. Feels good doesn’t it?!
Don’t forget to stock up on Tomor sunflower spread and Sainsbury’s basics dark chocolate so you can basically have these bad boys on tap in the future! But remember, ALWAYS read the labels to be sure.
How to store vegan chocolate chip cookies
Store your cookies in an airtight container (I prefer metal) at room temperature and consume them within 4-5 days.
Can I freeze vegan chocolate chip cookies?
Absolutely! Simply go as far as rolling them into dough balls then freeze them completely on a baking tray. When frozen, transfer the balls to a freezer bag/tub and use within 2 months.
You can even cook them straight from frozen too! Just add a few minutes extra onto the cooking time, making sure to keep an eye on them just in case.
Have you made this recipe?
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
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Dairy Free / Vegan Chocolate Chip Cookies - Printable Recipe
These chocolate chip cookies are SO good that no one will be able to tell they're free from anything! Dairy free and suitable for vegans, this will be a treat you'll make again and again...
Ingredients
- 110 g Dairy Free Spread , (Room Temperature)
- 150 g Soft Light Brown Sugar
- 60 g Golden Caster Sugar
- 2 tsp Vanilla Extract
- 2 tbsp Soy Milk *
- 200 g Plain Flour
- 1 tsp Baking Powder
- 1 tbsp Cornflour
- 150 g Dairy Free Dark Chocolate, (Chopped)
Essential Equipment
- Electric Stand Mixer or Electric Hand Whisk + Large Bowl
- Large Baking Tray
Instructions
- Cream together the dairy free spread and both sugars until light and creamy. (Either in a large bowl with a hand whisk or a stand mixer.)
- Add the vanilla and soy milk and beat again until evenly incorporated.
- Add the flour, baking powder and cornflour. Mix until it just comes together to form a dough.
- Fold through the chopped dark chocolate until evenly dispersed throughout the dough.
- Roll into 16 balls then place into the freezer to chill for 20 mins. Preheat your oven to 180°C/Fan 170°C.
- Evenly space the cookies apart on a baking tray and bake in the oven for 10-12 mins until cooked and golden. You might need to cook in batches so keep any unbaked balls in the fridge.
- Let firm up for a few mins on the hot baking tray before moving to a wire rack to cool.
- Repeat for any remaining cookie balls until they're all baked. Store in an airtight container at room temperature and consume within 4-5 days.
Notes
You can freeze any uncooked cookie dough balls and bake straight from the freezer. Simply add a few minutes onto the cooking time.
Make sure you check the labels beforehand. Certainly if you're making them for anyone with allergies or an intolerance.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 37mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.