You're probably here because you've been trying to go vegan, but now you're missing gooey gooey chocolate chip cookies. Or maybe you just love chocolate chip cookies, because who doesn't?
For whatever reason, you're at the right place because this is the BEST vegan chocolate chip cookie recipe. Ever.
And there's no fancy ingredients or substitutions in this recipe. The secret is simplicity. They taste so great, no one could ever guess they're dairy-free and egg-free!
So if chewy, soft chocolate chip cookies are one of your favourite desserts, this is the recipe you'll want to save, share, bookmark, and make over and over for birthdays, celebrations, or just because!
All-purpose flour is a bit different from maida as it’s a mixture of hard and soft wheat flour with a higher protein content. Maida is soft wheat flour and thus contains a lower protein content. If you're looking to buy all-purpose flour, try the brand Josef Marc, which can be ordered online at amazon.in.
The flavour in this recipe mainly comes from the molasses in the brown sugar and the perfect chocolate-to-salt ratio. But if you want to give your cookies a slight flavour boost, don’t hesitate to add 1 teaspoon of vanilla extract.
This is entirely up to you.
Traditionally, chocolate chip cookies are made with chopped up chocolate for a few reasons. Not only will you get those big pools of chocolate, but you’ll also get tiny shavings of chocolate mixed throughout for the most chocolate-y experience! Chocolate bars also taste more homemade, as some chocolate chips have a waxy taste to them.
But some people prefer chocolate chips for convenience and a more even distribution of chocolate throughout your dough.
Castor sugar can be used as a one-to-one substitute for the brown sugar in this recipe. What is the difference between castor sugar and brown sugar?
The difference comes down to the final texture and flavour. If you want an extra soft cookie, use brown sugar only. If you want a crunchier cookie, use castor sugar only.
This recipe uses both to get a perfect combination of both!
It's not required, but it will taste like magic the next day!
Before baking, just let the frozen dough thaw for a few minutes before scooping and baking.
It depends how you look at it. In terms of saving on cost and waste, a silicon mat is better.
Not only do they prevent burning, but they can be used hundreds of times, making them more environmentally friendly than baking paper!
Yes, vegan chocolate chip cookies will also firm as they cool. The best time to take the cookies out of the oven is when the edges start to brown, and the top isn't shiny and slick like the dough. After cooling down completely, they will be super soft and delicious!
But if you want a more crunchy cookie, you can leave them in the oven for another minute or two until you clearly see the edges browning.
Yes. Baking is a science, and every measurement needs to be as accurate as possible!
There is nothing more accurate than weighing each and every ingredient! Measuring equipment like cups and spoons varies more than you think, so it might be time to invest in a scale.
Brown sugar that comes as a granule will not work. Check out Parry's brown sugar for the right consistency.
What is the difference between brown sugar and white sugar? The only differences is an ingredient called molasses!
Yes! Since it is egg-free and dairy-free, you won't get sick after eating raw cookie dough. Yum!
You’ll find more options on the market, but this is just to help you get started!
Looking for a new reason to love chocolate chip cookies? Try these add-ins!
Our favourite add-in combination (pictured above) is chopped walnuts and orange zest. It’s absolutely heavenly, and we’ve added it into the recipe as optional if you want to take it up a few notches.
You can store baked chocolate chip cookies in an airtight container at room temperature for up to 4 days, depending on the climate you live in.
If you want them to last longer, you can securely wrap them in plastic wrap and place them inside an airtight container in the fridge to extend the shelf life for a couple extra days.
If you want to keep them around for a while, you can store the dough or the baked cookies in the freezer for up to 6 months! You will just have to wrap them very well, as the cold air will completely dry them out. Just bake or microwave them to enjoy all over again!
Allow us to provide two amazing ways to change it up:
A chocolate chip cookie mylkshake. Just throw 2-3 cookies, 1 cup of One Good Mylk, and 2 scoops of vegan vanilla ice cream!
An ice cream sandwich. Just add vegan vanilla or chocolate ice cream between two chocolate chip cookies. Yum!
Chocolate chip cookies go best with milk, tea, or coffee. We recommend adding some cinnamon to a cup of One Good Mylk, or having it with One Good Chocolate mylk (because what’s too much chocolate?)
If you loved this recipe, check out our vegan chocolate cake recipe, too! And let us know your favourite ways to enjoy your chocolate chip cookies below.