VEGAN CHOCOLATE CHIP COOKIES

Ingredients

• 100 g (1/2 cup)white sugar
• 165 g (3/4 cup)brown sugar
• 5 g (1 tsp)salt
• 120 ml (1/2 cup)olive oil
• 60 ml (1/4 cup)almond milk
• 5 ml (1 tsp)vanilla extract
• 190 g (1 1/2 cups)plain flour
• 2.5 g (1/2 tsp)bicarbonate of soda
• 227 g (8 oz)vegan dark chocolate, cut into chunks

Instructions

1. 1

   Mix the dough

   In a large bowl, whisk together the white sugar, brown sugar, salt and olive oil until combined. Whisk in the almond milk and vanilla until the sugar has dissolved and the mixture is smooth. Sift in the flour and bicarbonate of soda, then fold with a spatula. Fold in the chocolate chunks evenly and refrigerate the dough for at least 30 minutes.

2. 2

   Bake the cookies

   Preheat the oven to 180°C (350°F). Scoop the dough onto a baking sheet lined with baking paper, leaving space between the cookies and around the edges so they can spread. Bake for 12–15 minutes, until the cookies are just beginning to brown. Leave them to cool completely, then store in an airtight container in a cool place.

What are vegan chocolate chip cookies?

Chocolate chip cookies are a familiar home-baking favourite, with versions that developed in the United States. This recipe replaces the usual butter and eggs with olive oil and almond milk, while keeping the sweet dough and generous chocolate chunks.

Olive oil gives the dough its fat without dairy, and chilling it before baking helps the cookies spread less. The result is an easy plant-based batch with crisping edges and a softer centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 4g protein, 56g carbs, 20g fat.

The sugars and flour provide most of the carbohydrates, while olive oil and dark chocolate contribute much of the fat. The chocolate also adds a little protein, though these cookies are not a substantial protein source; serve one with unsweetened plant milk or fruit for a more balanced snack.

Choosing the ingredients

Sugar balance: white sugar brings sweetness, while brown sugar adds a deeper flavour and helps keep the cookies tender. Whisk both thoroughly with the oil before adding the dry ingredients.

Chocolate: use dark chocolate labelled vegan, and cut it into chunks if it is not already prepared that way. Chunks give the cookies uneven pockets of chocolate rather than a uniform distribution.

Mix gently

Dry ingredients: sift the flour and bicarbonate of soda into the wet mixture, then fold just until combined. Stop once there are no obvious dry patches; prolonged mixing can make the cookies firmer.

Chocolate: fold the chunks through at the end so they are spread around the dough without overworking it.

Chill and shape the dough

Chilling: refrigerate the dough for at least 30 minutes. This is an important pause in the method and helps limit spreading in the oven.

Even portions: scoop similar amounts and keep each mound a similar thickness. Leave room between them and around the baking sheet so the cookies can spread without merging.

Know when they are done

Oven temperature: heat the oven to 180°C before the tray goes in, rather than relying on it to reach temperature while the cookies bake. An adequately heated oven helps the batch bake more evenly.

Colour: start checking at 12 minutes and bake for up to 15 minutes. Take the cookies out when they just begin to brown, then let them cool completely to set.

Serving and storing

Serve the cookies once cool, alongside tea, coffee or a glass of almond milk. Their sweetness also pairs well with fresh berries.

Once fully cooled, keep them in an airtight container in a cool place. Cooling before storage helps prevent trapped steam from softening them.

Recipe notes & tips

• Preheat the oven for 10–15 minutes before baking.
• Chill the dough for at least 30 minutes to help limit spreading.
• Mix the flour in gently and stop as soon as the dough comes together.
• Make the dough portions the same size and thickness for more even baking.
• Leave space between the dough portions and around the edges of the baking sheet.
• Begin checking at 12 minutes, as the cookies should only just start to brown.

Variations

• Add nuts: fold chopped walnuts or pecans into the dough with the chocolate.
• Use a different oil: replace the olive oil with a neutral-flavoured oil for a subtler taste.
• Try another plant milk: use another unsweetened plant milk in place of the almond milk.
• Add dried fruit: fold a small handful of dried cranberries in with the chocolate chunks.
• Change the chocolate: use vegan chocolate chips instead of chopped dark chocolate.

Common mistakes to avoid

• Skipping the chill: the cookies may spread more; refrigerate the dough for at least 30 minutes.
• Overmixing: the cookies can turn firm; fold the flour in only until the dough comes together.
• Uneven portions: different-sized cookies bake at different rates; scoop them to a consistent size and thickness.
• Crowding the tray: cookies may spread into one another; leave gaps between each portion.
• Overbaking: the cookies can become dry; remove them when they just begin to brown.
• Storing them warm: steam can soften the cookies; let them cool completely before sealing them away.

How to store

Cool the cookies completely and keep them in an airtight container in a cool place for up to 4 days. For a warm cookie, reheat one briefly in the oven or microwave, checking often so it does not overheat.

Frequently asked questions