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Vegan chocolate chip cookies recipe

316 ratings

Vegans don't have to miss out on homemade cookies - make this vegan chocolate chip cookie recipe. Made using dairy-free spread, soy milk and vegan chocolate, these crisp golden cookies are studded with melting pools of chocolate for a treat everyone can enjoy. See method

Makes 12
20 mins to prepare and 20 mins to cook
179 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

125g dairy-free spread or margarine
100g golden caster sugar
2 tbsp soy alternative to milk
½ tsp vanilla extract
150g plain flour
1 tsp baking powder
3 x 35g Free From chocolate bars, chopped

Each serving contains

Energy
750kj
179kcal 9%
Fat
9g 13%
Saturates
3g 17%
Sugars
12g 13%
Salt
0.3g 4%

of the reference intake
Carbohydrate 22.8g Protein 1.5g Fibre 1.6g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with baking paper. Put the dairy-free spread into a bowl with the sugar. Beat with an electric hand whisk or wooden spoon until creamy.
Add the soy alternative to milk and vanilla extract and beat until combined. Sift in the flour, baking powder and a pinch of salt. Stir to combine to a dough, then stir through the chopped chocolate.
Use a small ice-cream scoop or 2 dessert spoons to put heaped mounds (each weighing about 40g) onto the prepared baking sheets. Bake for 16-18 mins until lightly golden with slightly darker edges. Remove from the oven, leave on the trays for few minutes to firm up, then transfer to a wire rack to cool completely.

See more Vegan baking recipes