Vegan chocolate chip cookies

Updated: Mar 8, 2021

Tastes just like a regular chocolate chip cookie made with butter and eggs

I made these cookies a while ago during the lockdown in London and this recipe was the perfect one to make as I found it difficult to buy eggs. They're so easy to make and you can even freeze them so that you always have cookies on hand. What makes them a little more special is the flakey sea salt is sprinkled on top before baking, it enhances the flavour of the cookie.

I don't want to go on and on about how amazing these cookies were, so just trust me on this and make them yourselves! They are soft, chewy, crisp-edged, and full of melted puddled chocolate. The one downside about this is that you need to chill the dough for at least 12 hours or even better overnight, but it's totally worth it! Go make them!


Makes: 18 cookies | Prep time: 10 minutes | Chill time: 12-24 hours



250g plain flour

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp sea salt

215g dark chocolate chips

90g caster sugar

100g dark muscovado sugar

120g neutral oil (I used sunflower oil)

75ml water

Flakey sea salt


  1. In a bowl, whisk together the flour, baking powder, baking soda and salt to remove any lumps. Add the chocolate chips to the bowl. You can chop up your own chocolate bar if you have no chocolate chips.

  2. In a large bowl, whisk together the sugars, oil and water until smooth and well incorporated.

  3. Using a wooden spoon, stir in the dry flour mixture into the wet sugar mixture. The dough will look oily! Cover the bowl and place in the fridge for 12-24 hours.

  4. Preheat your oven to 175°C. Take out your cookie dough from the fridge and line a baking sheet with parchment paper. Scoop out the cookie dough with an ice-cream scoop and then place them in the freezer for 10-15 minutes. This will reduce them from spreading too much in the oven.

  5. Remove the balls of dough from the freezer and sprinkle on the flakey sea salt. Bake for 12-15 minutes or until the edges are golden brown. Try not to overbake them. Remove from the oven and leave the cookies on the tray for 5 minutes before letting them finish to cool on a rack.

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