A simple deliciously more-ish ooey-gooey vegan chocolate chip cookies recipe – thick, chewy and super-chocolatey, they are a cookie lovers dream!
I think that for everybody out there, there is that one cookie that is ‘the one’ and these simple but delicious ooey-gooey vegan chocolate chip cookies are mine. They are great as a snack or a little dessert after a filling dinner, or even for a light breakfast.
From homemade pita, whole wheat bread and Neapolitan pizza – I’ve certainly gotten stuck into baking these past few weeks. And, yes, even I haven’t been immune to the charms of delicious banana bread (not vegan), however, these easy vegan cookies (or vegan ‘biscuits’ here in the UK) were eaten in record timing, and I currently have another batch on the go. Honestly, I’m surprised I haven’t posted this recipe sooner.
Why try these vegan chocolate chip cookies right now?
Honestly, even if it might not seem it from looking at my blog – I’m not a massive sweet tooth. However, these cookies barely last a day before I’ve gobbled them all up. So, if you need more convincing on why to try this recipe today:
- The vegan cookie dough requires no hard-to-find ingredients. Using simple dairy-free swaps, so it’s super accessible to all.
- There are also different options for ingredients too, i.e. using vegan butter OR coconut oil (so you’re likely to have at least one in your kitchen)
- Plus, these easy vegan cookies are also easy to customise. Swap out the hazelnuts for your favourite nut or even go nut-free and add in some shredded coconut or freeze-dried berries in its’ place.
- If ooey-gooey cookies are the aim, then this easy recipe is the way to go. You’ll end up with super-duper more-ish chewy, gooey chocolatey cookies every time.
- The recipe is super simple, with only a few steps and no fancy equipment needed. There’s no need for a rolling pin, biscuit cutters, or even the need to roll the dough on a lightly floured surface. These are simple vegan drop cookies and couldn’t be easier to make.
Oh, and lastly, a bit of a ‘super tip’- not only is the cookie recipe itself very easily customised but…
This recipe can also be turned into a delicious raw edible cookie dough recipe!
Yup, you read that right- edible vegan raw cookie dough.
Eating raw cookie dough, even if vegan, does need one additional step though – which is heat-treating the flour to ensure that it’s 100% safe to eat. The aim is to get the flour to at least 70ºC/160ºF internal heat for it to be successfully heat-treated and get any bacteria killed. Note – this does affect the gluten in the flour though, and should only be done for raw treats like cookie dough.
All you need to do for the delicious cookie dough recipe is begin by baking the raw flour on a large baking tray for around 10-12 minutes at 150ºC/ 300ºF, stirring it every couple of minutes. OR use a microwave, microwaving at 20 seconds on high, stirring and repeating until you reach around 60 seconds (use a thermometer, if you have one). Leave this to cool down completely then mix in a large bowl with all the remaining ingredients except for the baking soda and voila!
The vegan chocolate chip cookie recipe How-to
- all-purpose white flour, salt, baking soda
- brown sugar (I used unrefined cane sugar. You could also use coconut sugar, too)
- vegan butter or coconut oil
- oat milk (or your favourite plant-based milk)
- vanilla extract
- dark chocolate chunks (I used 70% dark chocolate)
- a small handful of crushed nuts (I used hazelnuts, but you can swap or omit altogether and use shredded coconut/freeze-dried berries, etc.)
Begin by mixing the softened vegan butter and the sugar in a bowl. You can use either a mixer or simply a spoon to do this. Mix the two until the sugar has dissolved.
Add the milk and vanilla extract to the bowl and mix well.
Sieve the flour, baking soda and salt into a large large freezer-safe bowl.
Fold the wet into the dry ingredients, try not to over-mix.
Carefully fold in the chocolate and chopped/crushed nuts then move the bowl to the freezer for 30 minutes.
Chilling the cookie dough improves your cookies tenfold for several reasons.
First, it stops the spreading of the cookies, leading to the delicious ooey-gooey cookies we want (the colder the dough, the thicker the cookies). It also affects the texture from being just ‘soft’ to deliciously ‘chewy’. More so, chilling your cookie dough also concentrates the flavour (because as you’re chilling the dough, it slightly dries out, and the sugars within are affected too) and adds new layers of flavour as well as helps the cookies brown more.
Using an ice-cream scooper or a measuring spoon, scoop the dough into balls and place on a parchment paper-lined baking sheet.
Make sure there’s plenty of space between each cookie, and they will still spread. I was able to fit 6 cookies to a tray and made total of 12 cookies.
The cookies are there ready to bake in the oven for 10-12 minutes at 175ºC/350ºF, till golden brown.
Store in an airtight container for up to 3 days at room temperature or freeze for up to 1 month. Make sure to place a baking paper in between individual cookies in the freezer container to avoid them sticking together.
Other Vegan Desserts You Might Like
I’ve already mentioned my banana cake at the top of the post, however, I have plenty of other delicious vegan bakes that you might be interested in.
For example, if cake is on your mind, then you might like this Chocolate Orange Vegan Leopard Print Cake. I also have recipes for various tarts, bakes and veganized candy bars and treats including these Healthier Homemade snickers Bars, Healthy Vegan Twix Bars, or even Salted Caramel & Raspberry Vegan Magnum Ice Creams.
If you have any questions, feel free to ask them in the comments. You can also tag me in your recreations on Instagram @Alphafoodie.
Oeey Gooey Vegan Chocolate Chip Cookies
- 2 cups white flour all purpose
- 3/4 cups brown sugar I used unrefined cane sugar. You could also use coconut sugar
- 1 tsp salt
- 1/2 cup vegan butter or coconut oil
- 1/4 cup oat milk or your favourite plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 150 g chocolate chunks dark (I used 70%)
- small handful crushed nuts I used hazelnuts but you can swap or omit altogether and use shredded coconut/freeze-dried berries etc.
- Cream the butter and sugar together in a large freezer-safe bowl, until light and fluffy. You can use either a mixer or simply a wooden spoon to do this and mix the two together until you have a light yellow, fluffy mixture.*
- Add the rest of the wet ingredients (the milk and vanilla extract) to the bowl and mix well.
- Sieve the flour, baking soda and salt into the bowl.
- Fold the wet and dry ingredients together, try not to over-mix.
- Carefully fold in the chocolate and chopped/crushed nuts then move the bowl to the freezer for 30 minutes. **
- Using an ice-cream scooper, scoop the dough into balls and place on a parchment paper-lined baking sheet. Make sure there's plenty of space between each cookie since they will spread. I was able to fit 6 cookies to a tray.
- The cookies are there ready to bake in the oven for 10-12 minutes at 165ºC/350ºF, till golden brown.
- Let the cookies cool down on a baking rack.
- Store in an airtight container for up to 3 days at room temperature or freeze for up to a month. Make sure to place a baking paper in between individual cookies in the freezer container to avoid them sticking together.
- * Be careful not to over mix this or you'll end up beginning to separate the butter. If using an electric mixer the process only takes between 1-2 minutes, so keep an eye on it.
- **Chilling the cookie dough improves your cookies tenfold for a number of reasons; First, it stops the spreading of the cookies, leading to the delicious ooey-gooey cookies we want (the colder the dough, the thicker the cookies). It also affects the texture from being just 'soft' to deliciously 'chewy'. Moreso, chilling your cookie dough also concentrates the flavour ( because as you're chilling the dough, it slightly dries out and the sugars within are affected too) and adds new layers of flavour as well as helps the cookies brown more.