May 15, 2022

Vegan Chocolate Chip Cookies

Updated: Jul 16

Chewy, soft and seriously delicious chocolate chip cookies. These vegan cookies are loaded with dark chocolate chips and finished with a sprinkle of flaky sea salt to add a wonderful flavour contrast.

This one bowl recipe is really easy to make and will most definitely become your new favourite homemade cookie!

SIMPLY TOO GOOD.

I have been trying to cut back on sweet things lately, but I had left-over chocolate chips and my husband has been mentioning a few times in the past week how chocolate chip cookies are missing from his life. So...

They have only been out of the oven for 30 minutes and I have already devoured three. They are just too good.

THE INGREDIENTS.

SPELT FLOUR

You can also use plain white flour for these.

COCONUT SUGAR

I have only tried these with coconut sugar, but I am sure brown sugars will work too.

CHOCOLATE CHIPS

I recommend using vegan dark chocolate chips, but I am sure milk chocolate (for non-vegan) will work just as well.

ALMOND MILK

I love baking with almond milk, you can however use any milk of choice.

COCONUT OIL

I personally prefer using coconut oil, but I am sure a melted vegan butter should work too.

VANILLA PASTE

A little goes a long way. I recommend adding some.

BAKING SODA

Also known as Bicarbonate of soda. This helps the cookie dough rise.

FLAKY SEA SALT

Salt balances the flavours and therefor recommended to add. I finished mine with a extra sprinkle of flaky sea salt, but this step is completely optional.

Patience is important. Let the cookie dough rest in the fridge for about 2 hours or in the freezer for 10 - 15 minutes before shaping and baking the cookies.

Make sure to leave enough space between the raw cookies as they will spread out as they bake.

Once baked, make sure to let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a cooling rack to cool down. The cookies will be soft when they come out of the oven, but they will firm up as they cool.

If the cookie dough is too dry, add an extra 1 - 2 tablespoons of almond milk. If the dough is too wet add a bit more flour.

NO VEGAN CHOCOLATE CHIPS

Chop your favourite vegan dark chocolate bar into finer chunks if you can't find any vegan chocolate chips. More often than not dark chocolate with a cacao percentage of 80% or more is normally vegan.

NO SUCH THING AS TOO MUCH CHOCOLATE

Press a few extra chocolate chips on top of the cookie before placing the tray in the oven.

OVER THE TOP

Add a scoop of your favourite ice cream between two cookies to make an ice cream sandwich.

HOW DO I STORE THE COOKIES

Keep them in an airtight container at room temperature. They should keep up to one week.

MORE VEGAN BAKING

If you try any of these don't forget to take a picture and tag me #lychees_and_leggings on Instagram!

I'd love to see your creations.

VEGAN CHOCOLATE CHIP COOKIES

Serves: 10 - 12 cookies

Time: 25 minutes, plus resting time before and after baking.

INGREDIENTS

120g white spelt flour
75g coconut sugar
1/2 tsp baking soda
1/4 tsp sea salt
50g dark chocolate chips (vegan)
3 tbsp almond milk
2 tbsp melted coconut oil

INSTRUCTIONS

Mix all the dry ingredients in a bowl.
Add the almond milk and coconut oil and mix until a ball forms. Add more almond milk if too dry or more flour if the dough is too wet.
Wrap the dough in clingfilm and place in the fridge for at least 2 hours or in the freezer for about 15 - 20 minutes or until cooled but not frozen.
Preheat the oven to 160C and prepare a baking tray.
Take the dough out of the fridge/freezer and divide into 10 or 12 even pieces. Roll each piece into a ball and place them evenly on the baking tray. Press each ball down slightly to flatten. Leave enough space between each ball as the cookies will spread out as they bake.
Place the tray in the oven for 11 - 12 minutes. Remove the baking sheet from the oven and let the cookies cool and firm up on the baking tray for at least 15 minutes before transferring them to a cooling rack to cool.
Once properly cooled you can store them in an airtight container.

Have you made this?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

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