These vegan chocolate chip cookies will blow your mind with how close to the real thing they taste! I’m almost reluctant to even call them vegan chocolate chip cookies they’re that good. Whether you’re vegan, dairy free or just trying to make healthier choices, I’m here to tell you that you don’t need to miss out on the good stuff. These vegan chocolate chip cookies are perfect for satisfying your sugar cravings, taste insanely good and you’d never tell they were free from anything! If you’re not cooking for dietary needs, you may also be interested in my ultimate chocolate chip cookies recipe too.
Much like my dairy free / vegan lemon cake, I swear if you gave these dairy free chocolate chip cookies to a room full of people and didn’t tell them, they would never know they were free from anything!
I’ve recently decided to try and follow a meat/dairy free diet myself and have become quickly aware of just how rubbish most shop bought ‘free from’ treats taste. There’s got to be a better way right?? Well I believe that home made always tastes better and free from baking is no exception.
I’ve tried various vegan chocolate chip cookie recipes to iron out the kinks and have been bowled over by how good these ones taste. Me and the Mr have actually been fighting over them! So no, if you didn’t know they were free from, I honestly don’t think you’d notice the difference.
I could honestly bang on about the positives of these cookies for an age but I’ll try just to summarise them for you instead…
In short, NO! If you already follow a vegan or dairy free diet, you’ll almost certainly have all the required ingredients in your cupboards. (Just like if you follow a gluten free diet, you’ll probably have everything you need to make my ultimate chocolate brownies recipe!) However, even if you don’t, the ones you will likely need to buy are actually very cheap and easy to source from most supermarkets anyway. We’re not putting avocado, beetroot or any other daft ingredient that doesn’t belong in a cookie today!
On my ‘free from’ journey so far I’ve discovered a few essential ingredients that I will definitely be keeping in my cupboard. The first of my faves is Tomor sunflower spread. It’s a dairy free butter alternative but one that has a great texture AND flavour. This is rare in the dairy free world! I’ve only been able to find this in certain branches of Sainsburys though so, before you make a trip – give them a call to see if they stock it first. Stork (block not tub) also has a great texture for dairy free baking but I found that the flavour just isn’t as nice.
In fact, you could easily substitute the butter for Tomor spread in my bonfire toffee recipe to make a naturally gluten free recipe… dairy free too!
While you’re there, you should pick up some of my second favourite essential – dairy free dark chocolate. Sainsbury’s 100g basics dark chocolate bar is actually dairy free and is only 50p! (Correct at the time of publishing.) I promise this will save you a small fortune and it tastes divine in baked goods! That being said – it does say that it’s not suitable for people with nut, milk or wheat allergies due to manufacturing methods so please bear that in mind before stocking up. It just depends how dairy free/vegan you need your cookies to be.
Not made free from chocolate chip cookies before? Here’s a few pointers that I think might help you out!
Here is what you will need to make 16 cookies.
(For a printer friendly version, see the recipe card at the end of this post)
NOTE: Please always check the labels before starting. Especially if you are cooking for someone with an allergy or intolerance.
*Tomor or Stork (block not tub) are best
**You can use any dairy free milk instead – i.e. almond milk, rice milk, oat milk etc. Just bear in mind the flavour your choice may impart.
Firstly – either in an electric stand mixer or a large bowl with an electric hand whisk, beat together the dairy free spread (110g | 1/2 Cup), the brown sugar (150g | 2/3 Cup) and the golden caster sugar (60g | 1/4 Cup) until very light and fluffy. This could take 2-3 minutes and you may need to scrape the bowl down once or twice.
Next, add the vanilla (2 tsp) and the soy milk (2 tbsp) and beat again until it’s nice and smooth.
Now add in the flour (200g | 1 + 1/2 Cups), baking powder (1 tsp) and corn flour (1 tbsp) and mix until you can’t see any more flour in the bowl. Just be careful not to over do it.
Finally, add in the chopped dairy free dark chocolate (150g | 5.5 oz) and give it a final mix to evenly distribute the chunks.
Now we’re ready to roll some balls! Taking tablespoon sized chunks of dough and roll them into 16 balls. Try and keep them as evenly sized as you can.
Then place them into the freezer to chill for 20 minutes while you preheat your oven to 180°C/Fan 170°C. If you skip the freezing, you’ll end up with horribly flat and greasy cookies. So don’t skip it!
Now the time is up and the oven has preheated, evenly space out some dairy free / vegan chocolate chip cookie dough balls onto a lined baking tray. Make sure you leave enough room between each one for spreading. Place any remaining dough balls into the fridge to keep cold while the first batch bakes.
Bake for 10-12 minutes until golden brown and breathe in that wonderful ‘home baked’ aroma! If like me, you have hot spots in your oven, you may wish to turn the tray round half way through the cooking time to ensure an even bake.
Allow to cool on the tray for a minute or to (just so they can firm up) then transfer to a wire rack to cool completely. Repeat the process for the remaining cookie dough balls.
And that is it! You now have in your possession the world’s most delicious dairy free / vegan chocolate chip cookies. Feels good doesn’t it?!
Don’t forget to stock up on Tomor sunflower spread and Sainsbury’s basics dark chocolate so you can basically have these bad boys on tap in the future! But remember, ALWAYS read the labels to be sure.
Store your cookies in an airtight container (I prefer metal) at room temperature and consume them within 4-5 days.
Absolutely! Simply go as far as rolling them into dough balls then freeze them completely on a baking tray. When frozen, transfer the balls to a freezer bag/tub and use within 2 months. You can even cook them straight from frozen too! Just add a few minutes extra onto the cooking time, making sure to keep an eye on them just in case.
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
You can freeze any uncooked cookie dough balls and bake straight from the freezer. Simply add a few minutes onto the cooking time.
Make sure you check the labels beforehand. Certainly if you're making them for anyone with allergies or an intolerance.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.