![Lemon Bundt Cake](https://static01.nyt.com/images/2022/05/17/dining/ya-lemon-bundt-cake/ya-lemon-bundt-cake-mediumThreeByTwo440-v2.jpg?width=1280&quality=75&auto=webp)
Vegan Chocolate Chip Cookies
![Vegan Chocolate Chip Cookies](https://static01.nyt.com/images/2020/02/19/dining/em-vegan-cookie/em-vegan-cookie-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1¾cups/225 grams all-purpose flour
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 5ounces/140 grams vegan butter or margarine, at room temperature
- ½cup/125 grams cane sugar
- ½cup/75 grams coconut sugar
- 1tablespoon flaxseed meal
- 1½teaspoons vanilla extract
- 12ounces/340 grams vegan chocolate, chopped, or feves or chips
- Flaky sea salt, for finishing (optional)
Preparation
- Step 1
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.
- Step 3
Using a mixer fitted with the paddle attachment, cream the vegan butter or margarine, cane sugar and coconut sugar on medium speed until very light, 3 to 4 minutes.
- Step 4
In a small bowl, whisk the flaxseed with 2 tablespoons room temperature water to combine. Add this mixture to the mixer and mix well on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Step 5
Add the dry ingredients and mix on low speed until just combined, 5 to 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Step 6
Add the chocolate and mix just until incorporated. Scoop the dough into 8 (3½ ounce/100 gram) mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Step 7
Gently press the mounded cookies down slightly using your fingers until about ½-inch thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 21 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
- You can make these cookies vegan and gluten-free by substituting the all-purpose flour with 2¾ cups/310 grams finely ground almond flour.
Private Notes
Cooking Notes
Miyoko's Vegan Butter is delicious and bakes very well.
The article is a little misleading. Unrefined sugar is not processed with bone char nor is organic refined sugar. Sugar made from sugar beets is also made without bone char. It's not something that is specifically listed on labels, so it can be tricky. You can also google specific brands to see if they use bone char. Hope this helps!
So what about combining the vegan and gluten free recipes? Have a friend that is celiac and deathly allergic to eggs, and would be great to make her cookies :-) (which are usually gluten free OR vegan, rarely both)
someone further down commented about the ethics of vegan butter & palm oil… all you have to do is a simple google search to find brands (miyokos is one that people have mentioned here) that do not use palm oil or you can make your own vegan butter. you’re not a vegan if you’re using “regular” butter and there’s no such thing as an ethical dairy farm.
FYI, most vegan butter has palm oil, which is horrible for the environment and has decimated Orangutan wild habitats. Not sure of any vegan brands that don't have it, but for now, choosing real butter from certified humane local dairy farm (no artificial insemination, no ripping the babies from mothers). Sucks to choose the lesser of two evils, but it is what it is.
Andrew Bleiman: The original calls for 2.5 sticks of butter -- that's 10 oz, not 20 oz. And, the original makes 18 five-inch cookies, whereas this makes "about 8". So, the original calls for 2x as much butter, and makes approximately twice as many cookies. I don't see a problem.
There is a footnote that you can use almond flour instead (it’s a different amount though, 2 and 3/4 cup) to make vegan AND gluten free. I have to be gluten free and am also vegan so this is how I made it - it was delicious! Make sure you by finely ground almond flour and it will be great! Nice of you to make safe cookies for your friend!
It acts as the binder in the absence of egg. It's very common in vegan baking.
Try chia seeds instead. Add the room temp (or warm) water, let it sit a few minutes, then combine as stated in the recipe. I've never tried this in cookies, but I've found that it's a good substitute in muffin recipes.
I would add that flax meal can go rancid if stored too long; better to buy whole seeds, keep them in the fridge until you need them and then blitz them in blender, VitaMix, etc.
I made these with almond flour and Miyoko's butter, and they turned out great! I suspect it's important for texture to thoroughly cream the vegan butter and the sugars. I used granulated sugar made from sugar beets (it's vegan) but decreased the amount slightly as 1/2 cup would be 100g, and I always use weights when baking.
This recipe calls for 5oz of vegan butter while the original, non vegan recipe calls for 20oz of butter... if you make the recipe as described the dough is not dough, it’s sand. Dry sand. I upped the vegan butter to about 18oz and things started looking normal-ish. I probably should have doubled (or quadrupled?) the flax meal as well but didn’t and the cookies came out kind of like crepes. Oily cookie crepes. They did taste good though. Looking forward to trying again when the recipe is fixed.
Andrew Bleiman: The original calls for 2.5 sticks of butter -- that's 10 oz, not 20 oz. And, the original makes 18 five-inch cookies, whereas this makes "about 8". So, the original calls for 2x as much butter, and makes approximately twice as many cookies. I don't see a problem.
For the vegan butter, I used Earth Balance, which is a salted butter. So I just subtracted the salt from the rest of the recipe. Without going into the math, just use half of the kosher salt. Turned out great, and my non-vegan partner could not tell they were vegan.
That would definitely make it too dry. When you swapping all purpose and wheat you need to use less flour and add liquid.
WAAAAAY too many chips for this amount of dough—and I didn’t even have 12 ounces. More like 8. They kept falling out as I formed the balls (and I did not go the gigantic route). I had to stud the already-formed cookies with the excess chips. Other than that, they’re good!
Use half a tsp of table salt in lieu of the ¾ t of kosher salt for this recipe, also 1 T of vanilla for a much stronger flavour. Have been using muscovado sugar in lieu of the light brown sugar I normally use- obviously changes the texture and taste a bit, but in a nice way. Sometimes add 100g of roasted and chopped hazelnuts along with the chocolate chips, this seems to be very popular.
Dough was super sandy so we added a tablespoon of aquafaba to bring it all together. The cookies puffed up like biscuits. I suspect the recipe needs more butter. Also, we used 230g chocolate chips and it was still way too much.
Made these with almond flour as suggested for a gluten free cookie and they are so good! Also subbed a chia seed “egg” (1tbsp chia 3tbsp water) instead of the flax. Lots of dietary restrictions in my family so this recipe will come in handy for gatherings. Will make again!
I substituted 3/4 cup of coconut oil instead of butter + a cup of raw sugar instead of the coconut/granulated mixture. I'd use less chocolate chips next time.
Good as-is, but I found the most success using Miyoko’s salted butter and reducing the salt use elsewhere; using only around 2/3 the suggested chocolate quantity (the full chocolate amount makes it more a small amount of batter holding together the chocolate; 2/3 is still very chocolate-y. I used Lindt oat milk and some dark/semi-sweet chocolate chips); and refrigerating the dough overnight.
Amazing flavor! The only thing I think that needs to be adjusted in this recipe was the weight of the chocolate (unless my chocolate was a bit too cheap?). I love chocolate but that was A LOT and made it difficult to keep the cookie balls together and the chocolate burned at the bottom of the cookie. I would probably reduce to 2/3 maybe even half of the recommended amount next time.
skip salt on top
These cookies are BANGIN’, full stop. We have vegan friends visiting this weekend and I want to make them feel welcome and at home. I would eat these cookies every day of my life, vegan or no. Used Miyoko’s plant-based butter and topped with Maldon salt. Amazing.
Made these today (Aug 2023) - yum! Vegan husband loves them.
15 mins at 350 non fan. Balls smaller than golf. Makes 21
I followed this recipe exactly but used a hand mixer. These cookies taste great! They are a bit crunchy, and I had them in for 18 minutes. I used Violife butter and regular table salt. I was able to make 15 small/medium-sized cookies with the dough. I am not a great baker, and I could still make a solid batch of cookies. I highly recommend this recipe.
And no brown sugar
I halved the amount of chocolate chips. 12 oz. is way too many! I love a big cookie but I made them about 3 oz. and they were still too big. I think I'll do about 2.5 oz. next time and lower the cooking time. Don't be discouraged if you don't have a standing mixer I mixed by hand and the dough was a good consistency.
This was as dry as sand, just like some other of the writers noted. Not sure how to fix it, another flax egg maybe it a little oat milk. Don't want it all to go to waste. Will not make again.
Advertisement