The Ultimate Chewy Chocolate Chip Cookies (VEGAN)

This is my ultimate chocolate chip cookie recipe.

Chocolate chip cookies were the first thing I learnt how to make when I was younger. There are so many variations, but I made tiny, round, crunchy cookies that were so moreish. They were small enough that you could eat them like popcorn (well, I did anyway).

But growing up, big, chewy, chocolate chip cookies were my favourite. My sister and I were obsessed with Sainsbury’s Taste The Difference chocolate chip cookies. SO. MUCH. CHEWINESS.

Since I’ve been vegan, it’s been my mission to make the best chocolate chip cookies, since I’ve only had a couple of really good ones (a la By Chloe & Little Pine). I’ve made probably over 20 versions until this one – the one that I’m FINALLY happy to make in bulk for all my friends. I’ll probably never stop developing these cookies, but I thought I’d share these babies with you anyway!

The beauty is that you can mix it up. Swap the chocolate chips for peanut butter chips. Add walnuts. Use white chocolate pieces with cranberries. WHATEVER YOU LIKE. These babies are crispy on the edges and so ooey chewy. I top mine with sea salt just before I put them in the oven.

The trick is, the longer you leave them in the fridge, the better they’re going to be – they get this caramelised flavour and it’s SO BOMB if you can resist them that long. I leave mine for 3 days (I know right, it sounds ridiculous, but it’s WORTH IT).


300g plain flour
¾ tsp Himalayan pink salt
1 tsp baking soda
180g soft brown sugar (or coconut sugar)
120g granulated sugar
226g vegan butter/margarine (I used a soy-based one)
1 tsp vanilla extract
1 flax egg (1 tbsp ground flax seed + 3 tbsp water, mix together and leave in fridge for 15 min)
2 cups dairy-free semi-sweet chocolate chips
Sea salt flakes, to top


  1. Whisk together the flour, salt and baking soda.
  2. In a separate bowl, add the coconut sugar and granulated sugar. Stir both together.
  3. Add the butter/margarine in with the sugar. Whisk vigorously for a minute under fully combined and creamy (either by hand or electric mixer).
  4. Add the flax egg into the sugar-butter mixture and whisk until mixed in. Then add the vanilla extract, mixing until fully combined.
  5. Add the bowl with the dry ingredients to the mix – you can add all in one go and fold until combined.
  6. Stir in the chocolate chips until evenly distributed.
  7. Put the mixture in the fridge for 10 minutes to firm up.
  8. Once chilled, scoop the dough either using a 2oz ice-cream scoop or you can eyeball it however you see fit, placing 5 or 6 scoops on a parchment-lined baking sheet.
  9. Put the trays with your pre-scooped dough into the fridge to chill, leaving them between an hour and until the next day. The longer they sit, the more intense the flavours. I leave mine for 3 days and I’d recommend it!
  10. Once you remove them from the fridge, sprinkle some sea salt flakes on top of each cookie before you bake them.
  11. Bake the cookies at 180ºC for 10-12 minutes, or when the edges are set and the cookies are turning golden brown throughout.
  12. Let the cookies cool on the sheet for 5 minutes once removing them from the oven, then transfer them to a wire rack to cool completely.

Eat them warm with ice-cream, or with a side of oat milk, or just eat them all!

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