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Vegan chocolate chip cookie - 1


A little brown sugar and vegan butter makes a rich dough that is studded with delightful chocolate.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies


Group A - cream together

  • 0.125 kg dairy-free butter (softenend)
  • 0.035 kg dark brown sugar ('Muscovado')
  • 0.040 kg light brown sugar ('Demerara')
  • 0.003 kg vanilla extract

Group B - sieve together

  • 0.003 kg baking soda
  • 0.070 kg cake flour
  • 0.105 kg rye flour
  • 0.001 kg salt

Group C - add

  • 0.075 kg dark chocolate chips
  • 0.075 kg plant-based milk


  • Preheat the oven to 180°C.


  • Group A - soften the butter with a spatula, then add the sugars and vanilla and mix.
  • Group B - sift the ingredients together, then fold into Group A.
  • Add the chocolate chips and mix lightly, then pour in the milk and combine. The mix will look sticky, but this is normal.
  • Shape the cookie dough either into disks or scoops (see post).


  • Bake the cookies 10 – 15 minutes, in the center of the oven, rotating the tray halfway. The cookies will begin to crisp at the edges.
  • Once baked, remove the tray from the oven, then slide the baking paper onto a resilient surface. Transfer the cookies to a wire rack to cool.
Keyword chocolate chip cookies, chocolate cookies, vegan cookies