vegan chocolate chip cookies

Vegan Chocolate Chip Cookies

15 Mins     10 Mins     Easy     5

These vegan chocolate chip cookies come out crisp on the outside and chewy in the middle, and are deliciously gooey when eaten warm.

Makes 12


  • 1 tbsp ground flax seed
  • 3 tbsp cold water
  • 200g vegan margarine
  • 100g golden caster sugar
  • 100g light brown sugar
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 300g chocolate chips


  • Line 2 baking trays. Preheat the oven to 170C/340F fan.
  • Mix the flax seeds and water together to make the flax seed ‘egg’ and set aside for 5 minutes.
  • In a large bowl, beat margarine and both sugars together until fully combined. Mix in the flax seed egg, then add the flour and bicarbonate of soda, and mix until combined. Using a spoon or your hands, fold in the chocolate chips.
  • Use your hands to roll out 12 cookie dough balls and place 6 on each tray, spaced evenly apart. If the mix is too sticky, spoon the mix directly onto the trays instead.
  • Bake for 10-12 minutes, then leave to cool on the trays.

Store in an air tight container. Best eaten within 5 days of baking, or freeze for up to 2 months (layer parchment between to stop them from freezing together).

vegan chocolate chip cookies

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