Ultimate Vegan Chocolate Chip Cookies

Okay, so these are the best cookies I’ve made – ever. Nonvegan included.

In fact they’re some of the best cookies I’ve ever tasted.

A lot of work went into this recipe, I hope you’ll enjoy and honour every instruction to recreate the supreme deliciousness.

There’s nothing quite like a great cookie, and for a long time I had doubted a plant-based version would come close. Little did I know.

The most important part of this recipe is the refrigeration. I actually cooked a couple of cookies intermittently to gauge optimal fridge time and these are my findings:

  • 1 hour refrigerated: barely did anything. Cookie was flat and quite greasy.
  • 6 hours refrigerated: had a slight raise, but still a little greasy and more flat around the edges.
  • 24 hours: pretty much perfect. Very little could have been improved.
  • 48 hours: but lo and behold – the ULTIMATE COOKIE.

I appreciate 48 hours is a bit of an ask when you have such delicious dough staring at you in the face. So I invite you to test your own timing and see what works for you.

The great thing is that the dough keeps well in the fridge, so it’s fine to bake a few at a time as you need, meaning you always have freshly baked cookies too: win/win.

You can thank me later x

Ultimate Vegan Chocolate Chip Cookies

These really are the ‘ultimate’ vegan cookie. You truly won’t believe it’s made without egg or butter. 
Patience is a virtue with this recipe, the cookies won’t turn out half as good if you don’t refrigerate for 24 hours. 
Prep Time25 mins
1 d
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: american, baked, baking, cookies, delicious, dessert, easy, indulgent, perfect, ultimate


  • 150 g strong white bread flour
  • 115 g plain
  • 2 tsp salt
  • 1 tsp bicarbonate of soda
  • 225 g vegan butter
  • 115 g golden caster sugar
  • 200 g dark brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tbsp flax egg 1 1/2 tsp flax meal or seeds mixed with 1 1/2 tbsp water
  • 150 g dark chocolate chips You could also use vegan ‘milk’ chocolate chips


  • In a large mixing bowl, combine the flours, salt and bicarb. Meanwhile, melt the vegan butter over a low heat in a saucepan. Once completely melted transfer to a bowl and allow to cool to room temperature. Placing this in the fridge for about 15 minutes will help speed cooling. 
  • In another large bowl, combine the melted butter with the sugars, flax egg and vanilla. Beat with a hand or stand mixer until nice and caramelly This shouldn’t take longer than a couple of minutes. 
  • Begin to incorporate the flours about 1/3 at a time, mixing until just incorporated. Pour the chocolate chips in and mix with a wooden spoon. Taste the amazingness and try not to eat it all. 
  • Use an ice cream scoop to scoop mounds of cookie dough onto a baking tray lined with parchment paper. Don’t worry about spacing them out at this point as they can be moved again before going into the oven. Cover and refrigerate for 24 hours if you can. This will give them optimal taste, shape and texture. 
  • When you’re ready to cook, preheat the oven to 180˚C. Place cookies about 3″ apart around a baking tray lined with parchment paper. Bake for 12-14 minutes. Allow cookies to cool for 5 minutes on the tray before transferring them to a cooling rack. They will be very delicate so be careful! For best experience, allow them to cool completely before tucking in. 

One Comment Add yours

  1. Rebecca Potter says:

    OMG I made these last night and they were AMAZING!! Thanks so much for the recipe! Bex

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