Vegan Chocolate Chip Cookies

A few weeks ago I was really craving a gooey chocolate chip cookie with crispy edges and a soft centre – the kind that is my fav. I wondered whether a vegan version would be possible and I set about tinkering around with a recipe. I ended up with these guys and was sitting on the recipe, waiting for the right time to test them again. Next thing I knew, COVID had hit and a weird situation arose where loads of ingredients became hard to find. I knew this recipe worked with alt flours (I used kamut & rye flour the first time I made them) and they’re also eggless so I thought they’d be the perfect candidate for some lockdown baking. I ended up testing the recipe with other flour combinations too and they came out so delicious each time. Altering the flours in the recipe does slightly change the texture and spread of the cookies though but they’re still delicious and everything I could want! I tested the recipe using no baking soda (bicarbonate of soda) to see the effect, as well as testing it with no baking powder. The baking-soda-only cookies tended to spread & brown more […]

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closeup of a vegan chocolate chip cookie with flaky salt

A few weeks ago I was really craving a gooey chocolate chip cookie with crispy edges and a soft centre – the kind that is my fav. I wondered whether a vegan version would be possible and I set about tinkering around with a recipe. I ended up with these guys and was sitting on the recipe, waiting for the right time to test them again.

Next thing I knew, COVID had hit and a weird situation arose where loads of ingredients became hard to find. I knew this recipe worked with alt flours (I used kamut & rye flour the first time I made them) and they’re also eggless so I thought they’d be the perfect candidate for some lockdown baking. I ended up testing the recipe with other flour combinations too and they came out so delicious each time. Altering the flours in the recipe does slightly change the texture and spread of the cookies though but they’re still delicious and everything I could want!

vegan chocolate chip cookie dough  balls on a tray

I tested the recipe using no baking soda (bicarbonate of soda) to see the effect, as well as testing it with no baking powder. The baking-soda-only cookies tended to spread & brown more so became crispier and more remeniscent of a Nestle tollhouse cookies. The baking-powder-only cookies tended to be puffier and softer. SO both of those options DO work, I just prefer a combo to get the spread & browning as well as the puff.

a tray of baked vegan chocolate chip cookies

I’ve tried to give as many substitution suggestions below the recipe as possible as I know these are times when (a) standard ingredients can be hard to find and (b) you don’t want to have to go to the shops just to get 1 ingredient. Let me know if you need any help with this recipe using the ingredients you have on hand and I’ll try to suggest what I think will work for you.

Also due to the fact that the recipe is vegan (so has no eggs), it can be very easily halved or even quartered to make a small batch! You can also keep the cookie dough in the fridge for a few days, or even freeze it in balls, so you can bake them on demand and have fresh cookies whenever you want them (that is The Dream, is it not??).

Happy baking and stay safe, everyone!

a tray of some vegan chocolate chip cookies

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Yield: ~20-24 cookies
Prep Time: 15 minutes
Cook Time: 6 minutes
Additional Time: 1 hour
Total Time: 1 hour 21 minutes

A flexible eggless cookie dough which can be made without baking soda/baking powder and can use many different flours. These are crispy on the edges and gooey in the centre.

Ingredients

  • 2 tbsp oats (see notes for substitutes)
  • 60ml (1/4 cup) boiling water
  • 110g (1/2 cup) vegan block margarine (vegan 'butter)
  • 110g (1/2 cup) soft light brown sugar or dark brown sugar
  • 110g (1/2 cup) granulated sugar or caster sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine table salt
  • 120g plain white flour (see notes for substitutes)
  • 60g wholemeal pastry flour (see notes for substitutes)
  • 3/4 tsp baking powder (see notes if you don't have any)
  • 1/2 tsp bicarbonate of soda (baking soda) (see notes if you don't have any)
  • 200g (14 ounces) dark chocolate (see notes for substitutes)
  • flaky salt, to sprinkle (optional)

Instructions

  1. Place the oats in a small bowl. Cover with the boiling water and set aside to gel and cool until just slightly warm to the touch (or cooler).
  2. In a medium bowl, cream together the margarine and sugars until smooth - you don't need to get 'light and fluffy' for this. Add the cooled oat goop, vanilla & salt and mix together until combined. It may look curdled at this point - this is fine.
  3. Add both flours and your baking powder & bicarbonate of soda. Stir until you get a soft dough.
  4. Roughly chop your dark chocolate (you want the chunks to be a variety of sizes but max. around 2 cm) - using a serrated/bread knife here helps prevent the chocolate flying all over the place. Scrape all the chocolate into the bowl and mix until combined.
  5. Take heaped tablespoons of dough (around 45g/1.5 ounce) and roll into balls. Place into a container or on a tray and chill for at least 1 hour (preferably overnight) or up to 5 days.
  6. When ready to bake, line a baking tray with baking paper and preheat your oven to 200°C fan (400°F) or 220°C non-fan (420°F).
  7. Place balls of dough onto your lined baking tray, spacing them about 5cm (2 inches) apart. Sprinkle with a bit of flaky salt, if using, and bake for 6-10 minutes until the edges are set but the centre is still a bit squishy & gooey. Allow to cool on the tray for 1-2 minutes before transferring to a wire rack to cool completely.
  8. Repeat with the remaining dough, as needed, until all the cookies are baked.


Note: if you want the freeze the dough, stop after you've completed step 5. Freeze the dough balls on the tray until solid then pop them into a resealable plastic bag. Place your bag of cookie dough balls into the freezer. You can bake them from frozen, you may just need to add 1-2 minutes to the baking time.

Notes

Small batch: halve or quarter the recipe to get a small batch

No oats? you can use 1 tbsp ground flaxseed (linseed) instead of the oats

No baking powder? Increase the baking soda in the recipe to 3/4 tsp

No bicarbonate of soda (baking soda)? Increase the baking powder in the recipe to 1 tsp

Substitutes for vegan block margarine:

  • you can use a spreadable (i.e. 'tub') margarine here but the cookies will spread more. Do not use a low fat one or it will not work!
  • If you're not vegan, use unsalted block butter which has been allowed to soften at room temperature
  • you may be able to use coconut oil here - reduce the amount to 75g and add 2 tbsp of water to the dough.


Substitutes for sugar:

  • you can use all white sugar in the dough if you don't have brown sugar. You can then add 1 tsp black treacle (or molasses) to the dough if you have any, to add back that treacley flavour!
  • you can use all light brown sugar in the dough if you don't have white sugar
  • Coconut sugar will work in place of part or all of the sugar in the dough
  • I wouldn't recommend using demerara ('raw') sugar here as the crystals are too large for the dough to form properly

Substitutes for plain white flour/wholemeal flour: white bread flour, white pastry/cake flour, white pasta ('00') flour, wholemeal bread flour, self-raising white flour (if using this, don't use any baking powder in the recipe), buckwheat flour, rye flour, spelt flour, gram flour (chickpea flour), oat flour, GF flour blend, kohrasan (kamut) flour, emmer flour

  • If substituting the flours, try to ensure that at least 1 of the flours you are using is a gluten-containing flour (e.g. any kind of wheat flour, rye flour, spelt flour, kamut flour or emmer flour). You need some gluten to be in the dough in order to get the right consistency.
  • I have tried it even using buckwheat flour + dark rye flour (a very low-gluten combination) and it has worked amazingly!


Substitutes for dark chocolate:

Use whatever chocolate you have on hand. I recommend using chocolate which is higher quality (i.e. not 'candy bar' chocolate like Cadbury's/Hershey's) as the lower quality chocolate may become chalky once baked.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Gooey Chocolate Chip Cookie Pots (for 2) – vegan option

Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week. Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit. I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious! More Date-night desserts: Mini Flourless Chocolate & Pomegranate Cake […]

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Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option

Valentines day is aaaalmost here and as it’s my birthday the day before / it’s very hard to book a meal out on v-day, we’ll be staying in! I developed these cookie dough pots with a gooey centre to serve just 2 people; they’re not only perfect to share on date night but also for a gals night in …or… just for you! They keep, uncooked, in the fridge for a few days so you can always bake one and save the other for later in the week.

Food blogger Izy Hossack makes Gooey Chocolate Chip Cookie Pots for 2 people with a vegan option

Luckily these chocolate chip cookie pots are also incredibly quick to make. Just melt your butter, mix it all up, bake in ramekins. Done! As you can prep the dough ahead of time, my recommendation is to make the dough ahead of time, pop in the fridge, and bake just before you want to eat them as they’re best served warm from the oven. I also recommend a scoop of vanilla ice cream on top which tones down the sweetness a bit.

A cookie dough pot with a scoop taken out

I’ve included a vegan adaptation which I must admit didn’t look as good as these ones but tasted just as delicious!

More Date-night desserts:

Gooey Chocolate Chip Cookie Pots (for 2)

Gooey Chocolate Chip Cookie Pots (for 2)

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 35g (2 tbsp + 1 tsp) salted butter
  • 40g (3 tbsp + 1 tsp) light brown sugar
  • 40g (1/3 cup) plain (all-purpose) flour
  • 1/16 tsp (a pinch) bicarbonate of soda (baking soda)
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 3 tbsp dark chocolate chips
  • flaky salt, to sprinkle

Instructions

  1. Preheat your oven to 180°C (160°C fan)/ 350°F.
  2. Melt the butter in a small pot.
  3. Put the sugar, flour and bicarbonate of soda into a medium mixing bowl. Pour the butter in and stir well to get a crumbly mixture. Stir in the egg yolk and vanilla to get a loose cookie dough. Fold in the chocolate chip (reserving a few for the top).
  4. Divide the cookie dough between two 4oz oven-proof ramekins (see notes if you don't have them). Flatten out the cookie dough and sprinkle on the reserved chocolate chips and some flaky salt if you want.
  5. Place onto a baking tray to make it easier to get them out of the oven. Bake for 9-12 minutes - the edges of the cookie dough should be set, the top should look dry and the centre should still be soft when gently poked.
  6. Remove from the oven, let cool for 5 minutes, then serve.

Notes

  • No ramekins? I also tested this recipe in a standard muffin tin lined with paper liners and it works! You just need to bake the cookie dough cups for 12-14 minutes so keep an eye on them to make sure they're cooked around the edges but still soft in the middle.
  • You can make these ahead of time - just follow the recipe up to step 3. Pop the cookie dough pots in the fridge and chill (for up to 3 days) until it's time to bake. They may need 1-2 minutes more cooking time if you do this as they'll be cold going into the oven.
  • Vegan version: use vegan butter instead of the butter + replace half the brown sugar with maple syrup + replace the egg yolk with 1 tbsp non-dairy milk + ensure you're using vegan chocolate.

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