Vegan Choc Chip Cookies

March 24, 2020Janine
Vegan choc chip cookies

Prep time: 1 hour 10 minutes

Cook time: 20 minutes

Serves: 12 large cookies

Vegan Choc Chip Cookies

We all love the humble choc chip cookie and this vegan choc chip cookies recipe does not fail to deliver.  With a beautiful blend of crispy, gooey, sweet and bitter, it really is a taste sensation in the mouth. What’s great about this recipe is that you end up with a biscuit that’s crunchy on the outside and gooey and soft on the inside. A perfection combination in a cookie. Of course, if you prefer your cookies crispy all the way through, simply reduce the heat and keep them in the oven longer so they dry out. You get to make it any way you like. But I will suggest you try baking them like this first because they really are wonderful.

As always this recipe is gluten-free and dairy-free. We’d like to make it refined sugar-free but have yet to find good sugar-free choc chips in Australia that have a great melting consistency. We’re always on the lookout though so will keep you posted. If you’re in the U.S. you’re probably sniggering at this moment because you have ready access to these yummy goodies! A little jealous I am, so please don’t rub it in 😉

The nut butter is where you can play around with different flavours, and each has its own taste and quality. Peanut butter tends to make the biscuit more intense and oily. Almond butter gives a milder and smoother sweetness. I’ve yet to try different nut butters but I imagine they’d all taste slightly different. Go ahead and try them for yourself.

To keep this choc chip cookie recipe vegan you simply swap out the eggs for some fleggs, or flax eggs. We give you the recipe for that below so those with an egg allergy or vegans never need to miss out.

Please find our list of ingredients and equipment recommendations below to order online:





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Vegan Choc Chip Cookies

  • Prep time: 1 hour 10 minutes
  • Cook time: 20 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 12 large cookies

With a beautiful blend of crispy, gooey, sweet and bitter, this vegan choc chip cookie recipe really delivers. It really is a taste sensation in the mouth!


Choc Chip Cookies

  • 1/2 cup Coconut Flour
  • 1 tsp Baking Powder, (gluten free)
  • 1/4 tsp Salt, (optional)
  • 85 g Nuttelex, (or vegan butter)
  • 150 g Coconut Sugar
  • 100 g Almond Butter, (not too runny)
  • 2 tsp Vanilla , (we suggest alcohol free or vanilla powder)
  • 2 Eggs
  • 200 g Dairy-free Chocolate Chips


  • 1 Tbs Golden Flax Meal
  • 3 Tbs Hot Water


  • 1)

    In a medium mixing bowl, stir together the coconut flour, baking powder and salt.

  • 2)

    In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the Nuttelex, sugar and vanilla at medium speed until well combined, whitish and creamy. This should take between 1 and 2 minutes.

  • 3)

    Add the nut butter and mix for another 20 seconds.

  • 4)

    Beat in the egg one at a time on low and mix until well incorporated. If you’re using a flax egg this is when you add it.

  • 5)

    Stir in the flour mixture until well combined, starting slowly so it doesn’t spray everywhere.

  • 6)

    Remove from the mixer (if using one) and stir in all the chocolate chips only until they are just incorporated.

  • 7)

    Put the cookie dough in the fridge and let chill for about 1-2 hours or until the dough is firm.

  • 8)

    Preheat the oven to 175 degrees Celsius and line a large baking sheet with some baking paper.

  • 9)

    Using an ice cream scoop, scoop out 12 cookies doughs. The coop should be filled well but flat to get the same size cookies. If you don’t have an ice cream scoop, roll the dough into a log and cut 12 even pieces. Then roll them into balls and place evenly on a tray. With both ways you want to flatten the cookies a little as they don’t spread much.

  • 10)

    Bake for 15-20 minutes or until the cookies are a nice golden brown. They’ll be soft when they come out of the oven but will continue to cook as they cool down.

  • 11)

    If you prefer a firmer, crunchy cookie, continue to bake for another 10 minutes on a slightly lower temperature so they don’t burn.

  • 12)

    Let cool completely on the baking tray.  Store in an airtight container and try not to eat them all at once.


  • 1)

    Mix the golden flax meal with the hot water. Let rest for 5 minutes to thicken. Note that you can NOT just throw some flax meal in the batter.  You’ve got to mix the flax meal with the water separately.

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