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:
SPECTRUM ORGANIC VEGETABLE MARGARINE