These soft and chewy Vegan Chocolate Chip Cookies are ready in under 30 mins and peppered with oozing vegan chocolate chips. Easy to make and utterly divine, these are bound to become family favourites!
Hi guys, hope your weekend was good. The days are getting longer and brighter and seeing the sun definitely boosts my mood. I may not be able to go out and sit in the sun (I’m allergic) but I like looking out the window hahaha!!
Today I’m bringing you another vegan recipe: Vegan Chocolate Chip Cookies. I’m so enjoying experimenting in the kitchen and converting some of my favourite recipes into vegan versions.
I’ve been testing all kinds of chocolate alternatives since becoming dairy free because I love and miss chocolate. This meant when I decided to make Vegan Chocolate Chip Cookies, I knew just what chocolate to use!
I picked NOMO for this recipe because it’s a great milk chocolate alternative. My favourite is actually the Sainsbury’s free from, but they no longer have big bars of it which is annoying.
I find a lot of the “milk” chocolate alternatives taste like dark chocolate, I like a creamy, melt on the tongue milk chocolate and a lot of them just don’t cut it. NOMO does though and so does Sainsbury’s own brand.
Before we talk more about these Vegan Chocolate Chip Cookies, I want to apologise for the fact I may be a little all over the place today and not be making the best sense.
I’ve been struck down with an atypical migraine for the past 5 days. I have long suffered with migraines, so I know what my migraines feel like. But this one? Very different, it’s come from my neck over my head like a coat hanger.
My EDS specialist showed my husband how to cradle my head and try and open the joint between my head and neck to relieve pressure when I get my normal PoTS headaches. However, my neck was so tender he couldn’t touch it this time round. Plus on the first day I had pressure in my head, but every day since I haven’t. It’s been intense.
I’ve had ear pain, nausea, my nose is randomly running, the pain has been out of this world. No pain killers have touched it, it was all over my head, now it’s just the left side of my neck and head. The reason I didn’t think it was a migraine to begin with was the fact I’ve had no light sensitivity or the feeling that I could just “sleep it off”.
After four days I finally got in contact with my specialist and she gave me some tips to try and calm it down. I’m seeing her on Friday anyway. I had already been having issues with my neck, so I’m hoping she can sort me out. Just have to get through this week and my brain fog is worse than normal. It’s hard to me to think, it’s like thinking through sludge if that makes sense?
I also managed to pop my wrist joint out last Thursday getting out of the car! My wrists are really bad for popping out and sometimes it takes a month before they pop back in. I didn’t realise that these were subluxations. It’s not a full on dislocation, but a half dislocation where the joint pops out of place slightly, but will go back in on its own.
I’ve had it with my knees and hips for years, but they always pop back in quite quickly. My wrists are the worst and the pain is so intense. So I’ve been in a splint since as I know no amount of me trying to pop it back in will work. It will just go when you least expect it.
It’s still so novel having answers to all these things I’ve been dealing with. It can be overwhelming, so I try to research one thing a day.
LET’S TALK ABOUT MAKING THESE VEGAN CHOCOLATE CHIP COOKIES!
This recipe could not be easier. No chill time, just mix and bake. You’ll have delicious, soft and chewy chocolate chip cookies in under 30 mins.
I creamed vegan butter and brown sugar together like I would with any cookie recipe. I then added applesauce in lieu of eggs and vanilla. The dry ingredients are plain flour, cornflour, baking powder, bicarbonate of soda, salt and cornflour. There’s 1 cup of chocolate chips/chunks in this recipe too. The final ingredient is non dairy milk, I used oat.
After mixing the applesauce and vanilla with the sugar and vegan butter, I added the dry ingredients and chocolate chips. Mixing on low, I added 2tbsp of non dairy milk as the mixture started to come together.
Mix until a soft dough forms and you’re ready to bake. I always use a 1.5tbsp cookie scoop for my cookies and bake for 10 minutes. I love cookies that are golden around the edges, but slightly soft in the middle. You can bake a little longer depending on your preference.
The result? The most perfect Vegan Chocolate Chip Cookies. Full of flavour, full of chocolate and they don’t taste any different to regular chocolate chip cookies!
Like this recipe? Maybe you’ll enjoy these too!
Vegan Chocolate Chip Cookies
- 1 stick (113g) vegan butter, at room temperature
- 1 cup (200g) light brown sugar, make sure your brand is vegan. I used Tate and Lyle
- 1/4 cup (70g) applesauce
- 2 tsp vanilla extract
- 2 cups (280g) plain/all-purpose flour
- 1 tbsp cornflour/cornstarch
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 cup (175g) vegan chocolate chips, you can use milk, dark or white. Also you can use chunks or chips. I cut up NOMO milk chocolate bars into chunks
- 2 tbsp non dairy milk, I used oat milk
- Preheat the oven to 180C/350F and line two baking trays with a silicone mat/grease proof paper.
- Place the vegan butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium speed until light and fluffy. This will take around 2 minutes.
- Add in the applesauce and vanilla extract, scraping down the sides as necessary. Mix on medium speed until everything is incorporated and smooth.
- Add in the plain flour, cornflour, baking powder, bicarbonate of soda, salt and chocolate chips/chunks.
- Mix on low until the dough starts to come together, then add 2tbsp of non dairy milk and continue to mix until a soft dough forms.
- Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart on your baking tray.
- Place in the oven for 9-11 minutes (mine took 10) until lightly golden around the edges, risen and the centre is still slightly under baked.
- Leave to cool on the baking trays before storing in an air tight container, at room temperature, for a week.
- Vegan Chocolate Chip Cookies can be served warm, at room temperature or with ice cream for a real treat!