Chocolate chip cookies recipe (plant-based)

Chocolate chip cookies recipe (plant-based)

Posted 23 January 2024
By Aaron Robinson
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Plant based eating is something I'm doing a lot more of recently. But I can't compromise on taste, so I'm a bit picky. These cookies are a great way to get all that plant goodness AND still be gooey, delicious and naughty!

Flora Plant Butter and Oggs Eggs are great plant-based alternatives. You can get them in most supermarkets and use them just the same way you would the 'standard' versions.

I'd love to see you have a go at making these - share your cookies on Insta or Tiktok and I'll send you a discount code to order my cookies or brownies to your door!

Chocolate Chip Cookie (plant-based)

Makes

8

Prep time

15min

Cook time

14min

Total time

30min

Ingredients

  • 115g cold unsalted plant butter (I use Flora)
  • 80g caster sugar
  • 80g soft light brown sugar
  • 250g dark chocolate chopped into chunks (or any other favourite vegan chocolate)
  • 100g self raising flour
  • 150g plain flour
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 60g Oggs Eggs (or other vegan egg replacement)

Step by step

  1. 1 Chop your cold butter into cubes and add to a bowl with both sugars and mix for about 30 seconds. If using a stand or hand mixer do this on the lowest setting until you have nuggets of butter coated in sugar. Dont worry if you dont have a mixer, with this recipe we are just bringing the ingredients together, we don't want to overmix, so the classic wooden spoon will work just fine!
  2. 2 Add chocolate chunks and mix gently for about a further 15 seconds to combine.
  3. 3 Add the flours, sea salt and baking powder and mix gently for about 30 seconds until you get a sandy breadcrumb consistency with small chunks of butter
  4. 4 Add the Oggs eggs (or other egg replacement if using) and gently mix to combine for a few seconds until a dough starts to form. Its ready when your mixture starts to come away from the sides of the mixing bowl, leaving the sides clean and beginning to clump into one ball of dough in the centre of the bowl.
  5. 5 Form balls of cookie dough by weighing out 100g of dough and gently pressing this together with your hands. We just want to lightly form a chunky ball, we don't want to roll it into a smooth perfect ball. The chunks of butter and chunky consistency from just gently bringing these ingredients together is what will give us a chunky gooey cookie in the end.
  6. 6 Place your cookie dough balls in an air tight container and freeze for a minimum of 2 hours (you can have these stored in your freezer for months and bake a fresh cookie whenever you fancy!). Don't skip this step, baking chilled cookie dough is what stops us from ending up with a flat cookie.
  7. 7 Preheat your oven to 190c (fan oven) and place your baking tray lined with baking paper in while it heats . Once heated place as many cookies as you want to bake onto the tray (leave space between them as they will spread a little) and bake for 14 minutes until crisp and golden on the outside and deliciously gooey in the middle.
  8. 8 If you can resist, leave to cool for about 20 minutes before eating for the perfect crispy outside and melty gooey middle cookie