If you like chocolate chip cookies – this is the ultimate recipe! Even if you’re not vegan, these cookies are THAT good; crunchy, chocolate-y and so delicious.

It’s very easy to make and you don’t even have to use an electric mixer, but just whisk everything together with a spatula.

Photo: Natalie Levin

2 from 2 votes

Vegan Chocolate Chip Cookies

Based on this recipe with my changes and adjustments.

Servings 25 cookies

Ingredients

Ingredients:

200 grams (1 cup) dark brown sugar
60 ml. (1/4 cup) olive oil
60 ml. (1/4 cup) vegetable oil
75 ml. (1/3 cup) water
1/2 tsp. salt
1 tsp. vanilla extract
140 grams (1 cup) whole spelt flour
140 grams (1 cup) all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
250 grams dark chocolate coarsely chopped
A little coarse salt garnish

Instructions

In a large bowl, mix sugar, olive oil, vegetable oil, water, salt and vanilla until blended.
Add flour, spelt flour, baking powder and baking soda and mix until dough is smooth and slightly sticky.
Add the chopped chocolate and stir until incorporated evenly in the dough.
Cover the dough with plastic wrap and refrigerate for 3-4 hours at least.
Remove the dough from the refrigerator and form small walnut-sized balls.
Place the cookies on a baking pan lined with baking paper.
Freeze the cookies for about 30 minutes before baking.
Preheat oven to 180c degrees.
Bake for 12-14 minutes or until the cookies spread and set at the edges but still slightly soft in the center.
Cool completely and serve.

Recipe Notes

Keep the cookies in a sealed jar up to a week.
Instead of dark chocolate you can be use milk or white chocolate (then the cookies won't be vegan though).
You can use plain all-purpose flour instead of spelt flour the same amount.