Chewy Chocolate Chunk Cookies (vegan)


I’ve been looking for a good vegan cookie recipe for ages. Chocolate Chip Cookies are such a simple, wonderful treat which one could expect to be foolproof to make.

Well – wrong expectations, I had. Ever since I started eating mostly vegan, I tried a LOT of chocolate chip cookie recipes which all turned out to be not so nice. Rock-hard cookies, crispy but not chewy ones, chewy but not crispy ones, … not satisfying. Until finally, I found this recipe here by chance. It’s a recipe for double chocolate chip cookies with cocoa-dough and chocolate chips. As I prefer vanilla-scented dough with chocolate chunks, I changed the recipe slightly – and those cookies turned out to be perfect (at least for my taste). Slightly crispy at the edges, chewy in the middle, a sweet hint of vanilla and big chunks of bittersweet chocolate.


If that’s your idea of a perfect cookie as well, you should try baking these. They’re super quick to make and really satisfying when you’re craving something sweet to accompany your coffee 🙂

Chewy Chocolate Chunk Cookies || vegan
(recipe adapted from VITA)
makes about 20 large cookies
400g raw cane sugar
a pinch of salt
300g vegan butter (at room temperature)
about 2 tbsps. vanilla
50g soy milk (unsweetened)
500g flour
17g baking powder
200g good quality vegan chocolate, chopped roughly
  • Preheat oven to 180 degrees C. Line two (or more, if you have) baking trays with baking paper.
  • Put raw cane sugar, salt and vegan butter into a bowl and mix with a wooden spoon. Add soy milk and vanilla and mix until combined.
  • Add flour and baking powder and mix until the dough is homogenous and there are no big butter chunks left. Fold in chopped chocolate.
  • With a cookie dough scoop (or ice cream scoop) put equally sized portions of cookie dough onto the baking trays, leaving lots of space between each cookie as they will spread out while baking. (With my cookie scoop I can fit 6 cookies on each baking tray)
  • Bake each batch for around 15 minutes or until the cookies start to get brown and crispy on the edges. Transfer the cookies on the baking paper onto a wire cooling rack and let cool completely before piling them up on a plate or into a storage box. Enjoy! 🙂


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