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Vegan Chocolate Chip Cookies

These rich, vegan Chocolate Chip Cookies are crunchy on the outside and chewy on the inside.
Prep Time5 mins
Cook Time10 mins
Course: Dessert, Snack
Servings: 12 Cookies


  • 1 Tbs Chia Seeds
  • 3 Tbs Water
  • 1 cup Nut Butter Cashew, almond or peanut butter
  • 3/4 cup Brown Sugar
  • 1 tspn Vanilla Extract
  • 1 cup Wholemeal Plain Flour
  • 1 tspn Baking Powder
  • 1/3 cup Vegan Chocolate Chips or 2 Tbs Sprinkles


  • Preheat oven to 180 degrees C. Line a baking tray with baking paper.
  • Make up a chia egg by adding chia seeds and water to a jug and stir. Allow to sit for a few minutes to let the chia seeds gel up in the water.
  • Add nut butter, sugar, vanilla and chia egg to a food processor or mixing bowl. Process or mix on medium speed of an electric hand mixer until combined and the sugar has dissolved.
  • Sift in flour and baking powder. Process or mix until it forms thick crumbs.
  • Add chocolate chips and process or gently mix until it forms a dough. It may seem dry to start with, but it should come together to form a dough. If the mix is too dry you could add 1 Tbs of plant based milk, but do not add too much or the dough will become sticky and lose its texture.
  • Roll a dessertspoonful of dough into a ball. Press between your palms to form a cookie shape and place on the prepared baking tray. Repeat with remaining dough.
  • Bake for approximately 10 - 15 minutes, until golden brown. The cookies harden further as they cool, so they won't come out of the oven completely solid. Transfer cookies to a cooling rack.
  • Leftover cookies (if you have any!) can be stored in a sealed container in the fridge, or frozen.