Chewy Vegan Cookies


These cookies went down a real storm at work, and they’re the easiest vegan cookies you’ll ever make; you’ll probably have all the ingredients already.


  • 315g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 175g-200g vegan chocolate chips
  • 125 sugar – half caster, half soft brown
  • 115ml sunflower/vegetable oil
  • 1 tsp vanilla extract
  • 115ml soy/almond milk
  • Colourful sprinkles (for fun)


  • Line two trays with baking paper.
  • Preheat oven to 175c.
  • In a large bowl, mix flour, baking powder, salt, cinnamon, and chocolate chips. Make a well in the centre and put aside.
  • In a medium bowl, whisk sugar, oil, vanilla and non-dairy milk together.
  • Pour wet ingredients into the well in the dry ingredients. Mix well with a spatula but don’t overwork the dough otherwise it will be a nightmare to place onto the baking sheets.
  • Spoon dough onto baking sheet in tablespoon sized scoops: it’ll probably make between 18 and 22.
  • Bake for 10-15 minutes, checking constantly. They will get a bit brown on the top but not too much. They’ll be done when they’re a bit softer than what you want them to be: they will harden up quite a bit when they cool.
  • After about 5 minutes, transfer to wire cooling racks with a spatula. If they start to crumble when you transfer them, leave them on the hot baking sheet for another two minutes.

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