Chewy Vegan choc chip cookies – best ever!

I should point out that you need to prepare these 12-24 hours in advance, so if you’re looking for a quick fix, try my other recipe. The original recipe is here. I promise you, though, that these are worth the wait.



  • 250g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 170g dark chocolate, chopped (Bourneville or Sainsbury’s basics is vegan)
  • 1 tsp vanilla essence
  • 100g golden caster sugar
  • 110g soft light brown sugar
  • 135ml sunflower oil
  • 75ml water


  • In a large bowl, stir together the flour, cinnamon, baking powder and soda, and salt. Then gently stir in the chopped chocolate.
  • Put the sugars together in a different bowl, and add the oil, water, and vanilla. Whisk until smooth.
  • Add the flour/spice mixture to the sugar and oil bowl, and stir until combined. Wrap the dough in clingfilm then put in the fridge for 12-24 hours.
  • When this is done, heat your oven to 175 degrees centigrade (160 fan). Line a baking tray with greaseproof paper.
  • Remove dough from fridge and roll it into about 14-16 balls. Put these balls in the freezer for 10-15 minutes.
  • Take them out the freezer, space them out evenly on the baking tray, and cook for 12-15 minutes, turning them halfway through.
  • Take them out when the edges are just starting to go brown – they may look liquidy but vegan cookies harden up significantly when they cool!
  • The real challenge is waiting until they’re completely cool to eat, but do it you must. Just allow them to sit on the baking sheet until they cool properly, then eat.

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