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Vegan chocolate chip cookies

You will never know that these cookies are vegan. They are crispy on the edges and chewy in the middle - exactly like a cookie should be. Filled with chunks of dark chocolate and sprinkled with sea salt. The recipe gives 12 large or 16-18 small cookies.
Prep Time 10 mins
Cook Time 12 mins
cooling time 1 hr
Course Cake, Dessert
Cuisine American
Servings 14 pcs


  • 110 g butter can be vegan
  • 190 g muscovado sugar
  • 75 ml Dryk Oat Drink regular or barista
  • 190 g white flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp corn starch
  • ½ tsp fine salt
  • 1 pinch nutmeg finely grated, can be omitted
  • 150 g chocolate can be vegan
  • sea salt


  • Whip soft butter and sugar together until creamy.
  • Whip in the flour, baking powder and soda, corn starch, nutmeg and oat drink until just combined.
  • Chop the chocolate into fairly big pieces and fold it in the dough.
  • Place the cookie in the fridge in at least 1 and maximum 24 hours.
  • Turn on the oven at 175 degrees celcius fan.
  • Place baking paper on baking sheets and shape 12-14 bowls of dough. See the note if you don't want to bake them all now.
  • Place them on the baking sheets with room between as they will melt and get big. Dont flatten them out, keep them round. Maybe you have to use 3 sheets if you are baking them all at the same time.
  • Sprinkle with a bit of sea salt and bake them for 10-14 minuter depending on size. They have to be pretty golden on the edges and just golden in the middle.
  • Let them cool for 5-10 minutes on the baking sheet before moving them to a rack to keep completely.


If you don't want to bake them all at the same time, you can freeze the cookie dough balls and bake them directly from the freezer whenever the cookie craving occur. They might need 1 minut more when frozen. 
Keyword Cookies