Chunky Chocolate Chip Cookies (vegan)

  reading time: 3 min

If you are craving a good, simple, easy-to-make cookie recipe that is not too soft, but not too crunchy, not too thin, and not too thick – this is the one!

Cookies are probably my most beloved dessert / afternoon snack, and there are really not enough cookie recipes on my blog to properly represent my addiction, lol. I've been looking for the perfect vegan chocolate chip cookie recipe for a while now, and after trying some that were too thin, and too sweet, I decided to come up with my own that were just the way I like them.

So here it is – the ultimate vegan chocolate chip cookie recipe!

These cookies are
not tooth-achingly sweet
loaded with chocolate chips
& more than slightly addicting!

BTW: This is my 600th published blogpost on this blog! And we're relatively close to 600,000 views, yay! :) Thank you for taking the time to visit my blog, whoever you are.
Today is also the Celtic festival of light, Imbolc, as well as my 2nd "engagiversary" on 02/02/2022 – so a triple special day. Let us celebrate this day of light together by making and drooling over these cookies!


Preparation time: 30 mins
Main ingredients: spelt flour, sugar, butter, almond butter, chocolate
difficulty level: easy
makes: 20 cookies
suitable for: vegan, lactose-free, wheat-free, yeast-free, low-sodium


2 cups (225 g) spelt flour (type 1050) *
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (110 g) cane sugar or raw cane sugar
1/4 cup (55 g) brown sugar or raw cane sugar *
1/2 cup (110 g) vegan butter, margarine or coconut oil, cold
1/2 cup (135 g) almond butter
1 tsp vanilla extract
3–4 tbsp non-dairy milk, as needed
1/3 to 1/2 cup (70 g) vegan semi-sweet chocolate chips or chopped vegan semi-sweet chocolate (vegan white chocolate would also be amazing here!)

* cut in half if you prefer less sweet cookies!

* If you are confused about that flour type, check out this website which explains the difference between German flour types and US-American flour types.  


Preheat the oven to 180 °C / 350 °F.
Line 2 cookie sheets with parchment paper or a silicone liner.

Add vegan butter, margarine or coconut oil to a medium mixing bowl. Add sugar, and cream together until fluffy. Then add in the almond butter and vanilla, and mix together until well combined.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

On low speed, mix in the flour mixture. Mix until you reach a thick crumbly dough that is able to roll into balls. If the dough is too dry and won't hold its shape when pressed together, add some non-dairy milk. I ended up adding about 3 tablespoons of milk to get it to the right consistency.

Lastly, stir in the chocolate chips.

With clean hands, form about 20 little balls out of the dough and evenly distribute them on the parchment-lined baking trays. I suggest placing no more than 9 or 10 dough balls onto each cookie sheet.

Bake in the centre rack of the preheated oven for 15 – 18 minutes at 350 °F / 180 °C, or until lightly golden.

Remove from the oven, and let cool on the cookie sheet to cool completely as they are still fragile when fresh out of the oven. (Or munch on them while still warm and soft like a little hungry gremlin!)

Serve warm or at room temperature. I recommend dunking them in some vegan milk – I personally like the Oatly Oat Drink Whole or the
Alpro Not M*LK 'cause they're both nice and creamy – or dipping them in a hot milk tea such as my vegan London Fog or my vegan Dirty Chai :)


Store in an airtight container at room temperature for up to a week. (In theory, at least. They never last this long in our home ...) These cookies will last in the freezer for up to 3 months.