RECIPE: Vegan chocolate-chip cookies

I have always struggled to get a perfect, crumbly cookie that is crunchy on the outside and chewy on the inside but after years of eating too many batches of failed cookies I have finally achieved the perfect cookie. These take 10 minutes to prepare and only 14 minutes to bake and are a perfect treat, but be warned, they do contain a fair amount of sugar.


  • 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)

  • ½ cup brown sugar

  • 1/3 cup white sugar

  • ½ cup non-dairy margarine (I use Nuttelex with coconut oil)

  • 1 tsp vegetable fat shortening (I use Copha)

  • 1 tsp vanilla

  • 1 ¼ cups plain flour (I use wholemeal plain flour)

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup of vegan choc chips/cacao nibs


  1. Pre-heat the oven to 180 degrees celsius, and line baking trays with baking paper or silicone baking mat.

  2. Prepare the flax egg by gently mixing 1 Tbsp of ground flaxseed with 3 Tbsp of water, then set aside in the fridge until needed.

  3. Using a spoon or beater, combine brown sugar, white sugar and margarine in a bowl, mixing until smooth.

  4. Melt the vegetable fat shortening in a double boiler. Once melted, add the vegetable fat shortening, vanilla, and the flax egg to the mix and stir until well-combined.

  5. Add in flour, baking powder and salt, stirring until the mix becomes a thick dough. The fold in the chocolate chips or cacao nibs.

  6. Roll mixture into an inch-wide ball and press onto baking tray.

  7. Bake in oven for 14 minutes or until golden.

Note: You can turn these cookies into cookie sandwiches by combining 2 parts icing sugar to 1 part non-dairy margarine, 1tsp melted vegetable fat shortening and 1-2tsp vanilla essence. Spread on the base of one cookie, and then place another on top to resemble a sandwich.