I think all of us cookie bakers assumed brown sugar was necessary for a chewy cookie, but this recipe puts us all to shame! I came up with this recipe when my pantry was lacking, I had no brown sugar (or molasses to make my own) and no aquafaba. These ingredients are usually staples in any cookie recipes of mine, but I decided to do a little baking science with the few ingredients I had access to!
This recipe is small batch, only making 6 large cookies (or 10 small) so nothing goes to waste and you can make them with just a few simple ingredients. You might be shocked by the sight of chia seeds in this recipe, but just trust me! A chia “egg” in this recipe replaces the aquafaba I would usually use, but feel free to use aquafaba if you don’t have any chia seeds. The chia “egg” will allow the cookie to spread and become chewy. It is simply the combination of chia seeds and water, this is then left for about 10 minutes to become a jelly-like texture, similar to egg.
If you found this recipe to your liking, check out my other biscuit recipes ↓
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Equipment & Ingredient notes
Equipment needed:
- Medium mixing bowl
- Cookie sheet
- Spatula / wooden spoon
- Kitchen scales / measuring cups
- Measuring spoons
Ingredients
- Plant butter ~ Be sure this is softened before using. Both unsalted and salted will work, if you use salted cut down on the extra salt added in the recipe. Block butter and spreadable will both work.
- White sugar ~ I recommend using caster sugar however granulated will work the same in a 1:1 ratio.
- Chia “egg” ~ Since this recipe only serves 6 large cookies, I use a small chia egg. This is a combination of 1/2 tbsp chia seeds and 1tbsp water. Mix and set aside for about 5-10 minutes until it becomes jelly-like. You can use aquafaba in place of this.
- Vanilla ~ I recommend using a high quality vanilla for the best flavour. You can also customise this recipe by substituting orange, almond, lemon, or whatever flavour you desire.
- Flour ~ Use plain flour in cookies and biscuits! Also known as all-purpose.
- Baking soda ~ This will help the cookie spread.
- Salt ~ This will enhance the flavour of your cookie, skip if using salted butter.
- Plant Chocolate ~ I prefer 50% dark, but you can use whatever you like. Chocolate chips will work, but chunks create pools of chocolate.
- Plant milk OR water ~ This is optional, if your dough comes out a little too dry, you can add 1tbsp of vegan milk or water.
Step-by-step Instructions
- Pre-heat your oven to 180c (conventional) / 160c (fan).
- Line a cookie sheet with parchment paper, set aside.
- Prepare your chia egg by adding the chia seeds and water to a small ramakin, mix and let sit for 5-10 minutes while you prepare the dough, it should become jelly-like in texture.
- Prepare your chocolate chunks by chopping into medium sized uneven pieces, about 1/2 an inch length-wise, set aside.
- To make the dough, first add caster sugar and softened plant butter to a medium sized mixing bowl.
- With a spatula or electric mixer, beat this until pale, fluffy, and well incorporated.
- Then add the chia egg and vanilla extract/paste. Beat again until fully combined.
- Add the flour, baking soda and salt (only if using unsalted butter). Fold gently with a spatula until briefly combined, flour streaks will remain.
- At this point, if the dough is crumbly and not holding together, you can add 1tbsp plant milk or water. When doing this, be careful not to overmix your dough.
- Add the chocolate chunks and gently fold until just combined.
- Divide the dough into 6 even balls (10 if smaller).
- Place on a cookie sheet, giving them room to spread.
- At this point the cookie dough balls can be placed in the fridge to store, or baked immediately.
- Place on the middle shelf of an oven and bake for about 12 minutes.
- The middle will be soft but the edges should be browning and slightly crisp.
- Let cool completely on the tray and enjoy!
The History of Cookies
Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as ‘cookies’ to test if the oven temperature was right, before putting their baked good into the oven.
By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders.
Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America.
Vegan easy chewy chocolate chunk cookies
prep time: 10 mins / serves: 6 large cookies / cook time: 12 mins
ingredients
- 57g plant butter, softened (1/4 cup)
- 100g caster sugar (1/2 cup)
- 1 chia egg*, small
- 2 tsp vanilla extract
- 113g plain flour (3/4 cups + 2tbsp)
- 1/2 tsp baking soda
- 1/4 tsp salt (leave out if using salted butter)
- 80g plant chocolate chunks (1/2 cup)
- 1tbsp plant milk or water, only if necessary
method
- pre-heat oven to 180c / 160c (fan).
- line a cookie sheet with parchment paper.
- prepare chia egg by combining 1/2 tbsp chia seeds + 1tbsp water, mix and set aside for 5-10 minutes until gelatinous.
- chop up vegan chocolate into medium sized chunks, set aside.
- to a medium mixing bowl add caster sugar and plant butter.
- beat together using a spatula until pale, fluffy and combined.
- add the chia egg and vanilla extract, beat again until combined.
- add the flour, baking soda and salt.
- fold gently until just combined, flour lumps will remain.
- if the dough is too dry and crumbly, add the optional plant milk/water. fold to combine, careful not to overmix.
- add the chocolate chunks and fold until just combined.
- divide the dough into 6 large cookie balls (10 smaller ones).
- place onto the lined baking sheet, leave space for them to spread.
- bake on the middle oven shelf for about 12 minutes.
- the cookies should be soft but golden on the edges.
- let cool completely on the trays and enjoy!
NOTES
- If you don’t have any chia seeds, 1 + 1/2 tbsp aquafaba can be substituted here.
- Be careful not to overmix the dough as this will overwork the gluten leading to a dense, non-spreading cookie.
- Only add the plant milk or water if the dough is very dry.
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