Vegan Chocolate Chip Cookies Recipe

Hand-crafted mini cutting board from my friend at Earlywood!

I suffer from the curse of the restless baker: however much I like a recipe I’ve borrowed or created in the past, I am wildly tempted to venture a little further, tweak it some more, or walk another path entirely, just to see what will happen.

This makes every opportunity to bake an adventure, and although I sometimes kick myself for not simply going for the tried and true — I do have to live with the occasional disappointment — most of the time it’s a chance to learn something new, expand my repertoire, and of course, share a novel recipe with you.

Crisp on the outside with a moist and tender heart, they’re big on the chocolate flavor and moderately sweet, just the way I like them.

And I am particularly excited to bring you this one, born out of a craving for chocolate chip cookies. I could have gone for this ultimate chocolate chip cookie recipe, which I’ve made again and again to sighs and swoons from all involved, but I wanted to try something different this time and make a vegan chocolate chip cookie instead.

With almond butter as the fat, some ground chia seeds, a mix of rice and wheat flours, and unrefined sugar, I like to think these are a little better for you than the conventional cookie (or at least they’ll bring some ingredient variety to your overall diet) yet they are just as satisfying. Crisp on the outside with a moist and tender heart, they’re big on the chocolate flavor — I threw in some cacao nibs as well — and moderately sweet, just the way I like them.

So this one is definitely going into the cookie rotation. I’ll try not to mess with it further, though I can’t promise I won’t try different nut butters (peanut would be great in there too) or a handful of chopped nuts, maybe pecans or hazelnuts.

One final note: as always with anything chocolate, the devil is in the brand you choose: going out of your way to buy a high-quality bittersweet chocolate will pay dividends beyond what you can imagine. I myself like to use Valrhona’s Manjari 64% couverture chocolate, which I get by the kilo (two-pound) bag at G. Detou in Paris, but is also available online.

Join the conversation!

Are you a compulsive tinkerer as well, or do you enjoy making your classics again and again? And what is your favorite chocolate for baking?

Hand-crafted mini cutting board from my friend at Earlywood!

Hand-crafted mini cutting board from my friend at Earlywood!

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Vegan Chocolate Chip Cookies Recipe

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Makes 20 cookies.

Vegan Chocolate Chip Cookies Recipe


  • 120 grams (1/2 cup) all-natural almond butter (you could do half almond half peanut)
  • 150 grams (3/4 cup) unrefined sugar (I used half coconut sugar and half rapadura)
  • 130 grams (1 cup) all-purpose flour
  • 100 grams (3/4 cup) rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground chia seeds or flax seeds
  • 180 grams (6 1/3 ounces) quality bittersweet chocolate, roughly chopped (I use Manjari 64% couverture chocolate)
  • 30 grams (1/4 cup) cacao nibs


  1. In a medium bowl, beat together the almond butter and sugar until well combined. Stir in 80 ml (1/3 cup) water. Set aside.
  2. In a second bowl, combine the flours, baking powder, baking soda, salt, chia seeds, chocolate, and cacao nibs.
  3. Fold the dry ingredients into the wet ingredients until no trace of flour remains.
  4. Cover and refrigerate for at least 1 hour or overnight.
  5. Preheat the oven to 175°C (350°F) and line a cookie sheet with parchment paper or a silicone baking mat.
  6. Scoop out balls of the dough, about the size of a ping pong ball and weighing 40 grams (1 1/2 ounces), flatten them into pucks, and arrange on the prepared cookie sheet.
  7. Vegan Chocolate Chip Cookies
  8. Bake for 12 minutes, until set. Allow to rest for 2 minutes on the baking sheet, then transfer to a rack to cool completely.
  9. The cookies are particularly tasty on the day they're baked, but they'll keep for a few days in an airtight container at cool room temperature.
  • flomakanai

    Oh my, oh my, oh my… am already assured these would never enter a cookie rotation of any sort in my home : they would disappear too quickly for that. I NEED to buy a new almond butter jar and bake these ASAP. Thanks Clotilde !

  • Annabel Smyth

    I’m a totally compulsive tinkerer! A recipe, for me, is a starting-point, not a finishing-point!

  • Those look amazing! Love the use of almond butter :)

  • rachelsloan79

    Fellow compulsive tinkerer… in fact, I think I may do so here, and use hazelnut butter (I’ve recently become addicted!) in place of some/all of the almond butter!

    • Hazelnut butter would be delightful here, too. Let me know if you try the recipe!

  • judygong

    I’m going to try to replace the sugar/water combo with maple syrup!

  • Definitely relate to the antsy baker bit. But I do both: the same good thing ad nauseum (THE chocolate cake; THE buttercream; THE double-baked almond croissant recipe) as well as flitting about to the other side of the fence (a BETTER polenta cake or maple peanut butter cookies). As for chocolate, Vahlrona is topnotch, but Guittard is my poor man’s cheat.

    • Do tell what kind of cake THE chocolate cake is!

      • It is an adaption of one of Ina Garten’s–my go-to for layer cakes (ad nauseum). It is insanely moist, a tad too tender, and has a nice bitter edge. And the recipe does great with milk substitutions (tinker), which I do often.

  • NotJoking

    I had a friend who used to make chocolate chip cookies TDF. They weren’t the normal chewey brown sugar ones but thicker, almost scone like. Have lost touch with here and would give anything to get that recipe. They were the best. I don’t think they had as much fat as the normal ones.

    • Sounds like a very good reason to try to reconnect with your friend! ^^

  • I love that you took him on and helped him on his way to his own dream. So many people and companies don’t value those ethics.

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  • This looks wonderful! Congrats to a very deserving cook

  • Congratulations on the win! Recipe looks amazing. Can’t wait to try it out

  • This look amazing! Really like the use of almond butter

  • Nathalie d’Abbadie

    Hi Clotilde, do you think I could replace the almond butter in this recipe with tahini? My boyfriend can’t eat almonds or peanuts but I would love to make these cookies for him. Do you have any ideas for other vegan substitutes? Thank you so much :)

    • You could use any other nut butter. I wouldn’t use tahini here as I would worry about the bitterness, but cashew butter would be perfect if he can have it.

      • Nathalie d’Abbadie

        Thank you, I need to check if cashew butter is ok but in any case I’m sure I will find a suitable nut butter to try! Thanks for the recipe!

  • Robin Daulton

    Thank you for the great idea! I will try to cook this for my children. We try to become a vegetarian so your recipe will be useful. Since I bought the rice cooker, the process of cooking became faster. Now I can cook and enjoy the process. Hence I understand how important to use the device like this. You can keep reading about the cooker and know about all possibilities of the device. I think you will enjoy it!

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