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The Best Vegan Chocolate Chip Cookies

Soft inside and cross on the outside. These take only 20 minutes from start to finish with simple ingredients. Enjoy :)
Prep Time 5 mins
Cook Time 20 mins
Course cookies, dessert, sweets, treats
Cuisine American
Servings 30 people
Calories 153 kcal


  • Oven


  • 20 g chia seeds you can substitute flax seeds
  • 50 ml water
  • 190 g vegan butter or margarine
  • 200 g sugar, brown you can substitute white or use calorie-free sweetener
  • 2 tsp sugar beet syrup or maple syrup
  • 2 packets vanilla sugar
  • 300 g wheat or spelt flour use whole-wheat if you like
  • 1 tsp baking soda
  • 1 pinch salt
  • 200 g dark chocolate drops or chop a block


  • Preheat the oven to 350 F or 180 °C. Mix the chia seeds and water in a small bowl and let sit for about 10 minutes.
  • Linea baking tray with baking paper. Mix the vegan butter or margarine and sugar with the whisk until creamy.
  • Then add the chia seed mixture, syrup and both packets of vanilla sugar and continue to stir.
  • While continuing to stir, add the flour first and then the baking soda and salt.
  • Alternatively- or if the dough is too tough - everything can also be kneaded with your hands. Finally, mix in the chocolate drops or the chopped block chocolate.
  • Using a tablespoon, scoop the finished dough onto the baking paper in small dots about 5 - 6 cm apart. The dough blobs can - but don't have to - be rounded and flattened with a spoon.
  • Bake the cookies at 350 F or 180 °C for a maximum of 15 minutes, otherwise they will become too firm.


Yields about 30 cookies. 
Keyword chocolate chip cookies