Recipes of My Life: Vegan Cookies for When You Really Need Great Cookies

Image Credit: Erol Ahmed

Sophia Finucane shares her non-negotiable vegan cookie recipe

Recipes of My Life articles for the University Observer Food & Drinks section are usually about people’s family recipes from their cultural backgrounds, and that tends to be what makes up a recipe that people keep for life and always go back to. However, we all know there are some recipes that don’t necessarily get passed-down through the generations, but feel genuinely necessary for survival. For me, that recipe is cookies. I have been vegan for six years and have recipe tested over the years to find the perfect vegan cookie recipe. These are basic, but as you’ll see, I use the good stuff: high quality vegan chocolate MAKES this, and can’t be skipped. Of course, if you’re not vegan, use regular chocolate, but good stuff, like Cadbury’s or Lindt. I’m not usually a brand snob, but I do think it makes the difference here, and if you’re anything like me these cookies are made at a time of the month when you need things to go to plan or else you will burst into tears randomly, so it’s best to ensure these turn-out tasting perfect. Believe me, if you follow the instructions -and don’t be alarmed by how un-cooked they look when they come out, and wait till they’re cool- they will.


-1 tablespoon ground flaxseed

-2.5 tablespoons water

-1/2 cup (8 tablespoons) vegan butter, slightly softened to room temperature

-1 1/4 cups soft brown sugar 

-2 teaspoons pure vanilla extract

-1 1/2 cups plain flour

-2 teaspoons cornflour

-1 teaspoon baking soda

-1/4 teaspoon salt

-3/4 cup chopped up ‘Vego’ vegan hazelnut chocolate

-3/4 cup chopped up ‘Vego’ vegan white almond chocolate


Preheat the oven to gas 4/180C and line two baking trays with parchment paper.

Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.??

In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.??

Add the vanilla and the flax egg and mix to combine.??

Next, stop the mixer and add the flour. Sprinkle the cornflour, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined. ??

Add in the chocolate chips to incorporate, either with a wooden spoon or by using the mixer.??

Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans (using an ice cream scoop if you have one!) and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly coloured.??

Let cool on the baking tray for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool. Enjoy with a cold glass of almond milk!