Vegan Chocolate Chip Cookie Recipe

by Emily Carlstrom

With Christmas only a few weeks away, we have been craving some delicious sweet treats! There’s nothing like indulging in a few of our favourite holiday desserts and snacks (maybe a few too many!) and getting our hands dirty in the kitchen. But with all of the festivities, there comes a *lot* of waste. From plastic food packaging to single use utensils, the downside of this time of year is the terrible impact it can have on our planet.

We love a good chocolate chip cookie as much as the next person and there’s nothing better than the feeling of whipping up a batch completely from scratch – no store-bought plastic packaging involved. With the ingredients able to be sourced from your local bulk foods store, these are the perfect treat to bring along to Christmas lunch.


1 cup oat flour

1/2 tsp baking soda

Pinch of salt

2 tsp of natural sweetener such as Stevia

1/3 cup of vegan chocolate chips

2 tbsp almond milk (or plant-based milk of choice)

2 tbsp coconut oil (melted)

1/4 tsp vanilla extract 


  1. Combine all dry ingredients in a large mixing bowl.
  1. Stir in almond milk, coconut oil and vanilla extract. Combine mixture until a cookie dough texture has formed. If mixture is too dry, add 1-2 tbs of extra almond milk as required.
  1. Form dough into one big ball and refrigerate for at least 2 hours. Preheat oven to 160 degrees.
  1. Once dough is chilled, form into small dough balls and place on a greased baking tray. Make sure to leave enough room between each for cookies to spread.
  1. Bake for 12 minutes before removing from oven and leaving to cool and firm up for at least 10 minutes.

Once baked, the cookies will last for 2-3 days but the raw dough can be frozen for up to two months – perfect for when you need to quickly whip up a batch!

Let us know if you give these choc chip cookies a go!

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