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Vegan Double Chocolate Chip Cookies Recipe

Prep

20 min

Bake

12 mins

Serves

5 to 10

Difficulty

Easy

About

This recipe was created by vegan baker Tajda. You can find more of her delicious vegan bakes on her Instagram @myveganminimalist and her baking blog.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make Vegan Triple Chocolate Chip Cookies

Step 1

Make a flax egg by combining ground flaxseed and 1 ½ tbsp boiling water.

Step 2

Mix well and leave for 5 minutes to set.

Step 3

In a separate bowl, mix the corn starch and 1 tbsp cold water.

Step 4

Melt dark chocolate and butter until combined (being careful not to burn it).

Step 5

Add the flax egg to the chocolate & butter mixture.

Step 6

Then add the corn starch mixture to the chocolate mixture.

Step 7

Add sugar and whisk until dissolved. Then add Lyle’s Golden Syrup and mix.

Step 8

In a separate bowl whisk all other dry ingredients (flour, cocoa, baking powder, baking soda, and salt).

Step 9

Add the dry mixture to your chocolate mixture, stir until a dough has formed, and shape into 8 balls.

Step 10

Top off with optional toppings such as more chocolate chips or crushed Mini Eggs.

Step 11

Flatten each ball to form a 1cm thick disk and bake at 180°C (fan oven) for 12 minutes.

Step 12

If desired, decorate your baked triple chocolate chip cookies with melted chocolate.

Ingredients – 11 items

Serving

1

Vegan Double Chocolate Chip Cookies Recipe

Chocolate

Dark chocolate

roughly broken into pieces

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

4 tbsp
Coconut-butter

Dairy-free butter

45 g
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

80 g
Cornstarch

Corn starch

1 tbsp
Flour

Flax seed

ground

1/2 tbsp
Flour

All purpose flour

50 g
Cocoa-powder

Cocoa powder

20 g
Baking-powder

Baking powder

1/4 tsp
Baking-soda

Baking soda

1/4 tsp
Salt-table

Salt

1/4 tsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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