Vegan New York Style Cookie Recipe

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This Vegan New York Style Cookie recipe makes thick, chunky cookies loaded with vegan chocolate chips. Crispy around the edges, soft and gooey in the middle, they’re everything you want from a bakery-style cookie. This easy Vegan New York Style Cookies recipe uses simple ingredients to create oversized cookies with the perfect texture every time.Ingredients

TL;DR

• Thick bakery-style vegan cookies
• Crisp outside with a gooey centre
• Packed with vegan chocolate chips
• Freeze before baking for the best texture
• Easy recipe with simple ingredients

Vegan New York Style Cookie Recipe

2 Flax Eggs

• 2 tbsp Ground Flaxseed
• 6 tbsp Water

For the Cookies

• 230g Vegan Baking Block
• 1 tsp Vanilla Extract
• 160g Light Brown Sugar
• 160g Caster Sugar
• 400g Vegan Chocolate Chips
• 200g Self Raising Flour
• 300g Plain Flour
• 2 tsp Baking Powder
• 1/4 tsp Bicarbonate of Soda
• Pinch of Salt

How to Make This Vegan New York Style Cookie Recipe

Prepare the Cookie Dough

1. Make the flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp water. Leave to thicken while you prepare the remaining ingredients.
2. Beat together the vegan baking block, vanilla extract, light brown sugar and caster sugar until just combined. There should still be small pieces of baking block visible, so avoid overmixing.
3. Stir in the vegan chocolate chips.
4. Add the self raising flour, plain flour, baking powder, bicarbonate of soda and salt. Mix until combined.
5. Add the flax eggs and mix just until a dough forms.

Chill the Dough

1. Divide the dough into 13 equal portions (around 120g each) and roll into balls.
2. Place the cookie dough balls onto a lined tray and freeze for at least 90 minutes, or preferably overnight.

Bake the Cookies

1. Preheat the oven to 180°C/350°F.
2. Line a baking tray with baking paper and place it in the oven while it preheats.
3. Once the oven is hot, place the frozen cookie dough balls onto the hot baking tray, leaving at least 3 inches between each cookie to allow for spreading.
4. Bake for 18 minutes.
5. Transfer to a wire rack and allow to cool completely before serving.

Top Tips

• Don’t overmix the butter and sugar—the small pieces of butter help create the chunky bakery-style texture.
• Freeze the dough thoroughly before baking to stop the cookies spreading too much.
• Bake from frozen for the best results.
• The cookies will still feel soft when they come out of the oven but will firm up as they cool.

Serving Suggestions

These Vegan New York Style Cookies are delicious:

• Served warm while the chocolate is still melty
• With a glass of oat milk or your favourite plant milk
• As an indulgent dessert with vegan vanilla ice cream
• Wrapped up as homemade gifts
• Added to a cookie box with different cookie flavours

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. The unbaked cookie dough balls can be kept frozen for up to 3 months. Bake straight from frozen, adding an extra minute or two if needed.

FAQs

Recipes Similar to Vegan New York Style Cookie Recipe

• Red Velvet Cookies
• Double Chocolate Cookies
• White Chocolate Cookies

Vegan New York Style Cookies

Difficulty: Easy

Servings

13

servings

Prep time

1

hour 

40

minutes

Cooking time

18

minutes

Total time

2

hours 

The classic New York style chocolate chip cookie goes vegan!

Ingredients

• 2 Flax Eggs ( 1 tbsp ground flaxseed mixed with 3 tbsp water per 'egg')

• 230g Vegan Baking Block

• 1 tsp Vanilla Extract

• 160g Light Brown Sugar

• 160g Caster Sugar

• 400g Vegan Chocolate Chips

• 200g Self Raising Flour

• 300g Plain Flour

• 2 tsp Baking Powder

• 1/4 tsp Bicarbonate of Soda

• Pinch of Salt

Directions

• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the chocolate chips.
• Mix in the two flours, baking powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Roll into 215g balls. Place on a lined baking tray and freeze for at least 90 minutes, preferably overnight.
• When you are ready to bake the cookies pre heat the oven to 180ºc/350ºf. Line a large baking tray with baking paper and put it in the oven to warm up.
• When the oven is up to temperature, place the frozen cookies on the baking tray with at least 3 inches between each cookie to allow them to spread. Bake for 18 minutes before moving to a wire rack to cool completely.

Comments

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