I’m very happy right now because I have managed to create chewy but gooey vegan Millie’s cookies, just like the ones I used to love so much.
Not too soft or doughy but not crunchy or crisp either. Just right.
This recipe is only very slightly adapted from my Vegan Triple Chocolate Cookies recipe (which uses cocoa powder) as I loved the texture of those so much.
Recipe tips & notes
- You can use dairy-free milk chocolate chips, dairy-free white chocolate chips or just plain dark chocolate chips. Or even a combination of all three!
- I use cornstarch as an egg replacer here by mixing one tablespoon of starch with one tablespoon of water, which creates an excellent binder without adding too much liquid. You can also use arrowroot powder or tapioca starch.
- These cookies contain baking powder which will cause the cookies to puff up in the oven but will flatten and firm up once cooled for 10 minutes. So don’t be tempted to cook for longer than 12 minutes! Trust they will be perfect once cooled. See below
- The cookie dough can be frozen. Follow the recipe up til step 6 (second to last) and then put the tray(s) into the freezer for at least 20 minutes. Then carefully place the flattened cookie dough balls into a freezer-safe container or zip-lock bag.
Then, when you’re ready to bake, I suggest allowing to defrost in the fridge the night before but if you are feeling impatient… simply bake as normal but allow an extra 5-8 minutes in the oven.
And here is a preview of what the cookies will look like once “set” (but still warm and gooey)…
More Vegan Cookies
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 110 g / 1/2 cup / 4 oz vegan butter*
- 200 g / 1 cup / 7.1 oz light brown sugar
- 1 tbsp corn starch, mixed with 1 tbsp water
- 1 tsp vanilla extract
- 230 g plain flour / 2 cups / 8.8 oz
- Pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150 g / 3/4 cup / 6 oz dairy-free chocolate chips
Preheat the oven to 190C / 170C fan / 375F / Gas mark 5. Line two large baking trays with parchment paper.
Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
Add the flour, pinch of salt, baking powder, bicarbonate of soda and mix into a dough.
Gently fold in the chocolate chips so they're evenly distributed in the dough.
Roll the dough into approximately 16 balls, about the size of a golf ball. If the dough is too soft or sticky to roll in your hands, refrigerate it for half an hour first. This will depend on how cold the batter/spread is.
Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.
Bake for 10-12 minutes. The cookies will appear very soft and a bit puffy, but do not be tempted to overcook them. They will firm up and become nice and chewy as they cool.
*I used Vitalite but Pure or Earth Balance would work well. If using Naturli spreadable - chill the batter first as it melts faster.
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Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 209Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 15mgSodium 74mgCarbohydrates 32gFiber 1gSugar 18gProtein 2g