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Best-Ever Vegan Choc-Chip Cookies // RSF + Soy Free

23 / 08 / 2017

This is a staple recipe that just tastes so ridiculously good!! They are miles better then the regular suspects which usually contain butter, eggs and maybe even milk - so get excited and bring these to movie nights, study sessions, birthday shebangs and whatever else you can think of. They'll disappear in a flash and no one will be the wiser that they were made out of plants and sweetened with coconut sugar. I hope you like my favourite take on choc-chip cookies <3

Makes 24 teeny biscuits, or 12 regular cookies



  1. Preheat your oven to 180C.
  2. In a large bowl, add the vegan butter and coconut sugar, then mix until combined either in a mixer with a beater, or just by hand with a wooden spoon.
  3. When combined add the mashed banana and mix once more until combined and you have a thick paste.
  4. Add the flour, salt, baking soda and vanilla, then mix again until your cookie dough comes together. Add the chocolate chip and use a spatula to incorporate them into the dough, cutting through it and ensuring the chunks are evenly distributed.
  5. For small 1-2 inch sized biscuits, take slightly smaller than ping pong ball sized clumps of dough, roll them into a circle with wet hands (so it doesn't stick to you) and place on a lined baking tray. You'll need two baking trays, with 12 balls on each. No need to flatten the biscuits.
  6. Bake for 5-8 minutes until slightly risen and biscuit looking. Don't overcook them, and keep in mind they will continue to cook after you take them out of the oven. Leave for 5-10 minutes on the tray before transferring to a rack and devouring asap. They can last in an air-tight container for about 4-5 days. yum :)