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13.03.2017 / By Sonia Raga / Published in SWEET TREATS


Who doesn´t love to eat some delicious soft vegan chocolate chip cookies once in a while? These are the perfect treat for any special occasion. Bring them to partys and birthsdays. Everybody loves them!


best vegan soft chocolate chip cookies on a baking tray





That´s it. Go make them. Have a nice day guys!

Just kidding 😀

best vegan soft chocolate chip cookies on a baking tray

holding the best soft vegan chocolate chip cookies

Is it possible to make soft vegan chocolate chip cookies that are also oil-free? (let´s consider today a special day, and ignore the fact that cacao butter is actually an oil…)  You bet! Are they delicious? Oh my, yes they are! And these are 100% boyfriend-approved which means they are just as good or even better than store-bought cookies. His words were literally: this are the best soft vegan chocolate chip cookies I´ve tried in a long time.

But you don´t need to believe me, just look at the pictures…

You are drooling now, aren´t you? 😉

best soft vegan chocolate chips cookies on a table

These soft vegan chocolate chip cookies are deliciously sweet and perfectly soft and tender on the inside with a ZERO greasy-factor. And one more thing: these are SO filling! When eating store-bought cookies we usually find ourselves not being able to stop and eating the whole package since they are so addictive. These cookies taste just as good but they are full of goodness and after eating a few you´ll feel completely satisfied.

This is just the beggining…more delicious, vegan and oil-free cookies coming soon!

best soft vegan chocolate chip cookies on a baking tray

holding the best soft vegan chocolate chip cookies





Yield 15 cookies


  • 1 cup whole spelt flour (100g)
  • 1/4 cup almonds (40g), ground into a flour
  • 1/4 cup (generous) macadamia nuts (40g), ground into a flour
  • 1/4 cup non-refined sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup + 2 tablespoons vegan chocolate chips (70g approximately)
  • 1/4 cup maple syrup
  • 1 tablespoon non-dairy milk


  1. Add flour, ground almonds, ground macadamia nuts, baking powder, salt and sugar into a bowl. Mix well.
  2. Add the maple syrup and combine. The dough will and MUST be very thick. Add the tablespoon of non-dairy milk and combine again.
  3. Add the chocolate chips and combine well with the dough.
  4. Cover a refrigerate for at least 6 hours or overnight (you can skip this step but it highly improves the texture and flavor of the cookies!)
  5. Preheat oven to 180ºC.
  6. Scoop out tablespoon amounts of the dough, roll them into balls, slightly flatten the up and place them on a baking sheet (I recommend using baking paper to avoid the cookies from sticking to the baking tray).
  7. Bake at 180ºC for 10-12 minutes.
  8. Remove from the oven and let cool on the pan for 10 minutes. Then transfer to a cooling rack and wait 15 minutes before serving.
  9. You can store the leftovers in an airtight container at room temperature for up to 4 days.

Courses Sweet Treats

Cuisine soy-free


There are 4 comments

  • 25.01.2018
    Steave Johnson says:

    delicious soft and sweet cookies this type of easy vegan meals are my favourite

    • 25.01.2018
      Sonia Raga says:

      I´m glad to hear that Steave! 🙂

  • 07.03.2018
    Carolyn says:

    Can’t wait to make these cookies. What type of non-refined sugar do you like to use? I new a new-be Plant Base baker and cooker. Thanks for sharing all your delicious recipes. Carolyn

    • 07.03.2018
      Sonia Raga says:

      Hi Carolyn! I use panela, which is also known as rapadura or jaggery, but you can use any other unrefined sugar 🙂 I´m glad you like the recipes!

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