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5 from 14 votes

VEGANIZED: Tasty's Chocolate Chip Cookies

I took the viral cookie recipe and made it vegan. All the same flavours and textures, without eggs and dairy-free. 
Adapted from Tasty Perfect Chocolate Chip Cookie recipe.
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 18 cookies (roughly)


Dry ingredients:

Wet Ingredients:


  • Preheat the oven to 350˚F (180˚C). Line a large baking sheet with parchment paper.
  • Add the almond flour to a small pot and put over medium-low heat. Toast the almond flour until it lightly browns and smells fragrant, stirring frequently so it doesn't burn, about 3 minutes. Remove from heat and immediately pour the toasted almond into a large mixing bowl to stop the cooking.
  • Sift the bread flour, all-purpose flour, baking soda, espresso powder, and salt into the large mixing bowl along with the toasted almond flour. Whisk to combine.
  • In another large bowl, use a hand mixer to beat together the vegan butter, dark brown sugar, white sugar, and vanilla extract. Mix until fluffy.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips and chopped dark chocolate. 
  • Scoop about 3 tablespoons of cookie dough into a ball and place on the prepared baking sheet, spacing each cookie 2-3 inches apart. Bake for 12 to 14 minutes until the cookies are browned on the edges. Let cool on the pan for about 10 minutes.


Calories: 265kcal | Carbohydrates: 33g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Sodium: 276mg | Potassium: 90mg | Fiber: 1g | Sugar: 21g | Vitamin A: 485IU | Calcium: 27mg | Iron: 1.7mg

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