Vegan Choc Chip Cookies

I designed & made these biscuits for a taste testing at Sunnybrook Health & Healing Centre in Melbourne. As the tasting coincided with Allergy Awareness month everything I made needed to be wheat, gluten, dairy, egg & nut free. These ones are also soy free as I used a soy free chocolate chip.  


150 g Bakers' Magic Gluten free flour

100 g Sugar (Your choice)

1/2 tsp Baking powder

Pinch of Salt (or to taste)

30 g Cocoa butter

35 g Nuttelex or other dairy free margarine

1 tsp Vanilla 

20 g Water

25 g Desiccated coconut

125 g Dark chocolate chips


Cocoa butter & nuttelex - There is a reason for this unusual combination - I wanted an emulsified fat/oil with a similar consistency to butter (substituting sweeteners & fats). Normally I make my choc chip cookies/biscuits with butter & egg. Both butter & egg contain natural emulsifiers that help to make the dough creamy rather than oily. Bakers' Magic gluten free flour contains some natural emulsifiers however the recipe needed a little more. My thinking was that the emulsifiers present in the Nuttelex would be sufficient to emulsify the cocoa butter. Butter (dairy) contains approximately 15% water whereas Nuttelex is approximately 30%. A combination of 50:50 cocoa butter:Nuttelex is approximately 15% water and it worked well in this recipe. If you want to use this combination or similar combinations in other recipes & have it on hand you will need to melt the cocoa butter at about 40oC. Ensure all the cocoa butter has melted (it will be yellowish) & that it is not too hot. You do not want the Nuttelex to completely melt when you add it in. Mix in the Nuttelex until it's creamy & pale in colour. Cool in a lined container.   

Vanilla - The amount of vanilla used will be dependent on the flavour you want, add more than a tsp if necessary. I have used varying amounts of vanilla extract, paste & powder. 

Dark chocolate chips - I used & recommend Enjoy Life, I found that the taste most resembled dark chocolate chips. I have also tried Eskal Noble choice & Sweet William - both are cheaper than Enjoy Life however the taste is not the same. All of these brands can be sourced from Sunnybrook Health.



Heat oven to 170o C (fan forced).

Prepare 2 baking trays with oil or baking paper.


Melt the cocoa butter @ 50o C for 1 -2 mins at speed 2. The time will vary depending on how warm your kitchen is. 

Apart from the chocolate chips & coconut place all remaining ingredients in the TM bowl. Mix for 1 minute on speed 4. Check that all ingredients have been incorporated. If not mix for a little longer. Add chocolate chips & coconut. Mix for 30 secs on Reverse + speed 1.

Food Processor

Mix together the flour, sugar, baking powder & salt. 

Melt the cocoa butter. 

Add the cocoa butter, nuttelex, vanilla & water to the dry ingredients & process until it comes together. 

Mix in the chocolate chips & coconut by hand. 


The dough is easy to handle and can be rolled into balls between the hands. The size of the biscuits/cookies will depend on the amount of dough used. The choc chip biscuits pictured were ~ 14 g of dough and one batch will make approximately 34.

Place the balls of the dough onto the prepared baking trays & squash a little with the palm of your hand. Repeat with the remaining dough.  

Bake in the oven for ~13 - 18 minutes. The baking time will vary depending on your oven, how big the balls are & whether you want the biscuits slightly soft (~13 mins) or crunchy (~18 mins). If your oven has a “hot” spot turn the trays halfway through baking.

Simply enjoy!