Source : PERFECT Vegan Chocolate Chip Cookie Recipe - Pincha Pink Salt

This took about an half-hour to make, and is really easy.

Use the new recipe instead, it’s way better.


  • 260g flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt - the original recipe used 1 teaspoon of pink salt, but regular salt worked just fine
  • 275g brown sugar
  • 120ml oil
  • 1 teaspoon vanilla
  • 6 tablespoons plant milk
  • Chocolate chips - we used 70% cocoa dark chocolate chopped in small pieces


  • Preheat oven at 175°C.
  • Mix the flour, the baking soda, the baking powder and the salt in a bowl.
  • In another bowl, mix the brown sugar and the oil. Then, add the vanilla and the plant milk.
  • Combine the two bowls by adding the dry mix to the wet mix one cup at a time, until everything is well incorporated.
  • Add the chocolate chips and fold.
  • Scoop the dough with a spoon into 5cm thick balls and place them on a cookie sheet 5cm appart. We used aluminium instead of a cookie sheet.
  • Bake at the center of the oven for 13-15min, or until light golden brown.


The cookies were really under-baked - so much so that my sister felt kinda bloated after eating one. Cooking them for 5 more minutes (for a total of 18-20 min) is a good idea.

They also were really big, a 5cm ball definitely seems excessive. I think we had enough dough to make at least 12 smaller cookies.

Overall, I’d give them a 3.5/5 ; they’re definitely improvable.