Vegan Millie’s Cookies

So this is an adaptation of a cookie recipe I used before I became vegan, which you can find at

For this version the butter is subbed for oil and I like to use a flax egg instead of the egg, but I assure you, these taste just as good as the original recipe. I hope you like this favourite of my family’s!

Makes 12(ish)


  • 110g vegetable oil
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 flax egg (one tablespoon of flaxseed mixed with two tablespoons of water, refrigerated for 15 mins)
  • 2tsp vanilla extract
  • 225g self-raising flour
  • Pinch of salt
  • 200g Vegan chocolate chips (optional)


  1.  Pre-heat your oven to 180°c and line two baking trays with greaseproof paper.
  2. Mix all your ingredients togetherness in a large bowl. If the mixture is very dry add a tad of water and if it is too wet add a little extra flour. The cookie doing should be soft and form a ball that doesn’t crumble.
  3. Using a spoon or your hands if, like me, you find that easier, form your dough into approximately 12 balls and line then out on your trays, leaving room for them to expand as the cook.
  4. Bake in the oven for 9-11 minutes, or until slightly golden. Do not be fooled by their softness as they will crisp up as they cool down. Once cool to the touch place on a cooling rack.
  5. These cookies can be stored for up to a week in an airtight tub


  • This recipe cam also be made using coconut oil, but remember to use less sugar if you do this.

2 thoughts on “Vegan Millie’s Cookies

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