Choc Chunk Cookies

Choc Chunk Cookies


  • 110g brown sugar
  • 50g white sugar
  • 158ml oil
  • 60ml dairy-free milk
  • 1 tablespoon potato starch 
  • 2 teaspoons pure vanilla extract
  • 192g all-purpose flour (free-from baking flours are also suitable)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups of NOMO choc, cut into chips

Vegan and Allergy Friendly


  1. Preheat oven to 180c. Lightly grease two large light metal baking sheets.
  2. Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
  3. Add 1 cup of flour, baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the choc chips. The dough will be a little stuff so use your hands to really work them in.
  4. For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
  5. For 2 dozen two-inch cookies roll dough into walnut-sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

Chef: Cardiff_Veganz


NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at We can’t wait to see what you create!