Selected by Sam* (Senior Guide)


1 cup all-purpose, oat, or spelt flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup sugar

¼ cup brown sugar or coconut sugar

1/3 cup chocolate chips

2 tablespoons of milk, plus more if needed

2 tablespoons oil

¼ teaspoon pure vanilla extract


Prep time: 5 minutes + 30 - 120 minutes in freezer or fridge to cool dough

Cook Time: 11 minutes


11 - 14 cookies


Best day of, but keep well in an airtight container for 3 - 4 days


Mix it up. Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until cookie-dough texture is achieved. If needed, add 1 – 2 tablespoons extra milk of choice.

Chill. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.

Preheat. Set the oven to 325°F.

Shape. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the centre rack.

Find something to distract you from eating them straight out of the oven! They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don’t spread enough, just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

Notes from Sam: I like to make double batches of these cookies and roll half the dough into a log and freeze for another day.

Use plant-based milk instead of dairy.
Use vegan-friendly sugar.
Grease the pan or use a re-usable silicone mat instead of parchment paper.Get your dry ingredients from a bulk store or bulk section of your supermarket and use your own jars and bags. Check out some of the stores in the Sea to Sky and Vancouver here.
Vegan chocolate chips can be purchased from zero waste market sections of select Green Moustache Cafe's. You can bring your own jars to re-use, or pay a deposit and get it in ready-filled jars that you can re-fill or return in future.
Plant-based milks can be pre-ordered and purchased from The Velvet Underground (just across the road from Green Mo-Function Junction!) and come in re-usable glass bottles, or even better, bring your own container for them to transfer the milk into Shop Velvet Cafe
If you’re interested in making your own oat, soy or nut milks, there are recipes galore online, or you can check out Velvet Underground's YouTube video here.
To freeze the extra cookie dough I make, I re-use the plastic bags my loose leaf greens come in as part of my CSA boxes in the summer, rather than buying freezer bags new.
Bred, a bakery located in Creekside, Whistler, mills flour on their premises. Pre-order and pick up flour in store! Locally milled flour - Bred
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!
Earth's Own are a Canadian brand who make plant-based milk products that are available widely throughout the country and are based in Burnaby, BC.
All of these ingredients can be bought year-round in dried/preserved forms without the need for refrigeration.

*Adapted from Chocolate Covered Katie's Vegan Chocolate Chip Cookies

Photos by Keir Atkinson