Zacchary Bird
Zacchary Bird
Quirky, indulgent vegan recipes.

For dozens and dozens of my favourite crowd pleasing recipes, download a copy of my new ebook: Meals for Mere Mortals! It’s full of jokes, cooking hacks and heaps of dishes I know you’ll love.

Oh my god, I've struck gold. I do some good recipes, but I wouldn't ever classify myself as a baker. That's why I feel as though this dreamy cookie recipe might be my crowning achievement when it comes to oven goods. These cookies are super soft, but not without chew, and have a perfect light crunch on the outside. This recipe is wildly straightforward, and creates huge batches of cookies to satiate the demand your kitchen will have once you start pumping them out. Double batches recommended.



  • If your cookies are too soft, make sure they cool fully before serving - there's a significant difference from when they're fresh from the oven vs. cooled!

  • The custard recipe is borrowed from my Fairy Bread and Butter Pudding recipe, but for the purpose of this recipe, make the custard as follows: Bring 1 + 1/4 cup of soy milk, 1/4 cup castor sugar and a pinch of salt to a low boil on stovetop. Slowly whisk in 1 heaped tablespoon of arrowroot (tapioca starch) and a teaspoon of vanilla before removing from heat. I also like to stir in 3-4 tablespoons of raw cacao to make chocolate custard if using choc chips in this recipe.

  • If not using choc chips, I can recommend white chocolate chips and chopped macadamia nuts or swirls of dulce de luche as alternative mix ins for this recipe.




Makes 20-25 medium sized cookies.

  • 2 cups whole wheat or all purpose flour

  • 1/2 cup of rolled oats

  • 1/2 cup of brown sugar

  • 1/2 cup of white sugar

  • 1/2 cup of coconut oil

  • 1/3 cup + 2 teaspoons of custard (see recipe notes for guide)

  • 2 tablespoons maple syrup

  • 2 tablespoons flax seed meal

  • 1 tablespoon hulled tahini

  • 2 teaspoons vanilla essence

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 150g vegan chocolate chips (approx)


  • Preheat your oven to 175 degrees celsius.

  • Mix all dry ingredients together in a large bowl.

  • Over low heat, in a small pot, melt the coconut oil into liquid form and mix in maple, vanilla and tahini.

  • Pour coconut oil mixture, custard and chocolate chips into the bowl with the dry ingredients and use your hands to combine. You want to just combine everything without over-mixing, and using your hands will make this easier without adding more liquid.. Add a dash of soy milk if you need to.

  • Roll the cookie dough into small balls and place (spaced out) on baking paper on an oven tray (aim for 6 and no more than 8 per average sized baking tray to allow them enough room to bake).

  • Bake for approximately 15 minutes (on average they take 12-16 minutes). When they come out from the oven, they'll be super soft and need to cool on the tray for 15 minutes before being moved to a wire cooling rack. After another 10 minutes of cooling, you'll notice the cookies becoming denser (if you snuck a bite in when they came out of the oven) and they'll be ready to serve! Perfect with a glass of cold soy milk.