Preparation time: 20 minutes
Cooking time: 10-12 minutes
The challenge with vegan baking is removing two very important ingredients used in traditional baking: eggs and butter. For this reason, vegan recipes can look scary at first sight. However, with a little practice it’s perfectly possible to make amazing vegan bakes. These cookies are quick, easy and a perfect entry level vegan bake. Use any plantbased milk, all work well. However, different vegan spreads will produce differing results. Stork in the foil wrap (not the plastic tub) is vegan and works well (after all it’s good enough for Mary Berry). If you can’t find vegan chocolate chips just chop up regular vegan chocolate. These cookies can be enjoyed for up to 5 days if kept in a sealed container.
Ingredients:
- 125g vegan butter
- 175g light brown sugar (keeps them slightly squidgy and helps with the colour)
- 1 tsp vanilla essence or extract
- 300g plain flour
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp bicarbonate soda
- 1⁄2 tsp sea salt
- 300g vegan chocolate (chips/chopped)
- 75ml vegan milk (any)
- Put the vegan butter, sugar and vanilla into a large bowl and beat until creamy. Add in the flour, baking powder, bicarbonate of soda and salt. Beat until combined.
- Gradually add the vegan milk and mix until you have a ball of dough. If it isn’t coming together you may need to combine it by hand. Add in the vegan chocolate and mix until evenly distributed.
- Portion the cookies and roll into balls. 80g per cookie produces roughly 12.
- Put them on two baking parchment lined trays, well spread out (6 per tray), then put them in the freezer for 30 minutes or the fridge for 1 hour.
- Meanwhile, heat the oven to 180C Fan, 200C Regular.
- Take the cookies out of the fridge/ freezer after the allotted time, then bake in the oven for 10 – 12 minutes or until firm but springy to the touch (they will harden slightly more once cooled).
