If you can bake vegan chocolate chip cookies, you're set to be everyone's best friend. These ones are so good, no one would even know they're plant-based. Whether you like them soft and chewy, crisp and crunchy or somewhere in the middle, this easy recipe has you covered.
Cream the butter or oil together with the sugars and salt until light in colour and fluffy in texture. You can do this by hand with a mixing bowl and wooden spoon or use electric beaters, if you prefer.
65 g vegan butter, 50 g light muscovado sugar, 50 g golden caster sugar, 1 pinch fine sea or rock salt
Beat in the vanilla extract followed by your chosen plant milk.
½ tsp vanilla extract, 2 tbsp plant milk of choice
Sieve in the flour, baking powder and bicarbonate of soda and work it in to the butter mixture. It will make a stiff dough. Make sure to add any bran that's left in the sieve.
150 g flour, ½ tsp baking powder, ¼ tsp bicarbonate of soda
Lastly, work in the chocolate chips.
90 g vegan chocolate
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Take heaped teaspoons of the dough and roll it into balls between the palms of your hands. Place on a lined baking tray, spaced well apart. I made eighteen, but somewhere between that and sixteen is fine.
Flatten the balls slightly, then sprinkle the tops with a few flakes of sea salt, if liked.
sea salt flakes
Place in the fridge for half an hour to firm up. This helps to stop them spreading too much.
Bake on the middle shelf of your preheated oven for ten to fifteen minutes* or until the cookies have flattened somewhat and are cracked and golden all over, but not brown.
Leave to firm up for a minute or so, then use a slice to transfer them to a wire rack to cool. Alternatively scoff them warm straight out of the oven.
Serve warm, with or without ice cream or enjoy cold as a snack at any time.
Notes
*How long you cook them depends on the texture you're after. For crunchy all the way through 15 minutes is about right. If you prefer them soft and chewy, 10 to t12 minutes should do it. And for somewhere in between, go for 13 to 14 minutes. Having said that, it all very much depends on your oven.Will keep in an airtight container for four days, though they're at their best eaten on the day of baking.They freeze well and will keep for two months in the freezer. 1 tbsp = 15 mlYou’ll find additional tips and info about this recipe in the main body of the post.Please note: American cup conversions are automated and have not been tested. For best results use scales.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.