Chocolate chip cookies
Okay, I have to be honest - these are the best vegan chocolate chip cookies I have ever had. I know what you think - it is my recipe, obviously I think they are the best. But the fact is that I am overly critical about things I bake, I am rarely happy with anything so it is actually something if I say this. Besides, I bet you that if you give these to a non-vegan they won’t be able to tell a difference.
They are made from quite common ingredients except for maybe vegan butter - yes, you can replace it with coconut oil but in this case I wouldn't. It makes all the difference :) I use either Naturli or Flora (last time I found Naturli in Waitrose and Flora either on Ocado or actually our tiny local Tesco).
From these ingredients you make smaller 8 cookies (every ball was about 2tbsp/30g). You can make bigger ones of course - in my opinion 50g balls of raw dough is the best size for a cookie but if you’re like me and can’t stick with eating just one cookie, then smaller version is probably the best. Time that you bake them varies just about 1 minute, not much difference just be sure to watch your oven towards the end of baking.
One thing I love about vegan baking - making half of the amount is so easy! Or even third, still very easy. So feel free to make less/more (I always make less because we try not to eat that much sweets).
Makes 8 cookies
Ingredients
100g all purpose flour
40g white caster sugar
40g brown caster sugar
55g vegan butter (softened)
1/2tsp salt
1/2tsp vinegar (white or apple cider)
1/2tsp baking soda
1tbsp cornstarch
1tsp vanilla extract
2tbsp non-dairy milk (room temperature)
70g dark chocolate chips (I used 70%)
optional: flaky salt
Method
Put butter, white and brown sugar into a bowl and beat until creamy (about 1-2 mins if you’re using a mixer, a bit longer if you’re doing it by hand).
Beat in vanilla, vinegar and non-dairy milk.
Into another bowl sift flour, soda, cornstarch and salt and mix.
Mix together wet and dry ingredients, add chocolate chips and stir well. Cover the bowl with cling foil and put into the fridge for at least one hour but overnight is the best.
Line two baking sheets with baking parchment and preheat oven to 190C/170C (fan).
Use tablespoon/ice cream scoop to make balls of dough. Space them well apart on the baking sheets, they will spread.
Bake for 11-12mins - until they are a bit brown around the edges (the centre will still be soft but don’t worry about that, it will harden once leaving for a bit). Sprinkle them with flaky salt and leave them to cool for few mins and then transfer to a cooling rack.