Regardless of your vegan status these chocolate chip cookies will be some of the best chocolate chips cookies you’ve ever made. As a non-vegan you can trust me when I say these chocolate chip cookies are incredible and no one would even guess they are vegan, at least my friends didn’t. This recipe comes from the amazing Cupcake Jemma on youtube, link to video for these https://www.youtube.com/watch?v=3eCq2xNI95k&t=249s, her recipes never fail me. Chocolate chip cookies can be hard to make completely plastic free, as there is no easy plastic free butter options unless you live near a diary farm. The beauty with vegan chocolate chip cookies is there is no butter, plus swapping out a few of your meals (or desserts) for vegan option can be really environmentally beneficially. That way even if you can’t find all the ingredients plastic free, it helps to swap to a vegan recipe.
1. Mix the flour, baking powder, bicarbonate soda and salt in a small/medium bowl. Then set aside
2. In a medium/large bowl whisk together the caster and brown sugar, oil, water and vanilla extract.
If you are choosing it make your own brown sugar mix it togetherfirst in a small bowl. If
you are using golden syrup, like I did, do not worry if it looks more like yellow sugar rather than brown sugar in the end it all taste the same.
3. Then add the dry ingredients to the wet and whisk until fully combined.
It may seem like a slightly different consistency then you are use to for cookies dough, but do not worry you have done it right. If you are opting for a chocolate bar, chop up your chocolate, the nice thing about this method is you will get a mix of small and larger pieces of melted chocolate spread though out your cookie. Mix your chocolate into the dough and then cover, then a tea towel no cling film here, and place in the fridge overnight.
4. Preheat your oven to 170 C/340 F/Gas mark 3. Roll the dough into 2 tablespoon balls and place on baking sheet about an inch away from each other. If you do not want the cookies to spread out too much put the balls of dough in the freezer for five minutes before baking. Bake for 12 to 15 minutes until they are slightly golden around the outside. Enjoy! These cookies are the best while still warm!
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