Vegan Chocolate Chip Cookies
Indulge in these homemade vegan cookies, perfectly crisp on the edges with melting pools of rich chocolate inside. Made using dairy-free spread and soy milk, these golden-baked treats prove you don't need dairy to achieve cookie perfection. They are easy to prepare and ideal for a sweet snack or dessert.
Instructions
- 1
Preheat the oven to 180°C (fan 160°C). Line two baking sheets with baking paper. Combine the dairy free spread (125 g) and golden caster sugar (100 g) in a mixing bowl and beat until creamy.
- 2
Add the soy milk (2 tbsp) and vanilla extract (0.5 tsp) and beat until combined. Sift in the plain flour (150 g) and baking powder (1 tsp). Mix until a dough forms, then fold through the vegan chocolate bars (105 g).
- 3
Using an ice-cream scoop or spoons, place heaped 40g mounds onto the sheets. Bake for 16-18 minutes until golden with darker edges. Let them firm up on the tray for a few minutes before cooling on a wire rack.
Nutrition Facts
Per portion