Following a vegan diet doesn't mean that you need to compromise on baking your favourite classic recipes. This vegan Chocolate Chip Cookie recipe is egg free, dairy free and gluten free and definitely one that you will want to save in your recipe book and bake time and time again.
In a bowl beat together the dairy free margarine and the two sugars combined. Then add the additional ingredients and mix together until it forms a dough.
Step 2:
Prepare a baking sheet with baking paper and preheat your oven to 180°C (160°C / Gas 4)
Step 3:
Divide the dough and roll into small cookies and place each one on the baking tray. Place the tray in the fridge to chill for 30 minutes to avoid the cookie dough spreading too much in the oven.
Step 4:
Bake the cookies for 10-12 minutes or until golden in colour. Leave to cool on a cooling rack once removed from the oven.
Ingredients
MetricImperial
64gDairy free margarine
48gBillington's Unrefined Dark Muscovado Sugar
48gBillington's Unrefined Golden Caster Sugar
192gGluten free plain flour
1 tspBaking powder
1 tspNielsen-Massey Vanilla Bean Paste
2 tbspWater
2 tspVegetable oil
140gVegan chocolate chips
Utensils
Baking tray
Parchment paper
Recipe Reviews
so good !
Best cookies I ever had!
I did this recipe today and I loved it but because I didn't have choc chips I added biscoff spread and it tastes amazing I would totally recomened it but make sure the cookies are chilled properly.
i baked these for 12 mins but wish I'd done them for 10 and let them set a bit. Mine were a bit hard but I know what to do next time.