Vegan Chocolate Chip Cookies
To be totally honest with you, the reason I made these cookies was simply that I wanted comfort food! Since turning vegan I've been unable to simply pop down to the shops and grab a bag of fresh baked cookies from the bakery section, I have to put more effort into getting my sugar fix!
So, last Saturday morning I woke up bright and early (cough.. 9am... cough, I wake up at 7am on weekdays, honest!) to set about making myself some cookies. I used the same recipe I always used to make cookies before I was vegan, just changing the butter to dairy free butter - I actually always used to use dark chocolate chips in my bakes because I prefer them to milk chocolate!
These cookies turned out wonderfully, being soft on the inside and chewy on the onside. Let me let you in on my top tip for cookie making, when you're adding the chocolate chips, keep about 1/4 of the amount of chocolate chips back rather than adding them. Use these remaining chocolate chips to sprinkle on top of the cookie dough pre-baking so that when they're baked, you can actually see chocolate chips on top and they aren't hidden by cookie dough. So, this top is really one for aesthetically pleasing cookies but trust me it really does make them look better!
Total time: 1 Hour
Ingredients
- 200g Dairy-free Butter
- 150g Soft-light Brown Sugar
- 3 tbsp Golden Syrup
- 200g Dark Chocolate Chips
- 1/2 tsp Vanilla Essence
- 350g Self-raising Flour
- Beat your dairy-free butter until it is soft, then mix in the sugar.
- Once light and fluffy, stir in the golden syrup and 150g of the chocolate chips.
- Fold in the self-raising flour then the vanilla essence.
- Transfer your dough to a tupperware box and chill in the fridge for at least 30 minutes.
- Preheat your oven to 180 degrees celsius. Line two large baking trays with greaseproof paper.
- Place spoonfuls of the cookie dough mixture onto the baking trays, rolling the dough in your palms to make balls.
- Using the remaining chocolate chips, add a couple to each of the cookie dough balls before baking.
- Bake for 8-12 minutes, until the cookies are turning a light golden colour but still soft on the top.
- Leave to cool on the baking trays for a few minutes before transferring to a cooling rack.