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Vegan chocolate chip cookies
Vegan chocolate chip cookies are a recipe that everyone should have in their repertoire. They are crisp around the edges, chewy in the middle and stuffed full of chocolate chips.
You can use one of two types of chocolate chips in this recipe: vegan oat chocolate drops or dark chocolate chips. Dark chocolate can sometimes be quite a grown up flavour and a little too bitter for some people, oat milk chocolate chips are a great alternative as they are a little sweeter.
A clever little trick if they aren’t quite the perfect circle is to use a cookie cutter to trim any edges while they are still warm. But, the crispy, imperfect edges are one of the best bits!
Why not serve these vegan chocolate chip cookies with a nice cup of tea or coffee for the adults or a glass of warm milk for the kids using dairy free milk alternatives?
Ingredients
200g dairy free butter
125g light brown sugar
125 caster sugar
1 tsp vanilla paste
250g self raising flour
200g vegan oat chocolate drops or dark chocolate chips
1 tbsp plant milk, e.g. oat milk, soy milk etc.
Method
1
Preheat the oven to 180C/356F/Gas 4.
2
Line two baking trays with baking paper.
3
Add the dairy free butter alternative, light brown sugar and caster sugar and vanilla paste into a mixing bowl and beat together until soft and creamy in texture.
4
Add the flour, vegan chocolate chips and plant milk and beat again until a dough has formed.
5
Shape the dough into balls roughly the size of golf balls and place onto your baking trays leaving 2 inches between them to allow them to spread. (You may need to cook them in batches).
6
Bake for 15 minutes, until golden brown.
7
Leave to cool on the baking trays until they are more firm then transfer to a wire rack to finish cooling.
Top tips:
To make these cookies you will need to combine vegan butter, the sugars and vanilla paste by beating them together with an electric whisk. (The electric whisk makes the process a lot quicker and easier).
A mix of light brown sugar and caster sugar gives them a more caramel like flavour rather than simply being sweet. Next you add the vegan chocolate chips, flour and plant milk.
When you add the vegan chocolate chips, flour and plant milk you will need to beat it well with the dairy free butter alternative and sugar milk. Initially it will look quite crumbly as though it’s not going to come together. But, persevere and you will soon have a stiff dough.
You then roll this dough into golf ball sized pieces before baking.
These vegan cookies do spread a little while cooking so the trick is to leave plenty of room between the balls of dough. That way they won’t touch each other and you will get perfectly circular cookies.
Author: Amy Talbot, Regulatory Affairs Associate
Joined Holland & Barrett: Aug 2005
Amy originally started her career with Holland & Barrett in August 2005 with the Labelling Regulatory team for Vitamins, Minerals and Supplements.
Amy moved over to support the Food Regulatory Team in October 2020 and was promoted to her role of Regulatory Affairs Associate (Food) in February 2021.
In her spare time, Amy likes to go to the gym, listen to a variety of podcasts, read and socialise with friends.