Jan 19, 2013


i am super impressed with the results of my very first attempt at vegan chocolate chip cookies. these ones will be going on my "bring something sweet for morning/afternoon tea" list for sure! 


1 cup of brown sugar
1 cup + 1 tablespoon of raw caster sugar
3/4 cup of nuttelex, or other vegan-friendly margarine
1 teaspoon of vanilla extract
1/3 cup of vegetable oil
1/3 cup of non-dairy milk (i used vitasoy high-fibre soymilk)
3 1/2 cup of plain flour
1 1/2 teaspoons of baking powder
1 teaspoon of bicarbonate soda
1 teaspoon of salt
1 cup of vegan chocolate chips or vegan-friendly dark chocolate chopped into pieces (i used whittakers dark ghana)  

combine the nuttelex, dark and raw sugars, and vanilla extract into the bowl of a stand mixer (fitted with the paddle attachement). cream together for 2-3 minutes, scraping down the sides as you go. whisk together the oil and non-dairy milk in a separate bowl then slowly add this to the mixer. sift the flour, baking powder, bicarbonate soda and salt into another bowl then add this to the mixer cup-by-cup until a dough forms. add the chocolate chips and mix to combine. 

using a medium sized spring-loaded ice cream scoop, place scoops of the dough onto two baking paper-lined cookie sheets (you should get around 24 scoops from this mix). leave space between your scoops as the cookies will spread slightly. using your fingers, gently flatten the cookies slightly and place into a 180ºC (350ºF) fan-forced oven for 11-12 minutes or until the edges of your cookies are golden-brown. 

remove from the oven and cool for a minute on the tray before transferring your warm, gooey cookies to cooling racks. leave to cool before packing into an air-tight container (but not before enjoying one fresh out of the oven!)

makes approximately 24 medium sized cookies

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