Vegan chocolate chip cookies
Vegans don't have to miss out on homemade cookies - make this vegan chocolate chip cookie recipe. Made using dairy-free spread, soy milk and vegan chocolate, these crisp golden cookies are studded with melting pools of chocolate for a treat everyone can enjoy.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with baking paper. Put the dairy-free spread into a bowl with the sugar. Beat with an electric hand whisk or wooden spoon until creamy.
- Add the soy alternative to milk and vanilla extract and beat until combined. Sift in the flour, baking powder and a pinch of salt. Stir to combine to a dough, then stir through the chopped chocolate.
- Use a small ice-cream scoop or 2 dessert spoons to put heaped mounds (each weighing about 40g) onto the prepared baking sheets. Bake for 16-18 mins until lightly golden with slightly darker edges. Remove from the oven, leave on the trays for few minutes to firm up, then transfer to a wire rack to cool completely.
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