Vegan Chocolate Chip Cookies
These soft and chewy Vegan Chocolate Chip Cookies are ready in under 30 mins and peppered with oozing vegan chocolate chips. Easy to make and utterly divine, these are bound to become family favourites!
Servings 24
Ingredients
- 1 stick (113g) vegan butter, at room temperature
- 1 cup (200g) light brown sugar, make sure your brand is vegan. I used Tate and Lyle
- 1/4 cup (70g) applesauce
- 2 tsp vanilla extract
- 2 cups (280g) plain/all-purpose flour
- 1 tbsp cornflour/cornstarch
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 cup (175g) vegan chocolate chips, you can use milk, dark or white. Also you can use chunks or chips. I cut up NOMO milk chocolate bars into chunks
- 2 tbsp non dairy milk, I used oat milk
Instructions
- Preheat the oven to 180C/350F and line two baking trays with a silicone mat/grease proof paper.
- Place the vegan butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium speed until light and fluffy. This will take around 2 minutes.
- Add in the applesauce and vanilla extract, scraping down the sides as necessary. Mix on medium speed until everything is incorporated and smooth.
- Add in the plain flour, cornflour, baking powder, bicarbonate of soda, salt and chocolate chips/chunks.
- Mix on low until the dough starts to come together, then add 2tbsp of non dairy milk and continue to mix until a soft dough forms.
- Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart on your baking tray.
- Place in the oven for 9-11 minutes (mine took 10) until lightly golden around the edges, risen and the centre is still slightly under baked.
- Leave to cool on the baking trays before storing in an air tight container, at room temperature, for a week.
- Vegan Chocolate Chip Cookies can be served warm, at room temperature or with ice cream for a real treat!