Vegan Chocolate Chip Cookies

Ingredients

• 125 g Dairy free butter block (softened, I used Flora Plant unsalted)
• 125 g Light brown soft sugar
• 75 g Caster sugar
• 50 ml Dairy free milk (I used oat milk)
• 1 tsp Vanilla extract
• 250 g Plain flour
• 1/2 tsp Baking powder
• 1/4 tsp Bicarbonate of soda
• 1/4 tsp Salt
• 300 g Dairy free chocolate chips

Instructions

1. 1

   Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper

2. 2

   Ideally using a stand mixer with the paddle attachment, mix the dairy free butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)

3. 3

   Add the dairy free milk and vanilla extract, and mix them in

4. 4

   Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in until just combined

5. 5

   Add the dairy free dark chocolate chips, mix briefly, just to evenly distribute them

6. 6

   Divide the dough into portions, I weighed the dough out to make each cookie an equal size. You can get 14 good sized cookies from this batch, or 12 large cookies

7. 7

   Roll balls of the cookie dough between your hand, flatten them a little and place onto your lined baking trays, leave space between the cookies (at least 2") as they will spread a little bit

8. 8

   Bake the cookies for 12-14 minutes, remove from the oven and leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack (or eating!)

9. 9

   Store leftovers in an airtight container and eat within 3 days