The Best Vegan Choc-Chip Cookies

Hey all! Happy New Year – I hope you’ve had a fantastic start to January. I’ve relaxed and recouped, which has been much needed after the stress of Christmas and traveling around.

I posted on my instagram story the other day about making vegan cookies (I am not vegan myself, but I am lactose intolerance and have a serious addiction to eating cookie dough lol) so making these cookies is easier for me… but I feel less guilty about eating them. I’ve adapted my recipe from these three: Daily Rebecca’s, Loving It Vegan and Baker By Nature.  My first batches were a bit hit and miss, but I seemed to have gotten it right this time!

PREP TIME: 10 – 15 minutes

COOK TIME: 8 Minutes (then leave in the oven for an extra minute with it off)

SERVES: 10 Medium Sized Cookies

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INGREDIENTS 

  • two tablespoons of Vegan Butter (I use Nuttelex)
  • one cup* of brown sugar
  • one-third of a cup of dairy-free milk (I used soy for this recipe)
  • one and a half teaspoons of vanilla extract
  • one cup* of plain flour
  • one teaspoon of bi-carb soda/baking powder
  • a pinch of salt
  • one block of vegan chocolate (I use this one by Frey – it’s mint chocolate flavoured!)

 

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RECIPE

  1. Preheat the oven to 190 degrees celsius.
  2. Put the brown sugar, vegan butter in a bowl and ‘cream’ together (ie: push it together to combine) with a spoon. It should combine quite easily – you can add more or less if you wish, however, it should end up being a light brown colour. Once that is creamed and fully combined, add the vanilla extract.
  3. Add the dairy-free milk, I added this in bits as I didn’t want the mixture to get too runny. It should be “thickened cream” style texture.
  4. Add the flour (again, add this in sections – you can add more or less if you wish), bi-carb soda and a pinch of salt. It should be a thick dough texture, but not sticking to the bottom of the bowl.
  5. Break the chocolate bar unevenly, I like to use a wooden rolling pin to break it into pieces and add to the mixture.
  6. Roll the dough into ‘egg’ sized balls and place on a greased baking sheet. The dough should be quite sticky, so I like to flour my hands before this.
  7. Put into the oven for around eight minutes. The middle should be soft and the outsides should be crunchy and solid – they will firm up when they cool down.
  8. My favourite way to eat these is with ‘Over the Moo’ vanilla ice-cream into a delicious sandwich creation (see my instagram for more details).

 

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Tag me in your photos if you decide to make these @elizabethandher!

I’ll be back soon with some normal blogposts: catchya later!

x Lizzie

 

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4 Comments

  1. Hello, just a few questions. Do you use precise measuring tools for the quantity of your ingredients? I have cooking measuring spoons so just checking so I get the quantities correct. And do you use an Australian tablespoon measure or American? In AU it’s 20mL in volume, while in US it’s 15mL in volume. Also, is your oven setting for this recipe a standard oven or is it a fan-forced oven? Thanks!

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    1. Hi Claire!! Yes, this is something that I totally should have included – so sorry. I’m writing in Australian measurements (and using precise measuring tools, but you can always adjust yourself – ie: add a little bit more flour if it is dry etc) and my oven isn’t fan-forced (so it’s a standard oven!). I’d love to know how the cookies turn out once you make them 🙂 send me photos through my instagram @elizabethandher! X

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