So, full disclosure – I’m not vegan. Not by any stretch of the imagination, but one of my closest friends is a strict vegan with a very sweet tooth, so I’ve been playing around in the kitchen during lockdown to create some cookies for her that don’t compromise on flavour.
These cookies are so easy to make and you can buy vegan ingredients very easily in most supermarkets or online. Try www.thevegankindsupermarket.com for an amazing range of products and super speedy delivery.
Makes 10 cookies
- 125g – unsalted softened vegan butter (I use Flora Plant Butter)
- 175g – light brown sugar
- 50ml – OGGS Aquafaba egg alternative (found in most supermarkets by the butter)
- 1tsp – vanilla extract
- 280g – plain flour
- 1 + ½ tsp – baking powder
- ½ tsp – bicarbonate of soda
- ½ tsp – sea salt
- 300g – vegan white chocolate (I use Moo Free)
1. Add softened butter and sugar to a mixing bowl and beat until creamy.
2. Whisk the egg alternative well, until it’s light and fluffy, then add it and the vanilla extract to the sugar and butter mixture and mix well.
3. Add in flour, baking powder, bicarbonate of soda and salt. Mix well until a soft cookie dough forms.
4. Add in chopped chocolate and mix well again.
5. Roll the mixture into ten cookie dough balls. I use a cookie scoop for this part to get even sized balls.
6. Chill in the fridge for 1 hour.
7. Preheat the oven to 170c – 180c. My oven runs very hot, so I bake these at 170c. Use your judgement!
8. After an hour, remove the dough balls from the fridge and place 5 balls well-spaced out per baking tray.
9. Bake for approximately 14 mins.
10. Once baked, remove from the oven and allow to cool. They will still be squidgy when you remove them, but they will continue cooking as they cool.
11. These are great served warm and for extra indulgence, add a scoop of vegan ice cream on top!