The other day I had a serious craving for chocolate chip cookies, but, being the lazy person that I am, I couldn’t be bothered to go out and buy some, so I decided to bake some. I googled vegan cookie recipes, but they all were full of weird and obscure ingredients like funny sounding sugars that I knew Id have to go to several different shops to buy. Why can’t vegan recipes be simple, not all this fancy rubbish? Not all vegans are health obsessed and want quinoa cookies. Some, like me, just want sugary, normal, not extremely healthy cookies. So I experimented with things in the kitchen and made these, simple but delicious and chewy vegan chocolate chip cookies, made with things found in everyones cupboard-perfect for vegans and non vegans alike.
Ingredients (makes around 20):
1 cup light tasting oil (coconut, vegetable or sunflower is best)
1/2 cup non dairy milk (you could use vanilla milk if you have any. It makes it taste more vanilla-ry)
2 cups sugar
3 teaspoons vanilla extract
2 1/2 teaspoons of baking powder
1/2 cup icing sugar
2 1/3 cups plain flour
1/2 teaspoon table salt
2 cups dark chocolate chips (if you don’t have chocolate chips you could add raisins or smush up a bar of chocolate)
- Pre heat the oven to 180C
- Mix the oil, sugar, milk and vanilla in a bowl until combined
- Sift in the icing sugar, flour, salt and baking powder into the bowl and mix well until it become like a dough. Add more flour if its too runny.
- Mix in the chocolate chips until combined.
- Using a tablespoon, put the dough onto a baking tray lined with baking parchment. Use about one table spoon of dough per cookie, and keep them about 3 inches apart as they spread.
- Bake for 14 minutes until golden brown.
- Let the cookies cool slightly before you take them off the tray. When they first come out the will still be soft but will harden after a couple of minutes.