This is always a firm favourite - even with non vegans! Deliciously crispy around the edges and soft and chewy in the middle. Eaten warm with a scoop of dairy free ice cream makes a quick and tasty dessert. You could use milk, dark or white chocolate chips or even replace the chocolate chips with raisins or other dried fruit if you prefer.
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Baking Sheets
- Greaseproof Paper
- Dessert Spoon
Ingredients
- 100 grams Golden Caster Sugar
- 150 grams Dark Soft Brown Sugar
- 1 tsp Salt
- 120 grams Dairy Free Margarine or Coconut Oil
- 60 ml Dairy Free Milk such as soya, oat, almond or rice milk
- 1 tsp Vanilla Extract
- 240 grams Self Raising Flour sifted
- 1 tsp Bicarbonate of Soda
- 150 grams Dairy Free Chocolate Chips
Instructions
- Preheat oven to 180°C
- In a large mixing bowl stir together sugars, salt and margarine/oil till combined.
- Stir in the milk and vanilla. The mixture may curdle, but don't worry this will disappear once the flour is added.
- Tip in the flour and bicarbonate of soda and fold in gently until combined.
- Finally fold in the chocolate chips.
- Chill in the fridge for 30 minutes so the mixture firms up a little.
- Line baking trays with greaseproof paper then spoon heaped dessert spoonfuls of the cookie dough onto each tray, leaving plenty of space between the cookies as they will spread while cooking.
- Place baking trays in the oven for 12-15 minutes until golden brown.
- Leave to cool for a few minutes before removing onto a wire rack to cool. If the cookies are stuck together you can use a knife to separate them.
