Updated: May 18, 2020
Back in the day, when the kiddies were diddy, they used to love baking, and still do. Choc chip cookies were a nice easy, not tooooo messy go to on a rainy day. This version is so much easier than the one we used to use and is vegan, and cheap. More importantly, completely delicious, crispy on the outside and chewy in the middle......
The main vegan swap in this recipe is cutting the egg and replacing with a ground flaxseed and soy milk mix. The bicarbonate of soda takes care of the rising part, the seed mix is just to bind. Don't let me lose you there....the ground flax seed is really easily available, in fact I got mine from the baking section of Morrisons, it's cheap and lasts for ages.
For the chocolate, you can use fancy dark chocolate chips if you like, but I just a 100g Morrisons basics dark chocolate, only 30p. You can carefully chop it if you like, but I find walloping it with a hammer or wrench whilst it's still in its pack so much easier and VERY satisfying!! Another option is Aldi's dark chocolate chips in the baking section...only 45p for a 100g bag.
I literally just chuck the lot into a food processor and pulse it, but you could use electric beaters or the good old fashioned wooden spoon if you prefer
This mix makes 13-15 cookies, depending on how big they are. You can even freeze the dough into ready made balls, and defrost and bake for immediate cookie freshness if you like
75g dairy free butter, I used Flora Buttery
75g soft light brown sugar
110g plain flour
1/4 tsp bicarbonate of soda
1/2 tbsp ground flaxseed/linseed
1 1/2 tbsp plant based milk, I used soy
1 tsp vanilla extract
100g dairy free dark chocolate (see notes above)
Preheat the oven to 190c and line 3/4 baking sheets with greaseproof paper
In a small bowl, mix the flaxseed, soymilk and vanilla essence and leave to stand for 5 minutes
Either into a bowl or food processor (see notes above), add the butter, sugar, flour and bicarb. Add the seed and milk mix, and then mix or pulse well into a thick, smooth dough. Stir in the chocolate chips/pieces
Roll small pieces of the dough into equal sized round balls, about the size of a whole walnut - the dough should make 13-15 cookies. Place the balls evenly spaced as the dough will spread, onto the greaseproof paper, and just flatten slightly
Put the trays into the oven for 10-12 minutes. The cookies will still be slightly risen and very soft, and slightly golden. Remove from the oven, but keep on the trays for 5 minutes before handling
Transfer to a cooking rack and leave to crisp up. On cooling the cookies will flatten into a more cookie like shape and be less domed
Store in an airtight container