Hearty Chocolate Chip Cookies

Here’s a chocolate chip cookie recipe that robust, soft, cakey and a little more substantial than your delicate cookie. They travel brilliantly so are much more suited to a picnic/journey than your usual version, and keep for much longer. I think they make a great, never-fail speedy recipe should you have kids coming over to play. (This recipe comes from Vegan Cookies Invade the Cookie Jar). It’s the school holidays and we’ve got a jam-packed week of play-dates coming up, so I thought it best to get prepared in advance!

Hearty Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 20

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup melted dairy-free spread (or use oil)
  • 1/2 cup oat milk
  • 2 tbsps cornflour
  • 2 tsps vanilla extract
  • 2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 100g dairy-free chocolate, chopped

– Preheat the oven to 180 degrees centigrade

– Whisk together the sugars, melted dairy-free spread, oat milk, vanilla and cornflour.

– Sift in the flour, bicarb and salt. Mix well.

– Gently stir in the chocolate.

– Drop tbsp amounts on a lined baking sheet, and flatten slightly

– Bake for 12 minutes.

– Cool on the baking sheet before moving to a wire rack.

One Comment Add yours

  1. jumpingpolarbear says:

    That looks yummy :).

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