These are a hearty kind of chocolate cookie – robust and perfect for taking on a picnic, although in the UK you might have to wait a while before you’d want to go on a picnic. They’re substantial, soft and more ‘cakey’ in texture than a classic CCC, but producing fail-safe results every time. This is a go-to recipe worth having as a back-up, giving you the means to make delicious scrummy homemade cookies in about 20 minutes.
Little S loves these cookies, so if the cookie jar is empty I tend to whip up a batch of these rather than trudging to the shops 😉
Soft Double Chocolate Chip Cookies (dairy-free, egg-free, nut-free, soya-free [if you can find soya-free choc chips], vegetarian and vegan)
makes about 18 cookies
- 1/2 cup dairy-free spread, melted
- 1/3 cup soft brown or fine demerara sugar
- 1/3 cup granulated sugar
- 1/2 cup oat milk
- 2 tbsps cornflour
- 3 tbsps cocoa powder
- 1 3/4 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/3-1/2 cup dairy-free chocolate chips
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line 2 cookie sheets with baking parchment
– Whisk together the sugars, melted spread, oat milk, cornflour and cocoa
– Sift in the flour, bicarb and salt and mix until fully combined
– Stir in the chocolate chips
– Roll into 18 even sized balls and place on the lined cookie sheets, well-spaced apart. Press down slightly, or use a cookie stamper
– Bake for 12 minutes
– Cool briefly on the cookie sheets before moving to a wire rack.
Little S is adorable! 🙂
She is! 🙂
Those. Look. So. Good. I’ve been looking for a new vegan cookie–do you think I could use oil instead of the melted spread?
I don’t see why not. let me know how they turn out 🙂
Can’t beat double chocolate chip cookies!
I don’t recall you posting a picture of your daughter’s before. She’s quite the little cutie 🙂
oh thank you, she is! 🙂