Vegan Chocolate Chip Cookies
Chewy in the middle, crisp at the edges, packed with chocolate chips and sprinkled with sea salt, these vegan chocolate chip cookies are the ultimate plant-based recipe.
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Love is a Pink Cake: Irresistible bakes for morning, noon and night
85 beautifully photographed recipes from the founder of Violet Bakery
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Introduction
A chewy, gooey chocolate chip cookie that is totally plant-based and totally delicious. I wanted to create a chocolate chip cookie for our vegan friends that was as good as our beloved egg yolk chocolate chip cookies. In other words, a cookie for vegans with plenty of sugar and white flour! Not all vegans want healthy bakes, so this one is for them
Ingredients
| 1 tbsp | ground flaxseeds |
| 60g (¼ cup) | oat milk |
| 455g (3¼ cups) | plain flour |
| 60g (½ cup) | rolled oats |
| 1¼ tsp | baking powder |
| 1 tsp | bicarbonate of soda |
| 1 tsp | fine sea salt |
| 250g (1 cup + 2 tbsp) | plant-based butter |
| 250g (1¼ cups) | soft light brown sugar |
| 150g (¾ cup) | caster sugar |
| 1 tsp | vanilla extract |
| 250g (9oz) | vegan chocolate, broken into 1cm (½in) pieces |
| flaky sea salt, to finish |
Essential kit
You will need: a stand mixer with a paddle attachment, an ice cream scoop and 1 or 2 large baking sheets.
Method
Soak the ground flaxseeds in the oat milk and set aside.
Whisk together the flour, oats, baking powder, bicarb and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and both sugars until creamy. Beat in the flax mixture and vanilla, then add the dry ingredients and mix until just combined. Finally add the chocolate and mix once again.
Use an ice-cream scoop to portion out 18 cookies onto a tray. Chill or freeze for at least 1 hour. (You can also store the unbaked cookies in the freezer and bake as needed.)
When ready to bake, preheat the oven to 170°C fan/190°C/375°F/gas mark 5. Line 1 or 2 large baking sheets with baking paper and arrange the dough evenly on the trays, leaving enough space between each one so they have room to expand during baking (they almost double in size). If you are baking from frozen, allow the cookies 5 minutes out of the freezer before placing in the oven.
Sprinkle a few flakes of sea salt over the top of each cookie and then bake for 12–14 minutes until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before eating.
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