You may have noticed I’ve been on a bit of a ‘cookie quest’ lately – I’ve gone from having no cookie recipes to three in quite a short space of time, in an effort to prove to not only myself, but also my friends and family that cutting out all dairy and egg products doesn’t mean I can’t bake up a delicious tin of treats whenever I fancy!
My cookie quest started with a traditional favourite – chocolate chip cookies, and then I levelled up to my personal favourite – oatmeal and raisin. From there I took my quest outside my own wishes and asked my my mum what her cookie of choice is. What cookie did she find irresistible when she had a bit of a sugar craving? The answer was simple: chocolate cookies.
And so, I set about creating these: vegan double chocolate chip cookies! Yes that’s right: double chocolate. And Vegan. Can I get a little smile (or even a cheeky fist pump?) for plant based baking?
I started off with my recipe for regular chocolate chip cookies: after all, it’s about 80% of what we were after! I then played about with adding various amounts of cocoa powder, chocolate oat milk, choc shot and various differentsugars until I ended up with something simple (my favourite), mostly store cupboard based and simply delicious. A batch of double chocolate chip cookies that taste deliciously indulgent: rich, chewy with a crisp outer edge and chunks of dark chocolate throughout with a texture more reminiscent of an American cookie, rather than a crisp British biscuit. What’s not to love?
No fancy or hard to find ingredients!
Once again I’ve stayed away from fancy egg substitutes and once again, I’ve made these cookies about three times with zero problems – and zero leftovers! They’re great slightly warm (just pop them in the microwave for about 15-30 seconds) with a cup of tea or coffee. They’re also great with a glass of chocolate oat milk at three o’clock in the morning when you have insomnia and need to pass the time (or is that just me?!)
I’ve handed these out to just about everybody I know – after I’d tried them, and loved them, my OH tried them, then I handed them out to my family – who couldn’t believe they didn’t have any eggs in! They went down a treat, especially with my mum who’d put in the original ‘request’ so to speak! So if you have a spare half hour and a craving for something sweet, please try out these double chocolate chip cookies and let me know how you get on!
Double Chocolate Chip Cookies
Ingredients
- 100 g vegan butter/spread
- 75 g light brown sugar
- 50 g caster sugar
- 200 g self raising flour
- ½ tsp baking powder
- 2 tbsp coco powder
- 2 tbsp icing sugar
- ¼ tsp salt
- 1 tbsp sugar free vanilla syrup
- 1 tsp vanilla extract
- 2 tbsp neutral oil
- 3 tbsp vegan chocolate milk
- 100 g dairy free dark chocolate chips
Instructions
- Cream together the caster sugar, brown sugar and vegan butter.75 g light brown sugar, 50 g caster sugar, 100 g vegan butter/spread
- Add all the other ingredients, except for the dark chocolate chips and mix until just combined.200 g self raising flour, ½ tsp baking powder, 2 tbsp coco powder, 2 tbsp icing sugar, ¼ tsp salt, 1 tbsp sugar free vanilla syrup, 1 tsp vanilla extract, 2 tbsp neutral oil, 3 tbsp vegan chocolate milk
- Fold in the dark chocolate chips.100 g dairy free dark chocolate chips
- Chill in the fridge for 30 minutes, or in a freezer for 10 minutes.
- Preheat the oven to 180°C (fan). Line your baking sheets with parchment paper and sprinkle with flour.
- Divide your dough into about 12-15 balls and form into fat discs - they will melt slightly in the oven, but not a lot so this shape helps guide them into delicious thick cookie shapes.
- Place in the oven and bake for 15-20 minutes. Remove from the oven and leave to cool on the sheets for 10 minutes before removing to a wire rack.
