Perfect Vegan Chocolate Chip Cookies
These Perfect Vegan Chocolate Chip Cookies are just that - perfect! It is the only cookie recipe you will ever need, crisp on the outside & chewy on the inside AND really easy to make. You can even store balls of the dough in the freezer for when you just need a cookie to go with your cuppa!
Prep Time5 mins
Total Time13 mins
Servings: 30 small Cookies
Ingredients
- 100 g Dairyfree margarine
- 50 g Granulated Sugar
- 50 g Brown Sugar
- 2 tbsp Golden Syrup
- 1/2 tsp Vanilla Extract
- 200 g Self Raising Flour
- 1 tbsp Ground chia Seeds
- 50 g Dairyfree Chocolate Chips MooFree or Dark
- 4 tbsp Vegetable oil
Instructions
- Preheat the oven to 180C and line a baking tray with greaseproof paper or silicone baking sheet.
- In a large mixing bowl, beat together the margarine, sugar, brown sugar and golden syrup until pale and fluffly.
- Next beat in the vanilla extract until combined.
- Stir together the ground chia seeds and flour before adding to the margarine & sugar mixture. Pour in the chocolate chips and fold together.
- At this point it will start to look a bit crumbly. Pour over the vegetable oil and bring together to form a soft dough*.
- Use a melon baller ( or heaped tsp) for small cookies or an ice cream scoop for larger ones. Space the domes of dough out on the baking sheet to give them space to spread in the oven. Flatten slightly.
- Bake for 8-10minutes for small cookies and 14-16minutes for large ones. Leave to cool before trying to move them off the sheet as they will be very soft straight out the oven!
Notes
*AT this point the dough can be frozen, eaten raw or baked into cupcake batter for a special occasion cupcake!