Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies are soft and squidgy with melted chocolate chunks throughout. Serve with a cold glass of milk.
Servings: 9 cookies
Calories: 237.2kcal
Ingredients
- 100 g non-dairy butter
- 60 g soft light brown sugar
- 50 g caster sugar
- 0.5 tsp vanilla extract
- 120 g plain flour
- 0.25 tsp baking powder
- 0.25 tsp bicarbonate of soda
- pinch of salt
- 100 g dark chocolate chips
- 1 tbsp soya milk
Instructions
- Preheat the oven to 180 C/ 356 F/Gas 4 and line a baking trays with baking paper.
- In a large bowl, beat together the non-dairy butter, sugars and vanilla extract until soft and fluffy.
- Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth.
- Add the chocolate chips and soya milk and mix again until the chocolate chips are well dispersed throughout the dough.
- Roll roughly 2 tbsp worth of dough in your hands until you have balls slightly larger than a golf ball.
- Place the dough on to your lined baking tray making sure you have plenty of space between each cookie so that they have room to spread.
- Bake for 10 minutes, or until golden brown.
- Leave to cool on the baking trays.
Nutrition
Calories: 237.2kcal | Carbohydrates: 28.72g | Protein: 2.37g | Fat: 12.63g | Saturated Fat: 4.95g | Polyunsaturated Fat: 2.81g | Monounsaturated Fat: 4.39g | Trans Fat: 1.65g | Cholesterol: 0.11mg | Sodium: 129.73mg | Potassium: 98.17mg | Fiber: 0.79g | Sugar: 15.92g | Vitamin A: 7.66IU | Vitamin C: 0.18mg | Calcium: 50.42mg | Iron: 0.84mg