Recipe: Vegan double Chocolate Chip Cookies (32p/cookie)

I have been working on this recipe for a while. Trying to make the ingredients as simple as possible and the recipe as un-complicating as possible (and vegan – no dairy, no eggs). I am really happy with the result and I hope you are too. They don’t take long to make, so be sure to try them out when you’ve got a free 20 mins.

I love to make these at home and it has been great to no longer eat (or be tempted by) shop-bought cookies (with essay ingredients lists). I make these at least once a week and I try not to eat them all in one go (with difficulty).

key facts:

Serves: 6 Yummy & Thick Cookies
Total Time: 20 mins (Prep: 10 mins, Cooking: 10 mins)
Difficulty: Easy
Suitability: Vegetarian, Vegan, Dairy-Free

EQUIPMENT:

Large Bowl/Pan
Stirrer
Knife
Tablespoon
Teaspoon
Baking Tray
Baking Paper
Wire cooling rack/bamboo chopping board (optional)

ingredients (32p/cooking):

50g Vegan Butter – approx. 15p (£1.50 for 500g of Pure Dairy Free Butter from Tesco)
70g Unrefined Sugar (or any other sugar) – approx. 14p (£2 for 1Kg of Tate & Lyle Unrefined Demerara Sugar from Tesco)
2 tablespoons (30ml) Organic Unsweetened Soya Milk (or any plant milk) – approx. 4p (£1.29 for 1L of Alpro Unsweetened Soya from Asda)
80g Organic Wholemeal Flour (or any flour) – approx. 10p (£1.25 for 1Kg for Organic Wholewheat Spelt Flour from Aldi)
1/2 level teaspoon (2g) Baking Soda (aka Sodium Bicarbonate/Bicarbonate of Soda, omit if using self-raising flour) – approx. 1p (69p for 200g from Asda)
25g OrganicUnsweetened Raw Cacao/Cocoa Powder – 70p (£2.80 per 100g from Nada, Leicester Zero Waste, weigh the amount you want)
50g Organic Vegan Dark Chocolate – 75p (£1.50 for 100g from Tesco/Asda when on offer, ‘Green & Black’s Organic Fairtrade Dark Chocolate 70% Cocoa)

method

Use a knife to cut the chocolate into tiny chocolate chips. Separate into 2 piles and put to one side.
Preheat the oven to 180ºC/350ºF/gas 4. Put greaseproof baking paper on a baking tray ready for the cookies.
In a bowl/pan, mix the vegan butter and sugar together.
In a separate bowl/pan, mix the flour, cocoa powder and baking soda.
Add the bowl/pan of flour etc to the bowl/pan of butter etc.
Add the soya/plant milk to the mixture. Keep mixing until combines and no mixture is sticking to the sides of the bowl/mixture. The dough should be thick, so don’t worry
Add one half of the chocolate chips you made to the mixture. Keep the other half for later. Ensure the chocolate chips are well combined into the cookie dough.
Make approx. 6 balls from the cookie dough. Evenly place these cookie balls onto the pre-prepared baking tray.
Place the baking tray into the oven for 8 -10 minutes.
After the time has elapsed, remove from the oven onto the counter. If the cookies are harder on the outside and softer in the middle, they are done. Add the remaining choc chips onto the cookies. Add as few or as many as you like. Place back into the oven for a further minute.
Remove from the oven. Leave to cool for 5 minutes.
Serve warm or cold with a scoop of your favourite vegan ice cream or a nice cup of tea.
Enjoy!

P.S. If you have any leftover, put it in an airtight container in the fridge. It should keep for another couple of days.

Prices correct at the time of publication.

Have you made your own vegan double chocolate chip cookies? Have you tried out this recipe? I would love to know your thoughts and any suggestions for improvement in the comments below.