These cookies are vegan and easy to customize.
Allow for 2 hours setting time in the fridge.
Ingredients:
– 150g self raising flour
– half a teaspoon of baking power
– one quarter of a teaspoon of salt
– 32g caster sugar
– 32g of brown sugar
– chocolate chips (vegan brands or dark chocolate. bought or roughly chopped.)
– 2 tablespoons of ‘milk’ (soy/almond/coconut/oat etc)
– 2 tablespoons of oil (I use olive)
– one quarter of a teaspoon of vanilla extract
Method:
- Preheat oven to around 180’C.
- Combine all dry ingredients (flour, baking powder, salt, caster sugar, brown sugar, chocolate) into a bowl and stir to combine.
- Stir in wet ingredients (‘milk’, oil, vanilla extract) to combine (or combine in a food processor until a dough is formed.)
- Tip out onto a lightly floured surface and form dough into a ball. Wrap it up with cling film and place in the fridge for at least 2 hours.
- Once the dough has chilled, remove it from the fridge and roll out onto a lightly floured surface to desired thickness. (Never roll too thin, always stay on thicker side to prevent cookies from going too crisp/burning.)
- Cut out shapes using desired cookie cutter until you’ve used up all your dough.
- Place cookies onto a baking tray with baking sheet, ensuring that there is plenty of room around each cookie to grow.
- Bake in the oven for 5-10 minutes until cookies are golden brown on top but still soft.
- Once baking tray is removed from the oven, wait a minute before transferring cookies to a cooling rack, as they may break apart.
- Try not to eat them all before they cool completely 🙂
Plant Power 