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This is an original recipe, adapted from my mother’s own recipe, but veganised. Even omnivores agree that they’re an amazing, good old-fashioned choc-chip cookie.

Classic Vegan Chocolate Chip Cookies

Ingredients:

  • 185g vegan margarine/butter (I use Nuttlex)
  • 2 tsps vanilla essence
  • 1/4C raw caster sugar
  • 1/3C brown sugar, firmly packed
  • Egg replacer for one egg, mixed (I use Organ’s No Egg)
  • 1 1/2C self-raising flour (works equally well with gluten free, brown rice, etc.)
  • 1C dark chocolate chips

Instructions:

  1. Pre-heat oven to 180 celsius (fan-forced oven: 190 for non-fan).
  2. Beat butter, vanilla essence and sugars in a large bowl until light and fluffy.
  3. Mix egg replacer with sugar/butter mixture until well incorporated.
  4. Add flour and chocolate chips to butter/sugar mixture.
  5. Cover bowl and refrigerate for 1 hour, or until firm.
  6. Roll heaped teaspoons of dough into balls (flattened to around 1.5cms thick), and place on lightly greased oven trays approximately 4cms apart.
  7. Bake for approximately 15 minutes, or until lightly browned.
  8. Allow to stand for 5 minutes, then transfer to wire rack to cool.

Notes:
Yields approximately 2 dozen cookies, depending on size.

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Comments on: "Recipe: Classic Chocolate Chip Cookies (Veganised)" (1)

  1. […] back: my classic choc chip cookie recipe. At front; thumbprint cookies (plain and chocolate cookie dough, basically) using white chocolate […]

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