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