Vegan Chocolate Chip Cookies

Chewy in the middle, crisp at the edges and packed with dark chocolate, made without eggs or butter. Makes 16.

Add this meal and the rest of your day in one sentence. Free. Let AI fill it in, or add it yourself.

Ingredients

For 16 portions

Beat the soft plant-based block spread with both sugars for 2 minutes, until creamy. Beat in the soy drink and vanilla.
Mix the flour, corn starch, bicarbonate of soda and salt, and stir into the wet mixture until just combined.
Fold in the chocolate chips. Check the label: most dark chocolate chips are dairy-free, but not all.
Cover and chill the dough for at least 30 minutes. This stops the cookies spreading too thin.
Heat the oven to 180°C (160°C fan) and line two baking trays.
Roll the dough into 16 balls and space them well apart on the trays. Press a few extra chips on top if you like.
Bake for 10 to 12 minutes, until golden at the edges but still pale and soft in the middle.
Leave on the trays for 10 minutes to firm up, then move to a wire rack.