Vegan chocolate chip cookies recipe
Created by The Tesco Recipes team
Vegans don't have to miss out on homemade cookies - make this vegan chocolate chip cookie recipe. Made using dairy-free spread, soy milk and vegan chocolate, these crisp golden cookies are studded with melting pools of chocolate for a treat everyone can enjoy.
See method- Makes 12
- 20 mins to prepare and 20 mins to cook
- 179 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 125g dairy-free spread or margarine
- 100g golden caster sugar
- 2 tbsp soy alternative to milk
- ½ tsp vanilla extract
- 150g plain flour
- 1 tsp baking powder
- 3 x 35g Free From chocolate bars, chopped
Each serving contains
- Energy
- 750kJ 179.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 22.8gProtein 1.5gFibre 1.6g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with baking paper. Put the dairy-free spread into a bowl with the sugar. Beat with an electric hand whisk or wooden spoon until creamy.
- Add the soy alternative to milk and vanilla extract and beat until combined. Sift in the flour, baking powder and a pinch of salt. Stir to combine to a dough, then stir through the chopped chocolate.
- Use a small ice-cream scoop or 2 dessert spoons to put heaped mounds (each weighing about 40g) onto the prepared baking sheets. Bake for 16-18 mins until lightly golden with slightly darker edges. Remove from the oven, leave on the trays for few minutes to firm up, then transfer to a wire rack to cool completely.
- See more Vegan baking recipes
