chocolate, Cookies

Vegan Chocolate Chip Cookies

It’s vegan week this week of the Bake Off and what an inspiring week! I am not personally vegan myself, but have always been fascinated at vegan food, with the substitutes for animal products including meat and dairy! This weeks episode showed me something i’ve never seen before and that’s using aquafaba in replacement of eggs. This was used for making fluffy meringue which made me wonder, can it be replaced in any recipe? And hello chocolate chip cookies!

VG15

These cookies are like bakery cookies. They are soft and chewy but the outside is crispy too! The perfect mix. I honestly think they are better cookies than ones i’ve made with eggs and butter! The vegan margarine is by Flora, which can be found in almost all supermarkets in the UK and the aquafaba is quite literally the brine thats found in tins of chickpeas!! Who would have thought? Just drain the cans and that thick juice is known as Aquafaba (save the chickpeas to make a houmous of course).

VG16

The cookie mixture is very simple to make, creaming first the butter and sugars. Then add in all remaining ingredients and finally fold in the chocolate and it’s all ready to go! The chocolate used is dairy free and whilst you can buy dairy free chocolate chips, I just went with a dairy free chocolate bar and roughly chopped it which is the same thing!

VG3

Once you’ve got a wet sticky cookie dough, spoon little piles onto a prepared baking tray making sure to leave a lot of room between them as they will spread completely flat! Bake in the preheated oven for 12-15 minutes and you have some amazing vegan cookies!

VG8

Veganism is so big here in London, with nearly every street filled with some sort of vegan option. Street food is incredibly popular and I have tried many things from a jackfruit taco to a saturn chicken burger. Whilst I am not vegan myself, I tend to have many days of eating no meat but find it daunting thinking of giving up dairy!

VG18

I was also that person who truly thought that no cake or dessert could ever taste as good if it doesn’t have tonnes of butter and eggs in it but this week has proven me wrong! These cookies are proof that vegan baking can be just as (if not more) tasty and delicious! I really hope if you haven’t given vegan baking a go yet, that these cookies tempt you to try!

VG12

Hope you are all having an amazing week so far and have a brilliant weekend! Can’t wait until Tuesday to see what the Bake Off tent has in store for us all next! Let me know over at Instagram if you gave these a try, or just if you are/want to start being vegan! I would love to know. Recipe is down below!


Ingredients

  • 100g Vegan butter (I use Flora vegan margarine), softened
  • 45g Golden caster sugar
  • 75g Light muscovado sugar
  • 1/2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1 tsp Vanilla extract
  • 3 Tbsp Aquafaba (chickpea brine)
  • Pinch of salt
  • 160g Plain flour
  • 100g Roughly chopped dairy-free chocolate (or any dairy-free chocolate chips)

Directions

  1. Preheat oven to 200°C/180°C fan/Gas mark 6 and line two baking trays with baking parchment.
  2. In a mixing bowl or a stand mixer, beat the softened butter with both types of sugar for around 5 minutes until light and fluffy.
  3. Add in the baking powder, bicarbonate of soda, vanilla, aquafaba and salt and mix until combined.
  4. Add in the flour and mix until it forms a dough and looks combined. Finally stir in the chocolate pieces.
  5. Scoop around 1 tbsp of dough and shape into a ball and place onto the baking trays. Space out the cookies very far apart as they will significantly spread out during cooking.
  6. Pop the cookies into the pre-heated oven and cook for around 12-15 minutes. Cookies should be lightly golden brown and still soft. Leave on the trays to cool, when they will crisp up. Store in a sealed container for around 3 days.

  • Use any vegan butter or chocolate you like the best
  • Once you drain to chickpeas in order to get the aquafaba, use these chickpeas to make a hoummous
  • These cookies can be made non-vegan by using 1 whole egg instead of the aquafaba as well as the same amount of non-salted butter instead of vegan butter

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