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Vegan Chocolate Chip Cookies
These soft and chewy vegan chocolate chip cookies are so easy to make with no weird ingredients, and incredibly more-ish!
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Ingredients
- 110 g dairy-free block margarine
- 180 g light brown sugar
- 2 tablespoon caster sugar
- 1.5 teaspoon vanilla extract
- 2 tablespoon dairy-free yoghurt unsweetened
- 150 g plain flour
- 1 teaspoon bicarbonate of soda
- 100 g rolled oats
- 100 g dark chocolate chips or chunks check they are vegan
Instructions
- Preheat the oven to 170°C (fan) / 325°F / gas mark 3.
- Line two large baking trays with parchment or greaseproof paper.
- In a food mixer or large bowl, beat together the margarine, sugars and vanilla extract until pale and fluffy.
- Beat in the dairy-free yoghurt.
- Sift in the flour and bicarbonate of soda and stir through the mixture.
- Add the oats and chocolate chips and stir through until fully combined.
- Spoon dollops of mixture (about a dessertspoon-full at a time) onto the baking trays, with enough space between them to spread quite a bit.
- Bake for 12 minutes or until just starting to colour - they should still be soft when you take them out of the oven, they will firm up as they cool. Leave to cool on the trays for 10 minutes, then transfer to a cooling rack. Make sure you try one whilst they are still warm!
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Nutrition
Serving: 1cookieCalories: 129kcalCarbohydrates: 25.9gProtein: 2.2gFat: 2gSaturated Fat: 1gSodium: 76mgPotassium: 43mgFiber: 1.4gSugar: 14.1gCalcium: 15mgIron: 1mg
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