Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are so, so simple.

We’ve tested this recipe half a dozen or so times, which has involved testing these cookies on all of our friends and family, and the resounding feedback has been amazing!

These cookies are lovely and chewy in the middle, but crisp on the outside. They’re deliciously sweet, while being moorish enough that you’ll find it hard to put them down!

Don’t forget that not all sugar is vegan. We always recommend researching the brand before you buy sugar to make sure it’s vegan friendly!

Our local supermarket has vegan-friendly chocolate chips, but if you’re struggling to find anything, simply substitute for dark chocolate.

We hope you enjoy them

Roxy & Ben

Chewy Chocolate Chip Cookies

Print Recipe
Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
Servings
10 cookies
Ingredients
  • 100 g coconut oil
  • 100 g brown sugar
  • 50 g white sugar
  • 75 ml almond milk
  • 50 g applesauce
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips
  • 50 g dark cocolate
Servings
10 cookies
Ingredients
  • 100 g coconut oil
  • 100 g brown sugar
  • 50 g white sugar
  • 75 ml almond milk
  • 50 g applesauce
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips
  • 50 g dark cocolate
Chewy Chocolate Chip Cookies
Instructions
  1. Transfer the coconut oil and sugar to a mixing bowl, and stir until fully combined.
  2. Add in the almond milk, applesauce and vanilla extract to the mixing bowl, and stir. Then add in the flour and baking powder, and fully combine.
  3. Prepare the chocolate chunks by finely chopping the dark chocolate with a knife. Then stir in the chocolate chips and the chocolate chunks into the cookie dough, and mix until evenly distributed.
  4. Chill the cookie dough in the refrigerator for 30 minutes.
  5. Meanwhile, preheat the oven to 180°C or 350°F and line a large baking tray with baking paper.
  6. Remove the cookie dough from the refrigerator and spoon the dough onto the baking tray using an ice cream scoop or a tablespoon, leaving a couple of inches between each spoonful.
  7. Bake for 10 - 12 minutes in the preheated oven, turning the tray around halfway through baking if the cookies are browning more on one side than the other.
  8. Leave the cookies to rest on the baking tray for 5 mins, then transfer to a cooling rack.

Jammy Heart Biscuits

Jammy Heart Biscuits

Love is in the air! We wanted to make something using ingredients most of you will already have in your kitchen. These Jammy Biscuit Hearts will be a great surprise for any valentine. Enjoy!

Makes 6 biscuits.

Ingredients

1/2 cup vegan margarine
1/2 cup vegan icing sugar (plus more for decorating)
1 tsp vanilla extract
1 1/2 cup plain flour
12 tbsps raspberry jam

Note: organic icing sugar is usually vegan but make sure you check the label.

Jammy Heart Biscuits

Method

1. Preheat oven to 180°C.

2. Combine margarine and sugar until light and fluffy, then stir in the vanilla.

3. Slowly add the flour and mix together.

4. Shape the dough into a ball, wrap with cling film and place in the fridge for 30 minutes.

5. Remove dough from the fridge, discard the cling film and place on well floured surface, then roll using a well-floured rolling pin until the dough is just under half a centimetre thick.

6. Using a large heart cutter, cut out as many hearts as possible and gently place each one on a baking tray lined with greaseproof paper.

7. Using a smaller heart cutter, cut out hearts from the middle of half the large hearts to create the top layer of the biscuits. Reuse the smaller heart dough, adding it to the leftover dough and rolling it out again to create more large hearts. Flour the surface each time you roll out the dough.

8. Continue steps 4 and 5 until you have used all the dough. We usually have enough to create 6 base layers and 6 top layers.

9. Bake all the large hearts for 10-12 minutes, until the biscuits are just about to brown.

10. Remove from the oven and leave to cool completely.

11. Dust the top hearts with icing sugar and spoon 1-2 teaspoons of raspberry jam onto each base heart.

12. Assemble the jammy biscuit heart by placing one top heart on top of a base heart and repeating for each biscuit.

Enjoy!

#SoVegan