Vegan chocolate chip cookie recipe

Cookies. They’re the simplest and most delicious treat. But I do have a problem with cookies masquerading as health food. Why on earth would you compromise what you’re really dying for? This is a rich, chewy cookie that is not healthy. It’s just the way a good cookie should be. . . I betcha can’t eat just one!

Vegan chocolate chip cookie recipe
Vanessa Heinz

MAKES 4–4 1⁄2 dozen cookies

PREP TIME 30 minutes
COOK TIME 50 minutes

1 tablespoon ground flaxseed
3 tablespoons water
270 g/9½ oz plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
225 g/8 oz vegan butter, at room temperature
200 g/7 oz brown sugar
200 g/7 oz granulated sugar
4 tablespoons non-dairy milk
2 teaspoons vanilla extract
190 g/6½ oz rolled oats (not quick cooking)
255 g/9 oz vegan chocolate chunks or chocolate chips

1. Preheat the oven to 180°C/350°F/Gas Mark 5. Line 2 baking sheets with parchment paper.
2. In a small bowl, mix together the ground flaxseed and water. Set aside for 10 minutes to thicken.
3. In a large bowl, combine the flour, bicabonate of soda, baking powder, cinnamon, and salt.
4. In another bowl, beat together the vegan butter and sugars with a hand mixer or in a stand mixer for 1 – 2 minutes until fluffy. Add the flax mixture, non-dairy milk and vanilla extract to the butter mixture and beat until smooth and fluffy, approximately 1 minute.
5. Add the wet ingredients to the dry ingredients and fold a few times until half combined. Add the rolled oats and 170 g/6 oz of the chocolate chunks. Continue folding until well combined.
6. Place slightly more than 1 tablespoon batter per cookie on the prepared baking sheets, allowing enough space between the cookies for them to double in size. I like to use the remaining 85 g/3 oz chocolate chunks for the tops of the cookies. Place 1 or 2, or more, pieces on each cookie before baking. This way the chocolate chunks will be visible on top!
7. Bake one sheet at a time for 10 – 12 minutes. Place the other sheet with prepared cookies in the fridge. You can also place extra cookie dough in the fridge before preparing them for baking the next batches. Watch closely, as you don’t want to overbake the cookies, otherwise they’ll be crisp rather than chewy. They should be a light golden colour and not dark on the bottom or too dark around the edges.
8. Remove the cookies to wire racks as soon as they come out of the oven, using a spatula. Continue baking the cookies in batches. Store the cookies between layers of non-stick baking paper in an airtight container at room temperature for up to 4–5 days.

Recipe from Vegan Comfort Classics: 101 Recipes to Feed Your Face by Lauren Toyota, £12.96, Penguin