Following a vegan diet doesn't mean that you need to compromise on baking your favourite classic recipes. This vegan Chocolate Chip Cookie recipe is egg free, dairy free and gluten free and definitely one that you will want to save in your recipe book and bake time and time again.
9 ingredients4 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Nut Free
Vegan Recipes
Method
Step 1
In a bowl beat together the dairy free margarine and the two sugars combined. Then add the additional ingredients and mix together until it forms a dough.
Ingredients for this step
64gDairy free margarine
48gBillington's Unrefined Dark Muscovado Sugar
48gBillington's Unrefined Golden Caster Sugar
192gGluten free plain flour
1 tspNielsen-Massey Vanilla Bean Paste
2 tbspWater
2 tspVegetable oil
140gVegan chocolate chips
Step 2
Prepare a baking sheet with baking paper and preheat your oven to 180°C (160°C / Gas 4)
Step 3
Divide the dough and roll into small cookies and place each one on the baking tray. Place the tray in the fridge to chill for 30 minutes to avoid the cookie dough spreading too much in the oven.
Step 4
Bake the cookies for 10-12 minutes or until golden in colour. Leave to cool on a cooling rack once removed from the oven.
Ingredients
MetricImperial
64gDairy free margarine
48gBillington's Unrefined Dark Muscovado Sugar
48gBillington's Unrefined Golden Caster Sugar
192gGluten free plain flour
1 tspBaking powder
1 tspNielsen-Massey Vanilla Bean Paste
2 tbspWater
2 tspVegetable oil
140gVegan chocolate chips
Utensils
Baking tray
Parchment paper
Nutritional information per 38g serving
Energy 192cal
Fat 9.1g
of which Saturates 3.7g
Carbohydrates 25g
of which Sugars 12g
Protein 1.1g
Salt 0.2g
8 Baker Ratings
I misread the recipe and used 2 tablespoons instead of 2 teaspoons of oil. I used sunflower- I used baking spread from Morrisons and about 100g dark chocolate chips. Everyone enjoyed them and would make another time. They had a lovely crunch,
