VEGAN TRIPLE CHOCOLATE CHIP COOKIES
VEGAN TRIPLE CHOCOLATE CHIP COOKIES
Since discovering dairy-free white chocolate, I’ve had the idea to recreate one of my favourite cookies: the Triple Chocolate Chip Cookie!
These chocolate chips look promising too. You could also just leave out the white chocolate and use a mixture of dark chocolate and a dairy-free milk chocolate (I recommend ‘Moo Free’ bars) for a double chocolate chip cookie.
There are many different dairy-free white chocolate products out there and I’ve only tried a few for baking. Some don’t melt very well and tend to harden when exposed to heat – not ideal for a cookie.
VEGAN TRIPLE CHOCOLATE CHIP COOKIE RECIPE
Chewy, chocolatey cookies. Even non-vegans will LOVE these.
INGREDIENTS
- 110 g / 1/2 cup vegan butter such as Vitalite, Pure or Earth Balance
- 200 g / 1 cup light brown sugar
- 1 tbsp cornflour mixed with 1 tbsp water
- 1 tsp vanilla extract
- 180 g / 1 1/3 cup + 1 tbsp plain flour
- Pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 3 tbsp cocoa powder
- 100 g 1/2 cup mix of dairy-free milk and dark chocolate, chopped into small chunks (I used Moo Free)
- 100 g 1/2 cup dairy-free white chocolate, chopped into small chunks (I used Choices)
INSTRUCTIONS
- Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.
- Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
- Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until thoroughly combined.
- Fold in the chocolate so it's evenly distributed in the dough.
- Roll the dough into approximately 16 balls, about the size of a golf ball. If the dough is too soft or sticky to roll in your hands, refrigerate it for half an hour first.
- Place on the baking trays with plenty of space between them then flatten the balls slightly with your palm.
- Bake for 10-12 minutes. The cookies will appear very soft but do not be tempted to overcook them.
- Once the cookies are baked, allow to cool on the trays for 5-10 minutes before transferring to a cooling rack.
- These cookies can be stored in an airtight container for up to 2 days.
Recipe Adapted : VEGAN TRIPLE CHOCOLATE CHIP COOKIES @ wallflowerkitchen
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