- 200g vegan spread
- 200g light brown sugar
- 1 tsp vanilla
- 250g self raising flour
- ½ tsp baking powder
- 100g vegan chocolate chips
- 100g vegan chocolate bar
These delicious chocolate chip cookies are soft, sweet and what’s more; free from any dairy or eggs.
With vegan baking being on the rise (pun intended), I’ve been looking at making vegan versions of my favourite bakes. I’ve already made vegan meringues as I, myself can’t have meringues due to an egg allergy (I can have cookies though, go read the other recipe for more info on that if you’re interested) and vegan peanut butter cookie dough bites.
For these cookies, I’ve used Pure Free From Soya Spread. Not an ad or sponsored, but I really like their product. You can use any fair free block or spread for this recipe and it will turn out just as tasty!
I’m using the Sainsbury’s dark chocolate chips found in the baking aisle which are vegan (and cheaper than the specific ‘free from’ chocolate chips found in the free from aisle) and the Sainsbury’s basics dark chocolate for the squares on top, which is also ‘accidentally’ vegan. Sometimes it works out cheaper to have a look at the labels rather than heading straight for the specialist aisle.
Spoon the dough onto some cling film and wrap well. Chill for at least 30 minutes or until firm enough to roll into balls.
Bake at 160C for 10-15 minutes depending on how big your cookies are. Leave to cool on the tray and once firm, transfer to a wire rack to cool completely.
Once baked, these cookies will last 4-5 days in an airtight container.
For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.
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