The best vegan cookies
This is one of the first recipes we're putting on the blog and for good reason - they are amazing!
We've been on a bit of trial and error to find these because no recipe had it quite right, but Amy (she's a little bit of a baker in her spare time) managed to find the perfect combination.
115g Stork butter (or other vegan hard butter)
50g granulated sugar
125g light brown sugar
1 (or two if you love vanilla) tsp Madagascan vanilla extract
¼ cup (roughly 2 tablespoons) of apple sauce
¾ tsp baking powder
1 tsp salt
190g plain flour
1 packet of dark chocolate chips (make sure they’re vegan!)
1 packet of free-from white chocolate chips
Using an electric whisk, thoroughly combine the sugars and the stork until it forms a dough and not crumbs.
Add in the Madagascan Vanilla – I use Doctor Oetker because it’s much thicker and tastier than some own brands – and the apple sauce (used as a replacement for egg).
Once you’ve mixed again, add in the dry ingredients – the baking powder, salt and flour; most recipes call for you to sieve the flour, but Amy thinks that's a waste of time!
Finally, add in the chocolate chips and ensure they’re well mixed in. Once you've done that, spoon them onto some baking paper so they look something like these (pictured above).
Place in a preheated oven (Gas Mark 5/ 190 degrees C) for 14-18 minutes: the mixture will sink somewhat, but they’ll still be delicious!
Eat as soon as your fingertips allow!