Since giving up dairy earlier this year, I have been missing some of my favourite baked sweet treats. I wanted to give dairy and egg-free baking a go but really had no idea where to begin, so started with a trusty Google search and took it from there. Chocolate chip cookies are a classic and I figured it would be pretty easy to do them vegan. I tried lots of different recipes to varied amounts of success, but this one from Domineke on Instructables became my fave and I just made a few of my own tweaks. After many batches of cookies and some serious taste testing, I’ve finally come up with my best cookies yet – and it would be selfish not to share! This recipe will make about 12-15 cookies, depending on how big you like them.
Before you start – You want your oven preheated to 180 degrees. I prepare my cookie tray first so that it’s all ready to go when the dough is done. You’ll see in my photos that I use baking paper on my tray, this isn’t required, but I live with meat-eaters and I got no idea what’s been made on that tray. Safety first.
- 2 and 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate/vegan choc chips (I use Sun Valley)
- 3/4 cups brown sugar
- 1/2 cup canola oil
- 1.5 teaspoon vanilla essence
- 1/2 cup vanilla almond milk (can be any non-dairy milk, I just like the added flavour)
- large bowl
- medium sized bowl
- measuring cups and spoons
- silicon spatula (or whisk, or any other preferred mixing device)
- cookie tray
Step One – Dry Ingredients
Your flour, baking powder and salt all go together in your large bowl. Mix ’em together, leaving a well in middle, and set aside.
Step Two – Wet Ingredients (and sugar)
In your medium bowl, mix in your sugar, oil, vanilla essence and almond milk.
Step Three – Combine Ingredients
Pour wet ingredients into the well in the middle of your dry mix. Fold together with your spatula until everything is just nice and blended in. Add your chocolate chips and fold them through.
**Taste test the dough. Not essential to the recipe, it just tastes real good.**
Step Four – Get ‘Em in the Oven!
Spoon your dough onto your tray in tablespoon sized scoops. I flatten mine with a fork before putting them in to bake, is this a thing other people do? I used to watch my mum do it when I was little and I always do it to my cookies! Bake for around 12 minutes, but this may be different depending on your oven.
You will know they are ready to come out when the tops start to lightly brown. As mentioned in the original recipe, these WILL seem a bit too soft when you first take them out. They toughen up a lot as they cool down.
These cookies have proven to be a hit with everyone, not just vegans! I’ve made a few batches for friends and workmates and they’ve been very well received. I especially love not telling people that they’re dairy-free, at least until after they’ve tried one, because you really can’t tell the difference. Next time you have an occasion that requires home-baking be sure to give these a try, and let us know what you think of them!