Gooey, chewy chocolate chip cookies are easily one of my favourite sweet treats. Before I went vegan I used to buy the packs from supermarket bakeries and eat two or three in one sitting. It occurred to me this morning that I have not indulged in the fudgy delight of these cookies for well over a year, since I've yet to find a ready-made vegan version. But home-baked goods always taste ten times better anyway, and as I had a friend coming over for the afternoon I decided to whip up a batch of cookies. I dug out an old recipe and easily veganised it. I used a packet of dark chocolate chunks and also some vegan white chocolate which I roughly chopped up. These cookies are also great with raisins and/or nuts in, and maybe even some cocoa for a double chocolate version.
♥125g vegan margarine
♥100g light brown sugar
♥125g caster sugar
♥1 tablespoon sunflower oil
♥2 tablespoons water
♥1 teaspoon vanilla extract
♥225g self-raising flour
♥½ teaspoon salt
♥2 teaspoons baking powder
♥200g chocolate chips
1. Preheat oven to 180°C/gas mark 4. Lightly grease a couple of baking trays.
2. Cream together the margarine and both sugars until well combined and fluffy.
3. Add the oil, water and vanilla extract and stir to combine.
4. Sift in the flour, salt and baking powder, then add the chocolate chips and stir until a soft dough forms.
5. Roll the dough into walnut sized balls, place on the baking trays and flatten with a spatula. If the cookies rise up slightly during baking just flatten them again whilst they are still hot.
6. Bake for about 7-10 minutes depending on how gooey you like your cookies.
7. Once out of the oven, leave the cookies to harden on the trays for a minute then transfer to a wire rack to cool.
These cookies are delicious when eaten warm from the oven!