These chocolate chip cookies are absolutely delicious, easy to make and what’s more they are Vegan – perfect for Veganuary!
This recipe creates a chewy textured cookie, but the addition of oats into the mixture means that they don’t fall apart yet still melt in the mouth!
This recipe is from www.thevegspace.co.uk and as always has been given a Fairtrade twist!
I find that if you head to your local Co-op you should be able to easily find all your baking ingredients with the Fairtrade Mark on. I even found a bottle of Fairtrade vanilla essence which was very exciting!
- 110g dairy free block margarine (I used Pure slightly salted)
- 180g Fairtrade light brown sugar
- 2 tbsp Fairtrade Caster Sugar
- 1.5 tsp Fairtrade vanilla extract
- 2 tbsp unsweetened dairy-free yogurt (I used Alpro natural)
- 1 tsp Bicarb of Soda
- 100g Oats
- 100g Fairtrade Dark (Vegan) chocolate chips (or cut up a bar of dark chocolate into small chunks)
- Preheat the oven to 170 degrees (fan) and line two baking trays with baking parchment.
- Weigh out the margarine, both sugars and the vanilla essence into a large bowl and beat until light and fluffy (I used an electric mixer and this took around 3 minutes.)
- Add the dairy free yogurt and beat further.
- Sift in the flour and bicarb and mix though
- Add the oats and chocolate chips and mix, you should be left with a fairly stiff, but soft dough.
Spoon a dollop of mixture onto the baking trays with enough space for them to spread a bit.
Bake for 12 minutes or until just starting to colour. They will be still soft when you take them out the oven and will firm up as they cool. Leave to cool on the trays for around 10 minutes before transferring to a wire cooling rack.
Enjoy with a cup of Fairtrade tea or coffee and a few minutes of calm in your day!