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Monday, 20 November 2017

Vegan chocolate chip cookies recipe

Vegan, quick & easy

Nothing beats a chocolate chip cookie, especially when they are thin, chewy and crispy.
These cookies are bakery style and are ultra thin. They're jam-packed with dairy-free chocolate chips and vanilla flavour.
These chocolate chip cookies are very popular in my house, and I had to share the recipe!!!
There's something very comforting about making cookies, especially this time of year, the smell in the kitchen and the warmth from the oven.
These cookies are ultra quick & easy to make and only take 10 minutes to bake!!
This is an amazing recipe which I am sure will be your 'go-to' cookie recipe after trying it! They are going to make you very popular in your household, trust me! Haha :)

Preparation- 5 minutes
Baking time- 10-12 minutes
Makes- Approximately 10 
Level- Easy

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Ingredients
-100g of vegan butter (I use Tomor)
-42g of golden caster sugar
-72g light brown sugar
-1/2 teaspoon of bicarbonate of soda
-1/2 teaspoon of baking powder
-1 teaspoon of vanilla extract (I use vanilla bean paste)
-3 tablespoons of chickpea brine (Brine only)
-Pinch of salt
-145g of plain flour (You can use gluten-free)
-100g of chocolate chips (I use dairy-free dark chocolate chips)
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Step 1- Preheat your oven to 180 degrees c and line a baking tray with greaseproof paper.

Step 2- In a mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy.
Step 3- Add in the bicarbonate of soda, baking powder, vanilla extract, chickpea brine and salt.
Lightly whisk together until combined.
Step 4- Add in the flour and mix until a dough forms.
If the dough is too wet, add in some more flour.

Step 5- Fold in the chocolate chips.
Step 6- Scoop around a tablespoon of dough and place it onto the lined tray. 
Space the cookies out as they will spread in the oven.
Pop the cookies into the preheated oven and bake for around 10 minutes until the edges of the cookies are golden in colour.

Step 7- Allow the cookies to cool for around 20 minutes before serving as this makes them crisp up.


Store in a sealed container and enjoy within a few days.

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Holly Jade
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