Vegan Chocolate Chip Cookies

Chocolate Chip cookies are a household favourite for most families. I always associate cookies with afternoon tea time, or something that I frequently have when drinking tea (yes sometimes I am a nana). To be quite on honest, I’m currently loving three things in life: 1, this beautiful sunshine that NZ is having. 2, the fact that I am still on holiday at this time of year. 3, last but not least… These damn good cookies.
When I say they are good, I genuinely mean it.
The problem with making a cookie like these though, it the stereotypical and therefore instantaneous pressure that comes with ‘ fond memories of their own chocolate chip cookies. Some like them super soft and melt in your mouth, others like a crunch the whole way through. However, if you are like myself and are truly terrible at decisions, then look no further than a soft gooey interior, along side a perfectly crisp outer.
Gluten-free, Dairy-free, Vegan
Screen Shot 2016-01-27 at 5.12.11 pm

1/2 cup (1 stick or 112 g) vegan or dairy butter at room temperature

1/4 cup (50 g) granulated sugar

1/2 cup (110 g) packed raw brown sugar

1 tsp vanilla extract

1 large flax egg (1 tbsp flaxseed + 3 tbsp water)

1/2 cup almond meal

1/2 cup oat flour

1 1/2 tsp baking soda

1 cup (180 g) chocolate chips (vegan chocolate, or cacao nibs)


Preheat oven to 180 degree C and line 1-2 large baking trays.

Using a blender, cream butter and both of your sugars in a large mixing bowl. Add flax egg (that has been rested for 15 minutes to become egg texture), and the vanilla, beating again until well combined.

Add almond meal, oat flour and baking soda and mix again. Stir in chocolate chips, cover and refrigerate overnight or for 2 hours until firm. This is my top tip for cookies, ensuring that they come out nice and rounded and hold their shape when baking.

Once chilled, scoop out tablespoons of dough and roll into balls, placing each one around 2 inches apart on the tray.

Bake for 10-12 minutes or until slightly golden brown. Make sure you check your cookies at 10 minutes, to ensure that they do not burn on the base.

Remove from oven and leave on the pan for 5 minutes, then later transfer to a rack to cool. You can store cookies in an airtight container for up to several days (if they even last that long!)



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