Okay..now I love chocolate chip cookies...I admit it. Crispy on the outside, chewy on the middle. But what I love about Ms Cupcake is that the recipes are simple (not too many steps) and the results just great. Plus their book is full of really good baking tips. Try these for the perfect...yes perfect...vegan chocolate chip cookies.
400g plain flour
2 tsp baking powder
1tsp bicarbonate of soda
150g Moo Free chocolate chips (or any dairy free)
150g Pure sunflower margarine
75 g vegetable fat (Trex or the like)
150g caster sugar
170g brown sugar
1 tbs vanilla
3 tsp egg replacer
3 tbs lukewarm water
Preheat oven to 180°C, 350° F and grease 2 large baking sheets
In a large bowl mix together the flour, baking powder and bicarb of soda. Sift in the chocolate chips and set aside. In a separate bowl cream the margarine, vegetable fat, caster sugar, brown sugar and vanilla. Set aside.
In a third bowl whisk the egg replacer and the lukewarm water until light anf frothy. Pour this into the flour mixture, then add the margarine mixture and combine with a spoon or your hands (I ended up using my hands as it's a stiff dough).
Ms Cupcake then says make 18 balls or 10 balls for giant cookies. I made 24 and the cookies were a decent size. You need to decide yourself. Bake for between 9-11 minutes (or 15-16 if going big). They should have a golden colour and be soft to the touch.
This is the genius part. As soon as you take the sheets out of the oven, whack them on the counter top to flatten the cookies out and give them the desired chewy texture. I repeat...this is the genius part of this recipe.
Cool on a wire rack and fight your family off.
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