These Old-Fashioned Vegan Chocolate Chip Cookies have delicious crispy edges and tasty soft chewy textures. Each cookie is packed with dark chocolate chips and sweet vanilla flavour. Our home-baked cookies are similar to the US Toll House chocolate chip cookies as they are a vintage style cookie.
90gramsmargarine[we use Stork baking spread, or vegan butter -softened]
75gramsgranulated sugar[or caster sugar]
55gramsdark brown sugar[or light brown sugar]
1teaspoonvanilla extract[or vanilla essence]
2tablespoonsgolden syrup[or maple syrup]
2tablespoonsplant-based milk[such as soya or oat milk or your usual milk]
225gramsplain flour[all-purpose flour]
1teaspoonbaking powder
⅛teaspoonsalt[we use sea salt]
150gramsdark chocolate chips [semi-sweet or bittersweet chocolate][or a vegan chocolate bar sliced into smaller pieces]
Instructions
Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
Line the baking tray with baking paper.
Add the margarine, dark brown sugar, granulated sugar and vanilla to a mixing bowl and cream together until well combined with a mixing spoon or an electric hand whisk.This should take a few minutes of brisk mixing if using a mixing spoon but if using an electric hand whisk it will take less than 60 seconds.
90 grams margarine, 75 grams granulated sugar, 55 grams dark brown sugar, 1 teaspoon vanilla extract
Add the golden syrup and milk and give it all a good mix either with a mixing spoon or an electric hand whisk. If mixing with a mixing spoon the mixture may look curdled or split but it will be fine and will fix itself once the flour is added.
2 tablespoons golden syrup, 2 tablespoons plant-based milk
Sift the flour and baking powder into the bowl on top of the mixture. Sprinkle in the salt.
Next, add the chocolate chips and using a mixing spoon stir everything together until just combined.
150 grams dark chocolate chips [semi-sweet or bittersweet chocolate]
Using an ice cream scoop or a cutlery tablespoon scoop up some heaped cookie dough and place onto the baking tray in mounds. Leave about 2-3cm between each cookie.[for large chunky cookies each scoop will weigh around 55-60 grams and the dough should be enough for 10-11 cookies].[There is no need to press the cookie dough down as chunky is what we're going for, so if there is some dough left share it out by just topping the cookies with a little extra dough]
Bake for 12-14 minutes or until firm to the touch and lightly golden.If using a fan oven check the cookies at the 11-12 minutes mark as fan ovens tend to bake a few minutes faster.Our cookies were ready between the 13-14 minute mark using an electric oven [180C].
Leave to cool on the baking tray until the cookies are firm enough to remove [about 10-15 minutes] and place onto a cooling rack.
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients can vary.
Store chocolate chip cookies within a cake or biscuit tin or jar, for around 5 days.
Cookies can be frozen for up to 3-4 months.
Warm cookies crumbled over a scoop of vegan ice-cream is a tasty easy pudding or dessert.
We used Stork baking spread which is a type of margarine specially produced for baking.
Golden syrup can be replaced with maple syrup, date syrup, brown rice syrup, agave syrup or similar.