Super quick, super tasty and super irresistible. You’ll want to keep these chocolate chip cookies close, even if you’re the only vegan home.
Prep: 10 mins | Cook: 10-12 mins | Serves: 8
There are few scents as familiar and alluring as freshly baked chocolate chip cookies and few foods that evoke such heart-warming memories. Whether that’s mixing up a batch with your Grandma, licking the bowl clean or putting out a plate for Santa on Christmas Eve. Chocolate chip cookies are a timeless classic that no one should go without.
That’s why we set out to crack the vegan cookie code with the help of Melbourne’s Tivoli Road Baker and much-loved pastry chef, Michael James. And boy, have we delivered! These golden gems have a soft, chewy centre loaded with chocolate chips and a crusty outer coating that delivers a satisfying crunch. Cornstarch is the secret to their ultra-soft consistency, while the combination of cane and coconut sugar is behind their moist, chewy texture.
If you want to make this recipe gluten-free, simply substitute your favourite gluten-free blend and add a pinch of xanthan gum. Alternatively, mix up your own blend by combining 1 ½ cups brown rice flour, ½ cup potato starch, ¼ cup white rice flour, and ¼ cup tapioca flour. This combination works well as 1:1 substitute for plain flour.
Tip: Refrigerating the cookie dough for ten minutes before you bake will help create thick, plump cookies.