Thicc and crisp on the outside, soft and gooey on the inside - a comforting delight. Grab a glass of oat milk and make some cookies with me.
Most cookies aren't vegan, frustrating yes, and every vegan recipe I see calls for an egg replacer of some kind - whether its apple sauce, flax seed or a manufacturer eggs replacer. I found this rather odd as I've never added egg to my cookies prior to being vegan, I'm clearly a special case...
When I was in my teens I baked a lot, cookies were my go to for quickness. I remember having a little set of baking books, picked up from a charity shop and I would regularly make peanut butter cookies for my family (these were the household favourite). My younger sisters would often enjoy licking the bowl clean and I was happy for them to do so as the peanut butter cookie recipe did not contain eggs!
Since then I have made so many variation of cookies over the years; biscoff, red velvet, salted caramel, chocolate peanut butter (to named a few), but I always come back to the originals - my go to Thicc Boi Vegan Cookies.
NOTE: I highly recommend not skipping the chilling time for the cookie dough. It makes cookies go from good to god tier level. You will still have delicious cookies if you do skip this step, however, they will spread a lot and not come out like mine do.
Ingredients
115g vegan baking block (I use Tesco's own)
100g brown sugar
65g granulated sugar (you can use caster sugar if you wish but I never do)
1 tsp vanilla extract
60 ml oat milk
1 tsp baking powder
1 tsp salt
250g plain flour
100g dark chocolate chips
50g white chocolate chips (I use moo-free)
50 g mixed nuts, chopped up
Method
We are going to cream the butter and sugar together - this means we are going mix the two ingredients together until they meld together as one, with a light, fluffy consistency. You can do this by hand mixer or by hand with a wooden spoon (I'm a wooden spoon girl, had too many run ins with an electric mixer)
Add the oat milk and the vanilla extract to the bowl and mix well.
Sieve the flour, baking powder and salt into the bowl
Fold the mixture together, making sure not to over mix. I recommend using a rubber spatula to incorporate the ingredients.
Gently fold in the chocolate chips and chopped nuts into the mixture.
Cover the bowl and put in the fridge for at least two hours (you can leave this mixture overnight if you so wish)
Once the cookie dough chilled, preheat your oven to 180°C fan assisted/200°C/Gas mark 6/400°F
Take a handful of dough, roll into a ball and place onto your lined baking tray and slightly pressed down to make a thicc, round disc of cookie dough. Make sure to leave space between each cookie.
Bake the cookies for 10-12 minutes till golden in colour and cool on a wire rack.
You can serve these cookies as is, with a side of oat milk, a nice cup of tea. Or you can be even that little bit extra and make some ice cream cookie sandwiches like we did by using Swedish Glace vanilla ice cream and rolling in some Baking Time Club Halloween sprinkles.
These cookies are so popular in my house that I now keep a stash of dough balls in my freezer to make quick when the craving hits. However you enjoy your cookies, please do let us know if you tried this recipe. It means the world to see you all sharing your creations.
Blessed be,