In the spirit of Veganuary, I thought I’d keep my recipes plant based this month. I’m not vegan myself, but am completely on board with reducing my consumption of animal products, so should probably reflect this in my baking. This week I tackled a home baking classic: the chocolate chip cookie. I’m pretty smug about the result; you would never guess they contained neither eggs nor dairy as the texture is buttery and chewy and the flavour rich, nutty and indulgent. Definitely give them a try, I’ve had great feedback from my (very willing) testers!
- 150g coconut oil
- 150g smooth almond butter
- 75ml almond milk
- 175g light brown soft sugar
- 150g caster sugar
- 1tsp vanilla extract
- 150g rye flour
- 200g plain flour
- 1tsp bicarbonate of soda
- 1/2tsp baking powder
- 300g 70% dark chocolate, roughly chopped
- 75g almonds, roughly chopped
- Sea salt
- Place the coconut oil, almond butter, almond milk, both sugars and vanilla in a heatproof bowl and set over a pan of simmering water (ensuring that the water does not touch the base of the bowl). Heat, stirring occasionally, until all the ingredients have melted to form a smooth mixture. Set aside to cool for 10 minutes.
- In a large mixing bowl, stir together the rye flour, plain flour, bicarbonate of soda, baking powder and a pinch of salt. Add in the wet ingredients and mix with a wooden spoon until a soft dough has formed. Now evenly distribute 3/4 of the chocolate chunks and all the almonds through the dough. Chill for 30 minutes.
- Preheat the oven to 170c. Line 2 or 3 large baking trays with greaseproof paper. Using an ice cream scoop shape even balls of dough and arrange on the trays, allowing space for spreading ( I put up to 6 cookies on each tray). Take a couple of your reserved chocolate chunks and press into the top of each ball of dough, then sprinkle with some sea salt.
- Bake for 10 minutes, then carefully take the trays out and bang them sharply on a worktop. Pop them back in the oven for 3 minutes then repeat the bang technique before returning them to the oven for the final 3 minutes of baking. Once their time is up, bang once more and leave to cool. This technique is favoured by lots of bakers as it stops the cookies from puffing up too much and creates that wrinkly finish (you’ll probably need to bake the cookies in batches as this recipe will make 20-24).
- Leave the cookies to cool on the trays for at least half an hour before serving (unless you want a particularly warm and gooey cookie!).