Sarah Kramer's Chocolate Chip Cookies
Cookies by Clafou of flickr
We have so many recipe books, but there's one we use the most because it's full of ideas anyone can cook, many of them from ingredients likely to be in your cupboards anyway, and all are scrummy. It's Vegan A Go-Go by Sarah Kramer. This is one of her most excellent recipes - we recommend doubling it unless you want fights!
She says it makes Makes 6 large or 12 small cookies. We did large ones and doubled the mixture and got about 20 cookies - we must be making greedily large ones! The photo here is from another recipe - This recipe (Sarah Kramer / Veggie Snow) uses far more choc chips - I'll photograph it next time we make them if they don't get eaten before I can get the lens cap off. Yum!
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Ingredients
- 3/4 cup sugar
- 1/2 cup vegan margarine (we used 'Pure', Biona works well too)
- 1/2 cup oil (we used rapeseed, but sunflower would do)
- 3 tablespoons water
- 2 teaspoons vanilla essence
- 2 1/4 cups plain flour
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dairy-free dark chocolate chips (we used Waitrose Continental dark choc bar that comes in big bars wrapped in black - yummy and good value, and chopped it roughly)
Method
- Preheat oven to 190C
- Stir together sugar, marg, oil, water, vanilla
- In large bowl mix flour, baking powder and salt. Add the marg mix and choc chips and mix well
- Scoop spoon-sized portions onto an unoiled cookie sheet, squash to the thickness you want, and bake for 8-10 mins or more if large, until the edges are slightly browned
- Let cookies cool before removing from the sheet
Notes
Will win the heart of any non-veggie - they'll even ask you for the recipe!
About
- Difficulty: Kids
- Preparation: Bake
- Provides: 3 servings
- Yields: 6 large or 12 small cookies
- Vegginess:: Vegan
Type
Timings
- Preparation: 15 minutes
- Cooking: 10 minutes
- Total: 25 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
This recipe is copyrighted by the above.
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