What’s more satisfying than cookies and a glass of (plant based) milk? This recipe is from the 100 Best Vegan Baking Recipes by Kris Holechek and I’m not afraid to say these are the best cookies I’ve ever had. Feel free to swap out the white chocolate buttons for dark chocolate chips which I’m sure will be equally as delicious.
Makes about 30 cookies.
2 Cups Flour
1 Cup Margarine
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Tsp Vanilla Essence
1 Tsp Baking Soda
1 Tsp Cornstarch
2 Tbs Milk (we used Almond Milk)
1/2 Cup Chocolate Chips (we used Asda Free From White Chocolate Buttons)
1/2 Cup chopped Pecans
1/4 Tsp Salt
Preheat oven to 180 Degrees Celsius. Line Baking Sheets with Greaseproof Paper
In a Large Bowl, whisk together flour, baking soda and salt. In another bowl, mix together sugar, brown sugar and margarine. Dissolve cornstarch in milk and add to sugar mixture along with the vanilla essence. Add flour mixture to sugar mixture, gradually as well as some water then stir in chocolate buttons and pecans.
Distribute approx Tablespoon of mixture onto greaseproof paper leaving about 2 inches apart. Bake for 8-10 minutes, or until edges are slightly golden. Let cool for about 5 minutes before transferring to cooling rack. Enjoy warm with some vegan ice-cream.
Thanks for reading.
London Vegan Bird
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