Vegan Double Chocolate Chip Cookies

I was gathering the ingredients for double chocolate chip cookies, when I realised that we were out of eggs. Now, I really wasn’t in the mood to go out and buy them. And as I stood holding the door of the refrigerator, annoyed that I didn’t check if we were out of eggs beforehand, I saw that we had some leftover soy milk. I checked if it was alright, and yes, it was.

I didn’t really plan to make them vegan, but I had all the ingredients and I decided, why not? These cookies are hard on the outside, soft on the inside, and amazingly chocolatey. And one won’t be able to tell if it’s vegan or not. These simple and really easy cookies can be whipped up in about 30 minutes. So roll up your sleeves and get ready to make some Vegan Double Chocolate Chip Cookies with me.

Happy Baking!

INGREDIENTS

• ½ cup vegan butter
• ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• ⅔ cup cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon soy milk
• 1 cup chocolate chips

STEPS

• Preheat the oven to 175°C or 350°F. In a bowl mix the butter, sugars and the vanilla extract. Sift together the flour, cocoa powder, baking soda and salt and mix the dry ingredients with the wet ingredients. Add the chocolate chips.

• Mix well with your hands until crumbly. Add the soy milk and mix again. Roll the dough into small balls and line them on the baking sheet. Pop them in the oven for 10 minutes. The cookies will be firm on the edges and soft in the centre. They will firm up when they cool completely.

Enjoy!