Quick & Easy Veggie Choc Chunk Cookies
Everybody loves chocolate chunk cookies. I tend to find that the dessert and baking recipes in vegetarian cookbooks are all rather worthy and dull. You can up the health quotient of these cookies by using wholewheat flour, it does work well to add some nuttiness to the flavor, you can even add some nuts, but they are not intended to be a good for you dessert, just a straightforward occasional treat.
For a half sugar and half fat version of these cookies – just eat half a cookie!
- Half a cup Vegan Margarine, (non vegans can use butter)
- 2 tablespoons Corn /golden syrup, (non vegans can use honey)
- Half a cup Soft brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- One and a half cups All Purpose Flour
- 2 teaspoons Baking Powder
- Half a cup Vegetarian chocolate chunks, or 4oz roughly chopped, (plain for vegan recipe)
Vegetarian Chocolate Chip Cookie Step By Step
- Refrigerate the chocolate chunks
- Preheat the oven to 350F/180C/Gas 4
- Sift together flour, salt, baking powder and cinnamon
- Melt the butter/margarine in a small saucepan
- Add the honey or syrup and the sugar to the butter and stir them in, keeping the heat low, until the sugar has dissolved fully
- Turn off the heat
- Add the flour mix and stir in until fully combined
- Be ready to work really fast now.
- Add the cold chocolate chunks and mix in quickly until evenly spread, you want the chocolate to melt a smidge to give you a slight marbled look, but not so much that it fully combines, you want to be able to bite into chocolate chunks
- Form the mixture into walnut sized balls and place on a cookie sheet. It makes about 15, but don’t be upset if you get 12 or 18, life is like that.
- Place onto a greased cookie sheet, with a two inch exclusion zone around each ball to allow the cookie to spread as it cooks, and put in the oven.
- Cook for ten minutes.
- Transfer to a wire rack to cool before eating.
The best way to transfer cookies from the sheet to a rack to cool is a fish slice, it supports their weight whilst they’re still warm, so they don’t fall in half as you try and move them.
Once you’ve tried these cookies, you’ll want to make more, get some good cookie sheets to help you out.
Using a cooling rack is key to good cookies, it allows the air to move around, cooling the cookies evenly, reducing cracking, and stops the cookie from going soggy.
Baking for vegetarians is not too hard. Never use animal fats obviously, and check any pre-packaged components like ready rolled pastry which may hide pig-parts. Food colorings can be a source of veggie-horror, some reds are made from mashed beetles.
Vegan baking is tougher. Butter, milk, buttermilk and honey are all no-nos. Milk and white chocolate are out as are cream and yogurt. Vegetarian margarines such as sunflower spread are much better than they were, but the biggest problem is satisfactorily replacing eggs.