Yum! These are delicious, if I do say so myself…the only problem with them is stopping eating them! :) These cookies are quick and easy to make, so well worth it.
- 1 teacup of vegan margarine
- three quarters of a teacup of brown sugar
- one quarter of a teacup of treacle sugar
- half a teacup soy milk or rice
- 1 tsp vanilla
- 2 teacups flour
- half teaspoon of salt
- teaspoon of baking soda
- three quarters of a teacup of dark chocolate (dairy free) made into choc chips
Preheat oven to 180. Chop the dark chocolate (my favorite is the organic dark chocolate from Woolworths) into chips/small pieces.
Mix the margarine with the sugar until smooth, add the rice/soy milk and the vanilla essence. Once you’ve mixed that, pour all the dry ingredients in and combine well. The mixture should look quite creamy and not crumbly. If it is looking crumbly, add a little more soy/rice milk. Now add in the chocolate chips and mix so that they are evenly distributed in the mixture.
Take off small bits of the mixture and make into balls. Put the balls onto a greased baking tray and squish down lightly with a fork to form a cookie shape. Put into the oven for 20 minutes, the cookie dough may appear to be a bit squishy still, but that is okay because they harden up when they cool. Remove from the oven and cool.
Photo credit: Andrea Nicola