I love Cookies so much. I used to always get one of the White Chocolate Chip ones from the Marks and Spencers Bakery every single time we went. They were both chewy and gooey at the same time with a bit of crisp on the edge. Absolutely delicious.
So I have tried making cookies before, not very successfully and to be honest I was put off by my failed attempts. That is until I caught the bug for baking again recently. I found a Vegan Chewy Sugar Cookie recipe online, all I needed to do was replace some of the ingredients to make it completely Becki friendly.
Believe me, I was not only surprised that it worked but also delighted by how good they tasted. I'm sure so were the people I shared them with! Here is the recipe for you guys to try at home. A word of warning, they are crazy sweet and highly addictive!
Ingredients: (Makes 18 cookies)
2 1/4 US Cups Gluten Free Plain Flour
1/2 tsp GF Bicarbonate of Soda
1 tsp GF Baking Powder
1/2 tsp Salt
1 1/2 US Cups Caster Sugar
1/4 US Cup Plain Plant Based Yoghurt (I used Homemade Cashew Yoghurt)
1 tbsp Cornflour
6 tbsp Vegan Butter
1/3 US Cup Vegetable Oil
1 tbsp Plant Based Milk (I used Cashew Milk)
2 tsp Vanilla Extract
Toppings of your choice; I used Moo Free Chocolate, Tesco White Chocolate Buttons and Sugar
Method:
1: Measure the Flour, Bicarbonate of Soda, Baking Powder and Salt then put together in a small bowl, whisk until fully combined.
2: Measure the remaining ingredients apart from the toppings, place into a large bowl and whisk together until completely combined.
3: Once the sugar mix has been completely whisked, it should look like a sugary syrup without any lumps. Start adding the dry mix to the wet mix a bit at a time, gently mixing each time.
4: When you are adding the last bit of dry mix, swap to a wooden spoon as it will then be turning into cookie dough and you want it to stay as one big ball of dough.
5: Using a rubber spatula, get all of the remaining flour and remnants off of the bowl and into the dough ball, mixing it altogether.
6: Then place a sheet of clingfilm over the bowl and put the bowl into the fridge for an hour to set.
7: Once the hour is up, preheat the oven to 180c and get the bowl out of the fridge. Prepare some baking trays with some baking paper, you will need to bake one batch of cookies separately unless you have a bigger oven. The dough should be stiff enough for the spatula to stand on it's own.
8: Start by picking up a plum sized amount of dough from the main ball and roll it into a ball in your hands. Then place on the baking tray and flatten with the rubber spatula. Repeat until your baking sheets are full, leaving a good amount of space between the cookies.
9: Choose your toppings, I smashed up some Moo Free Chocolate and sprinkled on the cookies for 6 of them, then pressed it down into the dough before placing in the oven. I did the same with the Tesco White Chocolate Buttons for the second batch and for the third batch I left them plain.
10: Put the cookies in the oven for around 12 minutes, if cooking two sheets at the same time without a fan oven. One sheet will need slightly longer but you will be able to tell by sight. The cookies are ready when they are slightly browning on the edges and golden in the middle.
11: The cookies will still feel dough like when you take them out of the oven, leave them to sit for 5 minutes on the tray first without touching them (unless you have plain cookies you want to add sugar to, do this now and gently press the sugar into the cookie). Then after that time, transfer them to a cooling rack.
12: Once cooled you can cut them up if they attached to each other during baking, then with a spatula carefully lift off of the baking sheet. If like mine they are gooey, you will need to do this with a spatula and be careful when handling them as they are so soft they will break apart. But that's why they taste so good and melt in the mouth!
13: Then enjoy with a glass of Almond Milk or on their own. They're crazily good, I promise!
