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Chunky Chocolate Chip Cookies

Marchpane & Medlar

Vegan chunky chocolate chip cookies

Here’s an easy peasy old favourite. This is an extra chocolatey, extra chunky version – a treat for chocoholics and cookie monsters alike!

  1. 100g / 3½ oz vegan margarine
  2. 75g / 2½ oz fairtrade soft light brown sugar
  3. 2 tablespoons rice syrup or agave nectar
  4. 175g / 6 oz self-raising flour
  5. 150g / 5½ oz vegan dark chocolate, roughly chopped
  6. 2 tablespoons plant milk of your choice, e.g. soya, rice or oat milk

  • Preheat your oven to 180ºC/350ºF/Gas Mark 4 and grease two baking trays.
  • Cut the chocolate into big fat chunks.
  • Soften the margarine, add the sugar and cream together until light and fluffy.
  • Stir in the rice syrup or agave nectar, flour, plant milk and chocolate chunks and mix well.
  • Place about 18 spoonfuls of the mixture onto the baking trays, allowing space for the cookies to spread a little.
  • Bake for 8-10 minutes.
  • Remove immediately from the baking trays and place on a wire rack to cool.
  • Enjoy!

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