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Makes 18 large cookies
Prep time: around 15 minutes
Cook time: 12 minute
Total time: around 30 minutes
Dough is suitable for freezing- instructions on this below.
So I’m really excited about this one. I used to cook cookies with my mother all the time. Her 1971 Good Housekeeping Cookbook was our recipe bible. Today I decided to make a vegan version. So this is a tribute to my Momma, her awesome cooking and all round inspiration. I’ve still got that 1971 Good Housekeeping Cookbook so in terms of a vegan cookie that is a direct throwback to the ones we used to make, this is going to be about as close as it gets.
I’ve added something a little extra as well. In order to help me have *some* self control, I’m freezing half the batch and adding instructions on how to bake the, from frozen so you can enjoy a home baked fresh cookie ANY time without making (and probably eating) all 18. And they are large!
150g dairy free margarine
150g granulated sugar
150g brown sugar
1 tsp vanilla extract
2 tbsp ground flax
2.5 tbsp water
350g self raising flour
0.5 tsp baking powder
Large pinch salt
200g vegan chocolate chips or chopped chocolate.
1. In a small bowl, mix the flax and water and set to one side. This needs 5 minutes to thicken before using later in the method
2. Preheat the oven to 180C and line baking sheets with non stick parchment paper
3. Cream the butter with the sugar and essence
4. Beat in the flax mixture
5. Fold in the sifted four, baking powder, salt and chocolate chips
6. Drop rounded tbsp of mixture onto the baking sheet (however many you want to cook, this recipe should make around 18 large cookies). See freezing instructions at the end if there is dough remaining.
7. If you want uniform cookies either use an ice cream scoop or round the dough into more ball like shapes with wet fingers. Don’t flatten the mixture as it will spread on its own.
8. Bake for around 12 minutes. Until the edges are starting to turn golden. If you want chewy bakery style cookies, 12 minutes worked well. When you take the, out of the oven they will be VERY soft so leave on the tray to cool for 10 minutes before transferring to a wire rack. For a crisper cookie, leave in an extra minute or so. Keep an eye on them!
Follow steps 6 & 7 but instead of putting in the oven, place in the freezer for an hour. After an hour, remove the dough balls and store in an air tight container in the freezer until you want a fresh cookie.
To cook, take the number of dough balls from the freezer and rest on the baking tray you will use for 10 minute while you pre-heat the oven.
Follow the same cooking instructions as above but allow 1-2 minutes extra cooking time. I’d advise cooking a ‘normal batch’ before cooking from frozen so you know what cooked looks like.