A tasty, light, vegan cookie that is perfect for an evening treat.

I love to experiment with flavours in my recipes and after making amazing biscuits with brown sugar I decided to make them a bit lighter and change the taste by using white sugar. These biscuits taste lighter, less rich and are perfect for an evening snack. I used less chocolate chips here but feel free to add more if you wish.

You will need:

• 3 oz Dairy free butter
• 6 oz Self raising flour
• 2 oz White sugar
• 1tsp Vanilla extract
• 50ml Oat milk
• 1.5oz Chocolate chips

There are minimal ingredients in this mixture as it is a quick, ‘use what you have’ recipe I made up when there wasn’t much in the cupboard. But sometimes simple is better as these taste incredible and I will be making them again.

Top Tips:

• Cream the butter and sugar first to create a smooth mixture
• Add the milk slowly, you might not need it all, go off how the mixture blends together
• In place of vanilla extract you can also add maple syrup or agave nectar
• These can be made plain without the chocolate chips for anyone who doesn’t like chocolate. Make a few plain biscuits first then add the chocolate chips if you want some plain too
• Leave them to cook a little longer (5-10 minutes) if you like crispy, more golden biscuits

Recipe

1. Preheat the oven to gas mark 5
2. Cream the butter and sugar in a bowl
3. Add half of the milk and mix together
4. Add your vanilla extract (other options available or can be left out if preferred)
5. Add the flour, mix until smooth
6. Add in the rest of the milk if needed
7. Make some plain biscuits if needed
8. Add in the chocolate chips and stir until mixed
9. Place spoonfuls of the mixture on a lined baking tray
10. Cook for 15 minutes
11. Leave to set for 10-15 minutes

Cooking tips:

• The cookies will spread out whilst cooking, you can either cut around them once cooked or cook smaller batches
• An ice cream scoop can be used for perfectly round cookies (as you can see I went for the less aesthetic look!)
• Check the cookies are cooked by adding in a knife to see if the batter is cooked, if the knife has dough on it leave them cooking a little longer
• Ovens vary so check whilst cooking you might want to increase the gas mark or leave a little longer

Ingredients to use:

Any ingredients you have will work well, these are just the options I used in this recipe:

• Stork butter – this is now suitable for vegans and is my go to choice for dairy free butter for baking, you will find it in most supermarkets

• Dr Oetker dark chocolate chips – Dr Oetker has some great vegan options, check out their dark chocolate bars or chocolate chips for a vegan option that is easy to use and tastes amazing

• Whitworths sugar – whilst any vegan sugar will do, I like to use one specifically for baking as I think it helps the recipes turn out better. It’s also labelled vegan which some sugars don’t add to the packet