Vegan Chocolate Chip Cookies
30 mins 
makes 12 
In the world of baking, few things rival the simple delight of chocolate chip cookies. These timeless treats have been bringing comfort and joy to kitchens around the globe for generations, reminding us of warm childhood memories and cozy moments spent with loved ones. Our version of Vegan Chocolate Chip Cookies make these a really accessible treat, no matter what the dietary choices.
So what makes a vegan chocolate chip cookie truly exceptional? The answer lies in the quality of its ingredients. That’s where Food Thoughts’ Oat Mylk Chocolate Chips come into play. Crafted with meticulous attention to detail, these chips are not your average baking companion. They are a testament to the pursuit of perfection, offering a rich and indulgent chocolate experience.
With a foundation of 43% cacao sourced from single-origin ‘fino de aroma’ beans, these chips stand among the top 8% of cacao in the world. Their unique creaminess, achieved by expertly blending oat and rice powder, complements their deep chocolate flavour flawlessly. And the touch of sweetness? It’s just right, making these chips the perfect partner for your cookie creations.
In this recipe, we’ll delve into the art of crafting the perfect chocolate chip cookies using our own oat milk chocolate chips. Join us on a delectable journey that blends tradition, quality, and a touch of modern magic to create vegan cookies that are certainly no compromise and nothing short of perfection.
Recipe for Food Thoughts by Charlotte Avent
You will need
- 85g dairy-free butter, melted and cooled (or regular butter)
- 90g tahini
- 100g caster sugar
- 35g light brown sugar
- 35ml oat milk
- 1 tsp vanilla extract
- 150g plain flour
- Pinch of fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g Food Thoughts Oat Mylk Chocolate Chips
Method
Preheat your oven to 180C / 350F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the butter, tahini, and both sugars for 1 minute. Add the oat milk and vanilla extract and mix again.
In a medium bowl, stir together the flour, salt, baking powder and bicarbonate of soda. Sift the dry ingredients into the butter mixture and stir together using a wooden spoon or spatula.
Add our Oat Mylk Chocolate Chips and mix once more, making sure they’re well incorporated.
Use a cookie scoop to scoop balls of ~50g of dough, placing them about an inch apart on your prepared baking trays. Bake the cookies for 15-17 minutes, rotating halfway through, until the edges are set but the middle feels soft. Remember the cookies will continue to “bake” as they cool so best to slightly under bake them.
Let the cookies cool on the baking sheet for at least 10 minutes, then use a frying spatula to lift them up off the trays to cool completely on a wire rack. Store cookies in an airtight container and eat within 3 days.
