These delicious vegan chocolate chip cookies are the perfect sweet treat.
125g (4.4 oz) dairy-free butter
150g (5.2 oz) soft brown sugar
1 tbsp ground flaxseed, mixed with 2.5 tbsp hot water
1 tsp vanilla extract
150g (5.2 oz) plain flour
150g (5.2 oz) oats
100g (3.5 oz) dairy-free chocolate chips
Preheat the oven to 180°C/350°F/Gas 4. Then, in a large bowl cream together the dairy-free butter and soft brown sugar for 1-2 minutes until well combined. Next, add the ground flax mixture and vanilla extract, and mix in. Then add the flour, oats and chocolate chips, and mix into a dough. Leave to chill in the fridge for 20 minutes.
Line a baking tray with parchment paper and roll 3 tablespoons of cookie dough into a ball; place onto the tray and flatten slightly. Repeat this with all of the mixture, being sure to leave gaps as the cookies will spread. Place in the oven for 15 minutes; the cookies should start to set and brown on the edges, but still be soft. Leave the cookies for 10 minutes to cool down (as they will be too soft and will break if you move them too quickly).