Vegan Milk Chocolate Cookies
These vegan milk chocolate cookies, are soft, chewy and chunky. They make a delicious treat and are beginner friendly.
Making the Cookies
In a medium sized bowl, cream together the butter, sugars and vanilla extract using either a paddle attachment on a stand mixer, wooden spoon or hand whisk.
Add the flour, baking powder, chocolate and milk in the bowl. Work the dough together to form a dough.
Shape the cookie dough in to 6-8 equally sized balls. For accuracy, I weigh the cookie dough (80g) on my scales.
Refrigerate the cookie dough balls for at least 30 minutes. Line a tray with greaseproof paper and preheat the oven to 180 degrees.
Space out the cookie balls evenly on the tray and bake for 10 minutes. Allow to cool slightly before serving.
Chef Tips
Chill cookie dough. If you're like me and hate when your cookies spread too thin, chill the
Warm Cookies. It’s hard to resist freshly baked cookies, but let them cool for at least 10 minutes. This way, you’ll avoid burning your mouth on hot chocolate and enjoy them at their best.
These vegan milk chocolate cookies, are soft, chewy and chunky. They make a delicious treat and are beginner friendly.
- 100 g Light brown sugar
- 60 g Caster sugar
- 120 g Plant block butter (I use Flora)
- 250 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla extract
- 2 tbsp Oat Milk (can use alternative plant milk)
- 180 g Vegan Milk Chocolate (chopped or chips)
In a bowl, cream together the butter, sugars and vanilla extract.
Add the flour, baking powder, chocolate and milk in the bowl. Work together to form a dough. You can do this by hand or using the paddle attachment on a stand mixer.
Shape the cookie dough in to 6-8 equally sized balls. For accuracy, I weigh the cookie dough (80g) on my scales.
Refrigerate the cookie dough balls for at least 30 minutes. Line a tray with greaseproof paper and preheat the oven to 180 degrees.
Space out the cookie balls evenly on the tray and bake for 10 minutes. Allow to cool slightly before serving.