These vegan cookies are delicious! They come out beautifully and are more on the cakey side so are awesome to pop things in the middle of your dough for a surprise and even better with ice cream!

 

What you will need to make 12 cookies:

Prep and baking time: 30 minutes

Ingredients

• 1/4 cup vegan room temperature Butter - we used the Olivani's dairy free variety
• 1/4 cup melted Butter (or coconut/olive oil)
• 3/4c - 1 cup Caster Sugar
• 3 Tbsp - 1/4 cup non-dairy Milk - we like soy milk
• 1 tsp Vanilla Extract
• 2 cups Wholemeal Flour or plain (up to you!)
• 1 Tbsp Thea Matcha
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4c chopped Chocolate of choice - or add some cacao butter instead !

Gadgets

• Mixing bowls and spoon
• Measuring Utensils
• Knife and Chopping Board for the chocolate
• Baking Tray and Paper

Method

Preheat your oven to 180C 

Step 1: Cream together the room temperature butter and sugar until combined and and a thick fluffy texture.

Step 2: Add the melted butter or oil, soy milk and vanilla extract and mix carefully until combined.

Step 3: In a separate bowl sift and mix together all the dry ingredients (but not the chocolate if you're using any)

Step 4: I like to add the dry to wet to not waste as much of the dough as possible - carefully folding it in to avoid over working it.

The mixture will just come together and may seem dry but is the reason why it's more of a cakey texture. Add in chocolate bits at this point and fold slowly to combine. *NOTE* I made some with white chocolate as I was serving these to my friends and family and knew they liked it but left some without the chocolate which was still great!

Step 5:  Line your baking tray with baking paper or butter/oil. Push the dough together, grab around 1 Tbsp handfuls and roll into balls lightly pressing them down. Making around 12 or however many you can - just make them as even as possible.

Step 6: Bake at 180C for 10-12 minutes or until golden brown.

 

 

Thea Tips:

 

• Serves great with some hot Matcha tea - we keep ours without froth in these situations. 
• Brown sugar and a higher ratio of melted butter will make your cookie chewier
• I always recommend to use a good quality chocolate in your cookies - a favourite is Whittakers 72% dark chocolate (it's so damn good). We believe the chocolate you eat should be the chocolate you cook/bake with. Inspired from one of my favourite chefs Gennaro Contaldo who says this about wine.
• If you want to check out some vegan alternatives here in NZ because it is rather difficult to find here check out Vegan Society, we found our alternative was vegan through here.

 

 

 

With inspiration from Liv's Healthy Life. She makes so many amazing videos and follows a vegan lifestyle, please check her out! Check out the video that we based our recipe on here