VEGAN TRIPLE CHOCOLATE CHIP COOKIES

Since discovering dairy-free white chocolate, I’ve had the idea to recreate one of my favourite cookies: the Triple Chocolate Chip Cookie!

Whilst perusing instagram the other day, it just so happened that Jess from WhatJessicaBakedNext.com posted a recipe for them and I knew I had to make a vegan version ASAP.

Jess is a genuine baking genius so I felt confident that her recipe would be the perfect basis for mine. I simply swapped butter for vegan butter, egg for a cornflour (or arrowroot powder) substitute, added more flour and used dairy-free white, milk & dark chocolate.

The result was even more delicious than I could have hoped for…

INGREDIENTS

• 110 g / 1/2 cup vegan butter such as Vitalite, Pure or Earth Balance
• 200 g / 1 cup light brown sugar
• 1 tbsp cornflour mixed with 1 tbsp water
• 1 tsp vanilla extract
• 180 g / 1 1/3 cup + 1 tbsp plain flour
• Pinch of salt
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 3 tbsp cocoa powder
• 100 g 1/2 cup mix of dairy-free milk and dark chocolate, chopped into small chunks (I used Moo Free)
• 100 g 1/2 cup dairy-free white chocolate, chopped into small chunks (I used Choices)

INSTRUCTIONS

1. Preheat the oven to 190 C / 375 F. Line two large baking trays with parchment paper.
2. Cream the vegan butter, sugar and vanilla together until light and fluffy. Add the cornflour mixture and mix in.
3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until thoroughly combined.
4. Fold in the chocolate so it's evenly distributed in the dough.
5. ...............................

for full recipes please see : wallflowerkitchen.com

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