Loaded vegan cookies

Chewy vegan loaded cookie gloriousness from the Community Kitchen’s pastry chef, Charlotte Fuller.


Makes 10 large cookies

110g vegan margarine or butter

200g light brown sugar

1tbsp cornflour

220g plain flour

1/2 tsp each of salt, baking powder, bicarbonate of soda

200g of your filling – nuts, chocolate chips, marshmallows, dried fruit (or a combination)

Cream together vegan margarine or butter with light brown sugar

Combine cornflour with 1 tbsp water then add to the sugar mix and combine well

Add 220g plain flour, then salt, baking power, bicarbonate of soda and mix well

Add 200g of your filling (nuts, chocolate chips, marshamallows, dried fruit or a combination)

Divide into 10 balls and place well spaced apart on a large tray

Bake at 165 degrees for about 12 mins or until golden and cracked and still soft (they will harden up as they cool)

Method

Cream together vegan margarine or butter with light brown sugar

Combine cornflour with 1 tbsp water then add to the sugar mix and combine well

Add 220g plain flour, then salt, baking power, bicarbonate of soda and mix well

Add 200g of your filling (nuts, chocolate chips, marshamallows, dried fruit or a combination)

Divide into 10 balls and place well spaced apart on a large tray

Bake at 165 degrees for about 12 mins or until golden and cracked and still soft (they will harden up as they cool)

Ingredients

Makes 10 large cookies

110g vegan margarine or butter

200g light brown sugar

1tbsp cornflour

220g plain flour

1/2 tsp each of salt, baking powder, bicarbonate of soda

200g of your filling – nuts, chocolate chips, marshmallows, dried fruit (or a combination)

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