My favourite chocolate chip cookies

I’m a cookie monster. I often feel like I might die if I don’t get something sweet after dinner. It can be almost anything – cookies work well!

This has become my favourite cookie recipe, and I’ve modified it to perfection by making them embarrassingly often... Next time I might make them with dark chocolate and a few drops of almond oil.

Spiced vegan chocolate chip cookies

250 g vegan margarine
(room temperature)

300 ml dark, sticky Muscovado sugar

100 ml plain sugar 

60 g plain soy yoghurt
1 tbsp flaxeed meal or crushed flaxeed
3 tbsp water
----
700 ml wheat flour
1 tsp salt
1 tsp vanilla sugar

1 tsp baking powder

1 tsp ground cardamom

2 tsp ground cinnamon
250g coarsely chopped Fair Trade chocolate

Turn the oven to 200-225°C.

Mix the margarine and sugar well, then add in the yoghurt and the flaxseed mixture.

Combine all dry ingridients with the flour, then combine this with the margarine-sugar mix. Lastly, add in the chopped chocolate.

Cover a baking tray with non-stick baking paper and spoon tablespoon sized portions of dough on it – leave some space between them as they melt and spread while baking.

Bake the cookies for 6-8 minutes. They will be soft when they come out of the oven – let them cool before you move them.