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