Chocolate Chip Cookies - Guest Chef Amy Stott

Our latest guest vegan vlogger is Amy Stott. 

She is a nineteen year old journalism student from Manchester who aims to spread the vegan message online, through her videos, and educate the public on why veganism is the lifestyle to adopt.

She loves animals, and also enjoy fashion, nature and films.

Here is the recipe!

• 2 1/3 cups of flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 and 1/4 cups of brown sugar
• 1/2 cup of coconut oil
• 1/4 cup of oat milk
• 2 tablespoons of pure maple syrup, room temperature
• 2 teaspoons of pure vanilla extract
• 1 cup of dairy free chocolate chips

1. Preheat your oven to 160-180 degrees. 

2. Prepare a baking tray by lining with grease proof paper or by rubbing a thin layer of dairy free margarine onto the tray itself. 

3. In medium bowl, sift together the flour, baking powder, baking soda and salt.

4. In a separate, larger bowl, cream together the brown sugar, and coconut oil. Then add coconut milk, maple syrup and vanilla and mix until it’s blended. 

5. Add flour mixture to this and continue to beat until combined. 

6. Stir in 1 cup chocolate chips.

7. Roll the mixture into balls and place them onto the baking tray. Be mindful that the mixture will expand so make sure you leave spaces between each ball of mixture to allow them to expand, otherwise your cookies will end up stuck together.

8. Bake for 15-20 minutes or until edges are golden brown. Depending on how big you’ve made your cookies, will determine how long they need to stay in the oven for. Be sure to keep a close eye on them and take them out when the centre is still soft and gooey.