Vegan Cookie Dough Recipe

• 65g vegan butter

• 195g of all-purpose flour

• 130g brown sugar (packed)

• 85g of vegan chocolate chunks

• 2 tablespoons non-dairy milk

• 1 teaspoon vanilla

• 1 tablespoon cornflour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 9 – 12 inch cast iron skillet or cake tin

1. Preheat your oven to 170 degrees Celsius.

2. Combine your all-purpose flour, cornflour, baking soda and salt in a bowl, ready to add to your wet mixture.

3. Melt your vegan butter over the hob and once fully melted, remove from the heat and add in your brown sugar. Then pop in your vanilla and non-dairy milk and mix until combined.

4. Stir in your already combined flour, cornflour, baking soda and salt until evenly mixed. Then, add your vegan chocolate chips.

5. Grease your 9-12 inch cast-iron skillet or cake tin with a bit of vegan butter and pop your mixture in. Bake for 15-20 minutes until the edges of your cookie are golden brown, so the middle’s crisp on top but gooey inside.

Top tip: Serve straight away with a non-dairy ice cream flavour of your choice. Gooey chocolate and melted ice cream – delish.