Malted Chocolate Chip Cookies Vegan Food

VEGAN WITH A VENGEANCE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together the margarine and sugar until fluffy.
• Add the molasses and vanilla.
• Add the flour, baking soda, and salt, and mix well.
• Fold in the chocolate chips.
• Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.

MALTED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
• Whisk together the flour, malted milk powder, baking powder, cornflour, baking soda, and salt. Set aside.
• Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips and malted milk balls.
• Roll the dough into 1.5oz balls, place on the prepared baking tray, and press the extra chocolate chips on top. Bake for 10 - 12 minutes. Do not over-bake.
• Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

MALTED MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

MALTED MILK CHOCOLATE CHIP COOKIES - WOW!

Steps:

• In a mixing bowl, combine the first five ingredients; beat for two minutes.
• Add egg.
• Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
• Stir in chocolate chips& chunks.
• Shape into 2" balls; place 3" apart on ungreased cookie sheets.
• Bake at 375 for 12-14 minutes or until golden brown.
• Cool for 2 minutes on the tray before removing to wire racks.

CHOCOLATE CHIP SPELT COOKIES (VEGAN)

Steps:

• Preheat oven to 375F degrees. Coat cookie sheets with cooking spray or line them with parchment paper.
• Place peanut butter in a microwave-safe bowl. Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.
• In large bowl add flour, baking soda, and salt. Add peanut butter, maple syrup, and vanilla and stir until blended. Fold in the chocolate chips.
• Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie. Flatten slightly.
• Bake 15-17 minutes, or until golden brown. Cool for about 5 minutes on the cookie sheet. Transfer to a wire rack and allow them to cool completely.

MALTED CHOCOLATE CHIP COOKIES

Steps:

• In a mixing bowl, combine shortening, brown sugar, malted milk powder, chocolate syrup, and vanilla; beat for 2 minutes.
• Add egg and mix.
• In a small bowl mix flour, baking soda, and salt.
• Gradually add to creamed mixture.
• Stir in chocolate chips and chunks.
• Shape into 1 1/2 - 2-inch balls; place about 3-inches apart on ungreased baking sheets.
• Bake at 350° for 10-12 minutes or until golden brown.
• Cool for 2 minutes on pan before removing to wire racks to cool completely.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made two days ahead.
• Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to three days.

CHOCOLATE MALTED COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

MALTY CHOC CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Beat the butter and sugars in a bowl until light and fluffy, then beat in the eggs one at a time.
• Add the flour, malted milk drink powder, baking powder and a good pinch of salt, then stir with a wooden spoon until the mixture forms a dough. Tip out onto the work surface and gently knead in the chocolate. Divide the mixture into 20 pieces, roughly the size of a whole walnut. Roll each piece into a ball and place on the baking trays, leaving plenty of room for the cookies to spread. Flatten each ball slightly with your hand.
• Bake for 10-12 mins until starting to turn golden brown on the edges. Remove from the oven, leave on the baking tray for 5 mins to cool slightly then transfer to a wire rack to cool completely. Will keep in a cake tin or cookie jar for up to 5 days.

HOMESTYLE VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (176°C).
• In a bowl, sift in the flour, baking powder, and baking soda.
• Add the sugar and salt, and stir until well combined.
• In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
• Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
• Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
• Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
• Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
• Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.

MALTED CHOCOLATE CHIP COOKIES - VEGAN

Steps:

• Preheat oven to 350°F.
• Mix all the dry ingredients together.
• Mix all the wet ingredients together.
• Mix everything together.
• Shape into 8-12 balls, put on cooked sheet lined with parchement. Flatten slightly. Leave room between them because the will spread out.
• Bake for 10-12 minutes at 350°F.