Chewy Chocolate Chip & Walnut Cookies (Vegan)

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These chocolate chip cookies are made using an old family recipe which I've veganised by swapping the egg for a tablespoon of syrup. This affects the texture, but in a good way - as it changes them from firm and biscuity to soft and chewy! They're really quick and easy to make and taste pretty much like the ones you buy in the shops.

Makes 20

• 200g/8oz SR flour
• 150g/6oz soft brown sugar
• 125g/5oz dairy-free spread
• 50g/2oz dairy-free chocolate chips
• 50g/2oz chopped walnuts or pecans
• 1 tbsp golden syrup
• 1 tsp vanilla extract

Heat oven to 190C/180C Fan/Gas 5.

Rub the spread into the flour (or blend in the food processor).

Mix in the sugar, syrup and vanilla.

Stir in the chocolate chips and walnuts.

Divide the dough into about 20 pieces and roll into balls, using your hands.

Place well spaced apart (they will spread!) on greased baking trays, and flatten slightly.

Bake for 10-12 minutes, until golden.

Cool for a few minutes on the tray so that they firm up a little and then remove and place on a wire rack to cool completely.

Suitable for freezing.

Alternatives: Swap the chocolate chips and walnuts for chopped dried fruit, glacé cherries, stem ginger etc.

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