Vegan chocolate chip cookies

1) Preheat the oven to 180C and line a large baking tray (if you have an oven tray that slides onto the shelves this is the perfect size) with greaseproof paper.
2) Add the dairy-free spread, both sugars, vanilla extract, baking powder, bicarbonate of soda and a pinch of salt into a bowl. Sift in the flour and beat everything until thoroughly combined and smooth.
3) Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated.
4) Use a dessert spoon to drop 10 heaped mounds of dough onto the lined baking tray. Allow plenty of space between each cookie as they will spread a lot during cooking.
5) Bake for 10 minutes, or until golden brown.
6) Remove from the oven and leave to cool on the baking tray.