Name: Vegan chocolate chip cookies
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 125g cold coconut oil -; 100g golden caster sugar -; 150g light muscavdo sugar -; 125ml coconut milk -; 1 tsp vanilla extract -; 275g plain flour -; 1 tsp baking powder -; ¼ tsp bicarb -; 200g vegan chocolate chips or vegan chocolate, chopped into small chunks -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan chocolate chip cookies

1. 125g cold coconut oil -

2. 100g golden caster sugar -

3. 150g light muscavdo sugar -

4. 125ml coconut milk -

5. 1 tsp vanilla extract -

6. 275g plain flour -

7. 1 tsp baking powder -

8. ¼ tsp bicarb -

9. 200g vegan chocolate chips or vegan chocolate, chopped into small chunks -

How to cook deliciously - Vegan chocolate chip cookies

1. Stage

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.

2. Stage

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.