Print
Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies


  • Author: Maki Hojo
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 minutes
  • Yield: 20 1x
  • Category: Appetizer
  • Method: Easy
  • Diet: Vegan
Scale

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

Instructions

  1. 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 2 days ahead.
  2. 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 3 days.