VEGAN CHOC CHIP COOKIES
Gooey, melt-in-your-mouth, crumbly cookies that your friends won’t believe are vegan!
prep time 10-15 mins total time 20-30 mins serves 10
100g dark chocolate
100g plain chocolate
100g coconut oil
100g brown sugar
100g caster sugar
1 tsp vanilla
1/4 (60ml) cup non-dairy milk
1 tsp baking powder
Pinch of salt
Chop up your chocolate into small chunks (or otherwise buy vegan choc chips if you’re lucky enough to find them!).
Whisk together the sugar and coconut oil until completely combined.
Add the milk and vanilla and whisk together.
Sift in the flour and add the baking powder and salt. Fold together until it resembles cookie dough.
Finally fold in the chocolate chunks (get stuck in with your hands if you want!)
Cover and chill in the fridge for 1 hour.
Preheat oven for 180°C. Line two baking trays with parchment paper.
Separate the cookie dough in half and roll 5 golf-ball-sized cookies from each half (I like to do this to make them even) to make 10 cookies. Place on the trays with space in between each cookie for them to spread. Push down gently on each cookie to flatten slightly.
Bake in the oven for 10-15 minutes, removing from the oven just before they look done (they continue to cook outside of the oven so this is key to the perfect gooey cookies). Mine were ready at 12 minutes.
Leave to fully cool, and enjoy!
It’s important you keep an eye on the cookies so you don’t overcook them, as they continue to cook outside of the oven and this is key to the gooey-ness of the cookie! Just before they look totally done, take them out of the oven. Also be patient and allow them to properly cool. The chocolate will actually stay melted even when the cookies have cooled down.
Feed your inner child and enjoy with a cup of plant milk.
Store in an air-tight jar.
I like to microwave them to heat them up a bit so they always feel like they’ve just come out of the oven.