Vegan Chocolate Chip Cookies
These vegan cookies are binded using coconut oil which gives them a lovely coconut aroma, dark chocolate chips are situated throughout the cookies so you get some with each mouthful.
Equipment
- Large Bowl
- Baking Tray
- Silicon mat
Ingredients
- 130 g Plain flour
- 60 g Light brown sugar
- 60 g Caster sugar
- ½ tsp Baking powder
- ½ tsp Salt
- 2 tbsp Almond milk
- 1 tsp Vanilla bean paste
- 2 tbsp Coconut oil
- 100 g Dark chocolate chips
Instructions
- Combine all of the dry ingredients in a bowl.
- Melt the coconut oil, and pour it into the bowl with all of the other wet ingredients.
- Stir together and it will form a cookie dough texture.
- Wrap the mixture in clingfilm in a sausage shape and place in the fridge to set for a couple of hours.
- Preheat the oven to 160°C fan/ 180°C.
- Slice the cookie dough and place on to a silicon mat leaving room for them to spread.
- Bake in the oven for 10-12 minutes, they will look slightly under done when you remove them from the oven but as they cool they will harden.
- Let them cool on the baking tray before transfering them to a wired rack.
- Keep in a sealed container until you serve the cookies.
Notes
If you are allergic to nuts you can switch the almond milk for any other milk alternative.