Name: Vegan chocolate chip cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 20 cookies
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

Ingredients

20 serv.

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

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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 two 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 three days.