Vegan chocolate chip cookies served on a tray

Vegan chocolate chip cookies

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(8 ratings)

Prep: 15 mins Cook: 12 mins Plus 1 hour chilling time

Easy

Makes 20 cookies

Try our best ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal221
  • fat10g
  • saturates8g
  • carbs29g
  • sugars19g
  • fibre1g
  • protein2g
  • salt0.12g
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Ingredients

  • 125g cold coconut oil
  • 100g golden caster sugar
  • 150g light muscavdo sugar
  • 125ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tsp vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp bicarb
  • 200g vegan chocolate chips or vegan chocolate, chopped into small chunks

Method

  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. 

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Comments, questions and tips

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Stephanie Anderson's picture
Stephanie Anderson
16th Oct, 2018
1.05
When I made the batter, I added a little more flour to be on the safe side but, after chilling the dough for over 2 hours, what came out of the oven was a sheet of melted coconut oil. Waste not want not, I ate some of the cooked ‘cookies’ but all I could taste was coconut oil. I would not recommend this recipe.
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