I’ve made dozens of vegan-inspired cookies and this is by far the most reliable recipe I have settled on. My advice would be to stick to standard (all-purpose) flour if you can. Choosing a gluten-free alternative may alter the texture and rise – this has certainly been the case with my previous cookie bakes. This recipe should result in a chocolatey, chewy deliciously moreish cookie.
Makes 30 small cookies
- Half cup of coconut oil
- Half cup of granulated sugar
- Half cup brown sugar
- Quarter cup of almond milk
- 1 tablespoon vanilla essence
- 2 cups of all-purpose flour
- 1 teaspoon baking powder
- Half teaspoon salt
- 1 cup of chocolate chips
Preheat the oven to 180 degrees.
In a large mixing bowl, add the coconut oil, brown sugar and granulated sugar. Cream until soft. If your coconut oil is solid, allow it to soften at room temperature beforehand.
When combined, stir in the almond milk and vanilla essence, your mixture should now be a lumpy liquid texture.
Next sieve the flour and baking powder in your mixture then add the salt. Stir until a dough forms, then disperse the chocolate chips evenly.
Line a baking tray with parchment paper. Form small dough balls (roughly the size of a ping-pong ball) and place 2 inches apart on the tray.
Bake for 10 minutes or until the edges are light brown. Your cookies may appear a little undercooked but these will become solid when cooled.
When removed from the oven, allow your cookies to cool for 1 minute on the baking tray before transferring them to a cooling rack.
Store in an air tight container.
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