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Chocolate Chip Cookies

Yields12 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Vegan Chocolate Chip Cookies

 100 g Sugar
 165 g Dark brown sugar
 1 tsp Salt
 120 g Refined coconut oil
 60 ml Non-dairy milk
 1 tsp Vanilla extract
 185 g Flour
 ½ tsp Baking soda
 230 g Vegan chocolate
 30 g Doisy & Dam buttons(one small bag)
1

In a large bowl, mix the sugar, dark brown sugar, and salt.

2

Melt the coconut oil in a microwave using 10 sec bursts stirring between, until fully melted.

3

Add the melted coconut oil to the sugar mix and whisk until combined.

4

Whisk in the non-dairy milk and vanilla extract, until all the sugar has dissolved and the batter is smooth.

5

Sift in the flour and baking soda, and fold the mixture with a spatula - don’t overmix!

6

Fold in the chocolate chunks.

7

Preheat oven to 180C (350F).

8

Chill the dough for at least 30 mins in the fridge.

9

Scoop the dough with an ice cream scoop onto a baking tray lined with greaseproof paper - I usually only bake half of the dough at a time so the tray isn't overcrowded.

10

Bake for 12-15 mins, or until the cookies just begin to brown.

11

Remove from the oven and push a Doisy and Dam button into the centre of each cookie - watch out as they will fully melt!

12

Cool completely.

Nutrition Facts

Servings 12