I’ve followed a lot of vegan chocolate chip cookies which describe themselves as ‘the best’ and had varying degrees of success with each. My super awesome vegan friend Deborah made me some of these a few weeks ago (months ago? My days all smush into one) and I decided I’d return the favour and make some for her. Everyone could do with fresh baked goods, even if it’s something they’re perfectly capable of making themselves!
I only changed the recipe very slightly from the original one from Vegan Housewives – I put in a little less vanilla extract because one tablespoon seemed like an awful lot to me; perhaps I’m wrong. I also used roughly chopped chocolate because sometimes chips are just too small, and I used melted coconut oil. They’re so soft and delicious and quite possibly the best!
Chocolate Chunk Cookies
Ingredients (makes 15-ish cookies)
2 cups of plain flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup light brown sugar
1/2 cup of coconut oil, melted
1/2 tsp. vanilla extract
1/4 cup + 1 Tbsp. non-dairy milk
I cup of chocolate chips or one 100g bar of dark chocolate, chopped
1. Preheat the oven to 350ºF/180ºC/Gas 4. In a baking bowl, sieve together the flour, baking soda and baking powder and stir in salt.
2. In a separate bowl, mix together the sugar, coconut oil, vanilla and milk.
3. Pour the wet ingredients into the dry ingredients and mix. The mix seems really dry for a while but keep mixing and it will come together.
4. Fold in the chocolate chips.
5. Scoop out tablespoons of the cookie dough and roll into balls, then flatten. Place on a lined or greased baking sheet, spaced about 1.5 inches apart. Work quickly to avoid eating all the raw dough.
6.The original recipe bakes the cookies for 7-8 minutes but mine took more like 12 on the top rack so check them after about 8 minutes. They will still be quite soft but they will crisp up as they cool. Cool for a few minutes on the baking tray, then transfer to a wire rack.