Now, I’m not going to lie I’ve actually posted this cookie recipe on my blog before but since then I feel like I’ve really nailed the recipe and tweaked it to fit what I’m looking for from a cookie.
If you want to see the original recipe, read this post: Cookies.
They’re delicious, they’re naughty but everyone needs a treat in their lives every so often right? This recipe makes around 20 cookies (depending on how big you make them) and honestly, the cookie dough by itself is something I’d make.
If like me you find that vegan cookies in the supermarkets just aren’t quite what you’re looking for, then this recipe is for you.
Also you could mix it up by replacing the choc chips with either vegan smarties, you could put raisins in if you’re not into chocolate, or honestly, whatever tickles your pickle. Let’s bake!
♡ 150ml melted coconut oil
♡ 120g brown or demerara sugar
♡ 120g caster sugar
♡ 375g plain flour
♡ 120ml almond milk (or other dairy-free milk alternative)
♡ 1 and 1/2 tbsp vanilla extract (the paste is my favourite to use)
♡ 1 tsp baking soda
♡ 1 tsp baking powder
♡ A sprinkling of Himalayan sea salt
♡ 200g dark chocolate chips
- Preheat your oven to 180 degrees.
- In a large mixing bowl, add the melted coconut oil, brown sugar and granulated sugar and stir until well mixed.
- Add in the almond milk and the vanilla paste.
- A little bit at a time start to add the flour, followed by the baking powder, baking soda and salt. You’ll need to stir it using a silicone spatula or wooden spoon until a dough forms – it should be nice and thick (like cookie dough).
- Add the chocolate chips to the dough and make sure they’re evenly spread throughout the mixture. At this point, I’d recommend having a taste of the dough (cause you want to make sure it’s super delicious right!).
- Onto your baking tray, which doesn’t need to be greased due to the coconut oil – but if you prefer use baking paper, place rounded tablespoons of the mixture about 2 inches apart. For reference, on my baking tray I managed to make 5 cookies on each tray.
- Bake for 11-14 minutes until they’re starting to go golden brown at the edges and the top is completely baked.
- Take out and let cool for 1 minute before placing them onto a cooling rack.
- As they’re cookies, they’re cooled enough to eat after about 10 minutes. Trust me, this is the best time to eat them, whilst the chocolate chips are still all gooey and melting in your mouth.
- The only thing left to do is try not to eat them all in one sitting. I tend to put these on my cake display and they last a good week or so before they start to go hard. They’re a super soft cookie mixture, which is definitely the best in my eyes.
If you try this recipe I’d love for you to tag me in your posts on Instagram. On my Insta you can see more of my inspirations, illustrations and just more of me too! See you there x