Cookies aren’t my forte…..
Neither is dark chocolate.
However, because I know a lot of people absolutely love them, especially when chocolate’s involved I went searching for a simple recipe.
Luckily for me Daily Rebecca came up trumps and posted The BEST Vegan Chocolate Chip Cookies ready for me to do my thing with!
These turned out great. Moist, fluffy AND chewy – just how a cookie should be! (as long as you don’t over cook them)
Don’t they look good????!!
You’ll be able to order these once Paula’s Vegan Bakery is up and running (hopefully early August) but in the meantime if you fancy doing your own, now’s your chance!
What you’ll need: (it’s in cup’s I’m afraid, so you’ll need to use a converter to grams)
½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups self raising flour
1 teaspoon bicardonate of soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan dark chocolate (broken up in to chunks)
What you’ll need to do:
Firstly you’ll need to pre-heat your oven to 200 degrees.
Next mixed together the coconut oil and brown sugar, until it’s nice and creamy. Add the almond milk and vanilla – it’ll be pretty runny but don’t worry that’s how it’s supposed to be.
Next in a separate bowl mix your bicarb of soda, baking powder and salt and then combine all together into the one bowl. You’ll find the ingredients lumpy, but don’t worry, just fold in the chunky chocolate until it’s all mixed in together.
Next you’ll need to use a dessert spoon and lump the mixture onto some greased proof paper on a baking tray. Don’t worry about flattening them out as the heat will do that for you – just make sure they aren’t too close together.
Then pop them into the oven and bake for about 8-10 minutes (please do keep an eye on them) once they start to harden round the edges and don’t leave in imprint if you touch the top – they are done. You don’t want them too hard.