Vegan Chocolate Chip Cookies

Prep time: 15 mins
Cook time: 12 mins
Makes: 20 cookies


  • 125g cold coconut oil
  • 100g golden caster sugar
  • 150g light muscavdo sugar
  • 125ml coconut milk
  • 1 tsp vanilla extract
  • A pinch of flaky sea salt
  • 275g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 200g vegan chocolate chips or vegan chocolate, chopped into small chunks 


Step 1: Start by adding your coconut oil, caster and muscavdo sugar into a bowl and whisk until combined. Now add in the the coconut milk and vanilla then whisk together. 

Step 2: Pour in the flour, baking powder, bicarbonate of soda and a good pinch of flaky sea salt into the mix to make a dough, before folding in  chocolate chips. Let the dough chill for at least 1 hour. 

Step 3: Now heat your oven to 180C/160C fan/gas 4 and line a few baking trays with baking paper. Scoop plum-sized balls of the dough and place them on the baking trays around 2cm apart.

Step 4: Slightly flatten them and then sprinkle with a little more flaky salt (optional). Cook on the middle shelf for around 12-15 minutes or until the cookies have spread and are golden but still soft in the middle.

Step 5: Remove the cookies from the open and leave to cool slightly, before placing the cookies onto a cooling rack. 

Note: you make have to repeat steps 3 to 5 in order to bake all the cookie dough. 

Recipe inspired by BBC Good Food

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