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