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Vegan chocolate chip cookies

Try our best ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits

  • Prep: 15 mins
    Cook: 12 mins
    Plus 1 hour chilling time
  • Makes 20 cookies
  • Easy
  • Makes 20 cookies
  • Easy
  • Calories 221
  • Carbohydrates 29
  • Saturated Fat 8
  • Sugar 19
  • Protein 2
  • Fat 10
  • Fibre 1
  • Salt 0.12

Nutrition per serving

  • Calories 221
  • Carbohydrates 29
  • Saturated Fat 8
  • Sugar 19
  • Protein 2
  • Fat 10
  • Fibre 1
  • Salt 0.12

Ingredients

  • 125g cold coconut oil
  • 100g golden caster sugar
  • 150g light muscavdo sugar
  • 125ml coconut milk
  • 1 tsp vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
  • ¼ tsp bicarb
  • 200g vegan chocolate chipsor vegan chocolate, chopped into small chunks

Method

  1. Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead. 

  2. Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days. 

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