SOLD's Chocolate chip vegan cookies
A new recipe that we can't wait to start trying, give it a go at home yourselves!
Makes: 20
Prep time: 15 minutes + 1 hour chilling
Cooking time: 10-15 minutes
What you need
- Mixing bowl which attaches to an electric mixer
- whisk and K beater
- scales
- mixing spoon
- spatula
- spoon
- teaspoon
- bowls to weigh into
- small glass
- baking tray and parchment/greaseproof paper
Ingredients
- 125g coconut oil
- 100g caster sugar
- 150g light muscovado sugar
- 125ml coconut milk (any dairy free alternative will do)
- 1tsp vanilla
- 275g plain flour*
- 1tsp baking powder*
- 1/4tsp bicarbonate of soda
- 200g vegan choc chips*
Method
- Wash your hands with warm water and soap, make sure you dry them thoroughly.
- Pre heat the oven to 180c.
- Cover the baking tray with parchment/grease proof paper.
- Weigh out all your cookie ingredients into separate bowls
- Cream the two sugars and coconut oil together until completely combined. Either with the mixer or by hand.
- Once the sugar and oil mixture is a smooth paste, change to a K beater to mix the coconut milk and vanilla in until combined or mix together by hand
- To the bowl add the flour, baking powder, bicarbonate of soda and mix to make a thick batter.
- When you have a smooth batter, fold in the chocolate chips by hand.
- Transfer the cookie mix into a container and chill in the fridge for a minimum of 1 hour to firm up.
- Roll the cookie batter into plum sized balls and place well-spaced apart on the pre lined tray. Using your hand or the back of a spoon press down the ball of cookie to flatten slightly.
- Bake for 10-15 minutes until the cookies have spread and are golden around the edges, but still soft in the middle.
- Leave to cool and firm up on the tray before moving. Enjoy!
They will keep in an air tight container for 3 days.
Please note: All text marked with * are allergens or ingredients that may contain allergens.