Vegan Chocolate Cookies

Be aware! These cookies taste better than non-vegan chocolate cookies..

If you follow me on Instagram, you probably know that two weeks ago our daughter Doris Sela was born. Yay! This bundle of joy arrived seven days overdue, on the 5th of January, and is already the most wonderful gift of 2019. Bumping into the “fourth trimester” (giving birth and the few first months afterward), I’ve decided it is time to treat myself with some extra kindness. Besides giving myself the space and time to feel, experience and rest, I think this is the perfect time to bake and eat (!) some vegan chocolate chip cookies. Of course I am more than happy to share the this vegan-chocolate-chip-cookies-that-don’t-taste-one-bit-vegan-recipe with you. Bake now, thank me later 😉

Cooking time: 30 minutes – Yield: 16 cookies

Ingredients 

• 1/2 cup coconut oil, solid (be sure it is not melted at all)*
• 150 grams brown sugar
• 2 teaspoons vanilla extract
• 60 ml coconut milk
• 550 grams all-purpose flour (be sure not to pack your flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 200 grams vegan chocolate, crushed (I’d like to use chocolate with >70% cacao)
• Flaky sea salt, optional

* Not a fan of coconut flavour? Just be sure to select refined coconut oil, which has a neutral scent and flavor.

Method

1. Preheat oven to 190 degrees Celcius. Line a large baking sheet with parchment paper.
2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and whisk until well combined.
3. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
4. Add the dry ingredients into the wet mixture and, using a wooden spoon, stir until ingredients are combined. The batter will be very thick! Fold in the chocolate.
5. Portion the dough out into small balls and transfer them to the baking sheet, leaving a few inches between each cookies for spreading.
6. Bake for 9 to 12 minutes, or until the edges are golden and the centers have set.
7. Sprinkle them with some sea salt, if using.
8. Cool cookies on the baking sheet for 10 minutes before transferring them to cool completely.

Note: If your cookie dough appears too sticky, add in a little more flour; if your cookie dough appears too firm, add in a little more non-dairy milk.

I would love it if you let me know if you tried this recipes and what you think of it! You can share your pictures on Instagram by using #spotavegan or tag @spotavegan.

Bon appétit!

Xx Charlie

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