Vegan Chocolate Chip Cookies
Crispy on the outside, gooey on the inside, and perfect with a hot cup of plant milk or tea, we're sure you'll love these chocolate chip cookies! Make with either white or spelt flour for slightly different results!
Ingredients
- 1 cup white flour or spelt flour
- 1/2 tsp baking soda
- 1/4 cup coconut sugar or white sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp pure vanilla extract
- 2 tbsp oil
- 2 tbsp milk of choice plus more if needed
- 1/3 cup dark chocolate roughly chopped
Instructions
- Add all dry ingredients into a large bowl, and mix to combine.
- In the same bowl, add in wet ingredients.
- Mix until you have a cookie-dough texture. (If too dry, add milk 1 tbsp at a time.)
- Form the cookie dough into one big ball, then refrigerate for at least 2 hours.
- Once you are ready to bake them, preheat the oven to 180 degrees celcius.
- From dough into little balls and place on a baking sheet on a baking tray. Leave space between them so they don’t stick when they bake!
- Bake for 12 minutes on the centre rack.
- They will look underdone / gooey when you take them out. (that’s normal!) If the cookies didn’t spread enough, you can press them down with a fork.
- Let them cool down slightly and enjoy!
Notes
The white flour cookies turn out crispier, and the spelt flour cookies turn out gooier, but both are delicious! I tend to make two batches, one with each.
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