Cookies? That’s right. Vegan vanilla choc chip cookies.
This recipe is for those who think that vegan food can’t be as nice. You have not experienced love until you’ve tried these cookies. Soft in the middle, crispy on the outside and oozing with chocolate. And guess what? They’re easy to make.
Why make these when you can pop to the shops and get a packet of cookies right? Because these taste better. Period. I don’t think you can compare supermarket cookies to the home baked stuff. Yes, they can be misshapen and they are by no means perfect. But not only do they taste better but the whole experience is worth it.
A bit of downtime to yourself baking with some music on in the background (cue bad dancing). The smell as they cook that fills the house. The ability to taste them warm straight out of the oven. If that’s not Lagom Hue then I don’t know what is.
These cookies have certainly helped me through a hellish week with a lot of deadlines. So, bake, destress and have a cookie (or four).
Makes approximately 10 cookies.
Preheat the oven to 200 degrees (180 degrees for fan ovens).
Line a few baking trays with greaseproof paper.
100g coconut oil (or unsalted butter)
200g coconut sugar (or brown sugar)
2 tbsp of vanilla essence
1 tsp baking powder
1 tsp bicarbonate of soda
400g spelt flour (or wholemeal flour)
50g dark chocolate (I use Vivani)
pinch of salt
- Melt the coconut oil.
- Mix together the coconut sugar, coconut oil and vanilla essence in a bowl.
- Sift the flour, baking powder, bicarbonate of soda and salt into the sugar/oil mixture.
- Chop the chocolate into small pieces and toss this into the mixing bowl.
- Take a small handful of the cookie dough, roll it into a ball and then flatten it with your palm. Place onto the baking tray.
- Repeat step five until all the mixture is used. Make sure you don’t make the cookies too big and leave a lot of space between them as they expand a lot!
- Bake in the oven for 10-15 minutes.
- Leave to cool on the tray.
Store in an airtight container in a dry, cool place.