We’ve found another nut-free and dairy-free treat for you all to try out this weekend (provided you use nut-free and vegan ingredients). It’s perfect for anyone with a dairy intolerance or allergy. Unfortunately, this delicious cookie recipe isn’t gluten-free, but those adventurous bakers among you could always give this a go with some wheat flour alternatives.
- 120g coconut oil, solid (be sure it’s not melted at all)
- 270g light brown sugar, packed
- 2 teaspoons vanilla extract
- 60 ml cup coconut milk
- 60 ml unsweetened applesauce
- 270g all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 300g chocolate chips (use vegan chocolate chips if vegan)
- Flaky sea salt, optional
- Start by Preheating the oven to Gas Mark 5 (190 C) and Line a large baking sheet with parchment paper and set it aside.
- Whisk together the brown sugar, coconut oil, and vanilla, in a large bowl, beating until it’s all well-combined.
- Whisk in the coconut milk and applesauce until well combined and set it aside.
- Next, in a separate bowl combine the flour, baking soda, and salt; whisk well to mix them.
- Add all dry ingredients into the wet mixture and stir until the ingredients are combined, with a wooden spoon. The batter will be very thick – don’t worry, that’s normal!
- Fold in roughly 260g of the chocolate chips.
- Next, scoop three tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.
- Bake your cookies for 9 to 10 minutes, or until the edges are golden and the centres have set.
- Press the remaining chocolate chips onto the cookies while they’re still warm, and sprinkle with a little sea salt.
- Leave the cookies on the baking sheet for 15 minutes to cool before transferring them to a cooling rack.