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Vegan Chocolate Chip Cookies – Weekend Treats

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.

Ingredients 

  • 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 

Instructions

  1. Start by Preheating the oven to Gas Mark 5 (190 C) and Line a large baking sheet with parchment paper and set it aside.
  2. Whisk together the brown sugar, coconut oil, and vanilla, in a large bowl, beating until it’s all well-combined.
  3. Whisk in the coconut milk and applesauce until well combined and set it aside.
  4. Next, in a separate bowl combine the flour, baking soda, and salt; whisk well to mix them. 
  5. 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!
  6. Fold in roughly 260g of the chocolate chips. 
  7. Next, scoop three tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.
  8. Bake your cookies for 9 to 10 minutes, or until the edges are golden and the centres have set.
  9. Press the remaining chocolate chips onto the cookies while they’re still warm, and sprinkle with a little sea salt.
  10. Leave the cookies on the baking sheet for 15 minutes to cool before transferring them to a cooling rack.

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