Double chocolate chip vegan cookies
Wow your friends with these gooey double chocolate chip cookies, that just happen to be vegan. Made with dark chocolate and coconut oil, they are both dairy-free and egg-free.
- 125g plain flour
- 4 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 100g demerara sugar
- 100g dark chocolate chips or chopped dark chocolate
- 75g coconut oilmelted and cooled
- 1 tsp vanilla paste or extract
Nutrition: per serving
- kcal146
- fat8g
- saturates5.9g
- carbs15.5g
- sugars8.6g
- fibre1.4g
- protein2.1g
- salt0.1g
Method
step 1
Mix the flour, cocoa, baking powder, bicarb, sugar and a pinch of salt in a large bowl. Stir in the chocolate chips.
step 2
Stir in the coconut oil, vanilla and 2 tbsp water until you have a rough dough. It will look a bit crumbly but should come together if you squeeze a lump together in your hand – if not, add a little more water.
step 3
Heat the oven to 180C/fan 160C/gas 4. Line a large baking tray with baking paper. Scoop out a generous tbsp of dough and mold into a ball using your hands. Push down on the baking tray into a cookie shape and repeat with the remaining dough – don’t worry about spacing them too far apart as they won’t expand much in the oven.
step 4
Bake for 12 minutes then leave to cool before eating. Stored in an airtight container the cookies will keep for a few days.
