The BEST Chocolate Chip Cookies
I decided to make classic chocolate chip cookies. I had never had any vegan ones, and thought that it would be impossible to replicate that delicious, chewy, soft texture. But these did not disappoint!! They taste exactly the same if not better! They really surprised me and if you substituted the brown sugar for coconut sugar and the flour for coconut flour this recipe is actually not that bad for you ( but much better considering all the dairy, butter and eggs have been replaced).
They are so delicious and I really am glad I made them because I proved to my family that vegan baking is good!!
The recipe is below and also I linked my youtube video so you can see me in action.
Enjoy!
Recipe
Ingredients -
½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups self raising flour
1 teaspoon baking soda
½ teaspoon salt
1 cup vegan chocolate chips
Method -
Preheat oven to 180 degrees celsius.
Cream together ( with electric beater) the coconut oil and brown sugar, then slowly add the almond milk and vanilla.
In a separate bowl, mix the flour and baking soda together.
Combine the wet and dry ingredients, (add half of dry mix at a time, just makes it easier) until it forms a crumbly dough, then fold in the chocolate chips.
Roll mixture into tablespoon-size balls ( In my video I used half of the mixture for cookie and the other half for my cookie dough ice cream) and place them on an un-greased cookie sheet, then flatten them out a bit with your palm.
Bake for 7 to 10 minutes or until golden.
I used half this cookie dough for the cookies and the other half I swirled through some ice cream. I will do a post on this too! So simple and tastes just like Ben and Jerry's.
They are perfect right out of the oven, let them cool for a few minutes so that they don't fall apart and then they are ready to eat. They also taste great the next day and I would assume last up to a week ( They were all gone within a day so thats just an estimate).
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