Vegan chocolate chip cookies
Soft cookies made with warm cinnamon, vanilla and dark chocolate chunks. Munch on them with a glass of cold milk or eat them warm when are still extra soft and gooey.
Servings: 16 cookies
Ingredients
- 150 g light brown muscovado sugar
- 100 g caster sugar
- 140 mls sunflower oil
- 80 mls oat milk
- 1 teaspoon vanilla extract
- 300 g plain flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 100 g dark chocolate chips
- 100 g 70% dark chocolate chopped into small chunks
Instructions
- In a large bowl whisk the muscovado and caster sugar into the oil. Then whisk in the oat milk and vanilla.
- In a second bowl sift in the flour, baking powder, bicarbonate of soda, salt and cinnamon.
- Stir through the chocolate chips and dark chocolate chunks.
- Fold the wet mixture into the dry ingredients just until all the flour has been incorporated.
- Cover the bowl and chill the cookie mixture in the fridge for 30 minutes.
- Preheat the oven to 200°C/ fan 180°C / Gas 6. Remove the bowl from the fridge and place in the freezer for 10 minutes. Line 2 baking trays with baking parchment.
- Remove the cookie dough from the freezer. Form the dough mixture into 16 balls and place on the 2 baking trays. There is no need to flatten the cookie balls as they will spread out once in the oven.
- Bake in the oven for 10 minutes. The cookie edges should have lightly browned.
- Remove the cookies from the oven and leave to cool and firm up for 5 minutes on the baking tray.
- Transfer to a wire rack and leave to cool completely.