Thick and Chewy Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup organic granulated cane sugar (100g)
- 1/2 cup organic brown sugar (110g)
- 1/2 cup coconut oil, melted (112g)
- 1/4 cup + 2 tbsp coconut milk or aquafaba or a combination, room temperature (90ml)
- 2 tsp vanilla (10g)
- 2 1/4 cup all purpose flour (270g, gluten free all purpose mix if needed)
- 1 tsp baking soda (5g)
- 1/2 tsp salt
- 1 cup vegan chocolate chunks or chips (120g)
- fancy sea salt
Preparation
In a large mixing bowl, whisk together the cane sugar, brown sugar, melted coconut oil, aquafaba or coconut milk and vanilla until combined.
Sift in the all purpose flour and baking soda and add in the salt. Mix the dry ingredients into the wet using a folding motion with a large spatula. This helps with not over mixing. Mix until the batter looks almost fully uniform.
Fold in the chocolate chips until evenly dispersed throughout the batter. This also finishes off mixing the batter.
Cover the bowl with a lid or wrap and place into the fridge to chill for 30 minutes.
Pre-heat oven to 350 F (180 C).
Using a medium cookie scoop, portion out the dough into equal sized balls (around 50g each) and roll into a tall ball. Place the cookie dough on a lined baking tray leaving 2 inches between each cookie and bake for 10-13 minutes, or until there are golden brown spots.
Let them cool on the baking tray for 5 minutes. Then transfer onto a wire rack to let them cool completely before eating.
