The best choc chip cookies courtesy of Voiceless Ambassador and author of The Compassionate Kitchen, Gemma Davis.
I tried many, many recipes to make it gluten-free, sugar–free and vegan. I am being honest, most of them were a disaster. So, I decided to let this one go and make it vegan, but still with gluten and the option of what type of sugar you like… Now, since doing this recipe I have had lots of suggestions I didn’t try – BUT I think this one works and the kids love it.
½ cup coconut oil, melted
½ cup caster sugar
½ cup brown or coconut sugar
¼ cup non–dairy milk (coconut, almond etc)
1 teaspoon vanilla extract
2 cups (300 g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
150 g vegan chocolate, chopped (or chocolate chips)
Preheat oven to 180 C. Line two baking trays with baking paper.
Combine coconut oil, sugars, milk and vanilla in a large bowl. Sift in the flour, baking powder and bicarb soda. Mix to combine, add chocolate and stir through. Use your hands to roll dough into balls and place on the prepared trays leaving 4-5 cm between each. Press to about 1 cm thickness. Bake for 12-14 minutes until dark golden and firm on the outer edges. Allow choc chip cookies to cool on tray.
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