Vegan Chocolate Chip Cookies // that don’t suck

Wet ingredients: 1,5 cup of plant milk // ½ a cup of coconut oil // 2 tbsps of olive oil

Dry ingredients: 2 cups of flour // ½ a cup of brown sugar // ½ a cup of cane sugar // 2 tsps of salt // 2 tbsps of vanilla powder // 2 tsps of baking powder // 2 tsps of baking soda // dark chocolate chips

I am not one to get hung up one what ingredients I use and if I follow a recipe completely. If there is something in my recipe that you want to leave out or add. Then please do so, I always make these cookies with whatever I have in my pantry and it’s fun to see how they turn out different depending on one what plastic-free ingredients I can get my hands on.

This is how you do it: Mix all the dry ingredients together in one bowl and the wet ingredients in another. Then slowly fold them together, whilst making sure the dough has the right consistency. You want to be able to shape it, yet still wet/greasy. Thaaaat the good stuff.

When you’re done mixing the dough together, place the dough in the fridge for at least 1 hour, even overnight if you’re not a hurry. Then preheat the oven to 180 degrees Celsius and bake them for roughly 12 minutes. Let them cool on a baking rack and there you go!

also read: my favourite bread // recipe

also read: 10-minute pancake recipe

also read: vegan taco cake recipe

also read: homemade chocolate spread

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