Makes 18
1/2 cup coconut oil (105 g), solid, not melted
3/4 cup brown, cane or coconut sugar (135 g)
1 tsp vanilla extract (optional)
3/4 cup unsweetened plant milk of your choice (190 ml)
1/2 cup unsweetened cocoa powder (40 g)
1 tsp baking soda
1/4 tsp salt
1 and 3/4 cups whole wheat flour (210 g)
1/2 cup vegan chocolate chips (90 g) + 2 tbsp for topping your cookies, (optional)
- Preheat the oven to 180ºC.
- Add the coconut oil and the sugar to a bowl and mash them with a fork until well combined. You’ll get a creamy mixture, with no coconut oil chunks.
- Add the vanilla extract, milk and cocoa powder. Mix until well combined.
- Add the baking soda and salt and mix again.
- If the temperature is warm where you are, chill the mixture in the fridge for 15-30 minutes to firm up, or the cookies will flatten and spread too much when baking in the oven. If it’s cold where you are, just omit this step.
- Add the flour and stir again. Then add the chocolate chips and stir until just combined (don’t over stir).
- Make balls with your hands, place them onto a lined baking sheet, press them down a little bit and evenly distribute them, about 2 inches or 5 cm apart because the cookies will expand in the oven.
- Bake for 12-15 minutes (my cookies were ready in 15 minutes) or until lightly golden brown and the tops look set. Let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack and then let them cool completely.
Keep the cookies in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for 1 month.