Oeey Gooey Vegan Chocolate Chip Cookies

Name: Oeey Gooey Vegan Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups white flour (all purpose); 3/4 cups brown sugar (I used unrefined cane sugar. You could also use coconut sugar); 1 tsp salt; 1/2 cup vegan butter (or coconut oil); 1/4 cup oat milk (or your favourite plant-based milk); 1 tsp vanilla extract; 1 tsp baking soda; 150 g chocolate chunks (dark (I used 70%)); small handful crushed nuts (I used hazelnuts but you can swap or omit altogether and use shredded coconut/freeze-dried berries etc.)

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 12

baking choc chip chocolate chip cookies

Ingredients

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2 cups white flour (all purpose)3/4 cups brown sugar (I used unrefined cane sugar. You could also use coconut sugar)1 tsp salt1/2 cup vegan butter (or coconut oil)1/4 cup oat milk (or your favourite plant-based milk)1 tsp vanilla extract1 tsp baking soda150 g chocolate chunks (dark (I used 70%))small handful crushed nuts (I used hazelnuts but you can swap or omit altogether and use shredded coconut/freeze-dried berries etc.)

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Instructions

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Step 1

Cream the butter and sugar together in a large freezer-safe bowl, until light and fluffy. You can use either a mixer or simply a wooden spoon to do this and mix the two together until you have a light yellow, fluffy mixture.*

Step 2

Add the rest of the wet ingredients (the milk and vanilla extract) to the bowl and mix well.

Step 3

Sieve the flour, baking soda and salt into the bowl.

Step 4

Fold the wet and dry ingredients together, try not to over-mix.

Step 5

Carefully fold in the chocolate and chopped/crushed nuts then move the bowl to the freezer for 30 minutes. **

Step 6

Using an ice-cream scooper, scoop the dough into balls and place on a parchment paper-lined baking sheet. Make sure there's plenty of space between each cookie since they will spread. I was able to fit 6 cookies to a tray.

Step 7

The cookies are there ready to bake in the oven for 10-12 minutes at 165ºC/350ºF, till golden brown.

Step 8

Let the cookies cool down on a baking rack.

Step 9

Store in an airtight container for up to 3 days at room temperature or freeze for up to a month. Make sure to place a baking paper in between individual cookies in the freezer container to avoid them sticking together.