Just in time for the Holiday Season, we have created two versions of the vegan Chocolate Chip Cookie recipes. One is the classic one and the other one is the healthy version. Enjoy making and eating this healthy version of the Chocolate Chip Cookie. We use dark chocolate rather than chips because you get a much stronger flavour of chocolate and it also looks much nicer.
One key thing to keep in mind when you make cookies, ALWAYS cool your dough before baking. The colder, the nicer your cookies will bake.
Serving size 10 cookies
120 gcoconut oil – melted but not heated 150 gcoconut raw sugar 1/2 teaspoonraw vanilla powder 60 mlplant-based milk like almond milk – 150 gbuckwheat flour 1 teaspoonbaking powder 1/2 teaspoonsalt 60 gdark cooking chocolate
Parchment paper Ice-cream scoop Baking tray
In a pan, start by slowly melting the coconut oil on low heat. Then, in a mixing bowl add the coconut sugar and slowly stream in the melted oil using a whisk. When homogenous and smooth, add the milk and stir briefly again.
Add the buckwheat flour and stir as little as possible but until it’s well mixed. Cut the chocolate in chunks and add to cookie dough.
Chill the mixture for 1 hour or overnight in the fridge or for a quick chill in the freezer for 15 to 20 minutes. It should be very cold but not frozen.
Pre-heat the oven at 160 degrees celsius with fan mode or 180 degrees without fan.
Once the dough is cold and hard, using an ice-cream scoop form 10 balls and transfer to two trays lined with baking paper. Make sure to leave at least 7 cm gap in between each balls.
Bake for around 8 minutes, then turn the tray to make sure the cookies are cooked evenly and cook another 4 to 6 minutes until the sides start to get golden. Remove from the oven and allow to completely cool before transferring onto a plate.
Enjoy with a glass of freshly madecashew milk. We have also made aclassic version that you can find here.