Good Housekeeping

Vegan cookies

Name: Vegan cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 250 g plain flour; 100 g light brown sugar; 100 g caster sugar; 1/2 tsp. baking powder; 1/2 tsp. bicarbonate of soda; 1 tsp. vanilla extract; 125 g coconut oil, melted; 50 mL almond milk; 30 g almond butter; 150 g dairy free chocolate, roughly chopped

We can't get enough of these gorgeous vegan chocolate chip cookies. You'll 100% want more than one...

By Ailsa BurtUpdated: 13 June 2019

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Yields:

12 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

318

Ingredients

250 g plain flour
100 g light brown sugar
100 g caster sugar
1/2 tsp. baking powder
1/2 tsp. bicarbonate of soda
1 tsp. vanilla extract
125 g coconut oil, melted
50 ml almond milk
30 g almond butter
150 g dairy free chocolate, roughly chopped

Directions

1. Step 1Preheat your oven to 180°C (160°C fan) mark 4. In a large bowl, stir together the flour, both sugar, baking powder, bicarbonate of soda and ½tsp salt. In a separate bowl, mix together the vanilla extract, coconut oil, almond milk and almond butter.
2. Step 2Stir the wet ingredients into the dry until the mixture is fully combined. Stir through the chocolate.
3. Step 3Line two baking sheets with baking parchment and roll the mixture out into 12 equal balls using your hands. Space them well apart so they have room to spread.
4. Step 4Bake for 10-15min, until golden around the edges. Remove from the oven and leave on the sheet to set up for a further 5min before removing to a cooling rack. Serve warm

Get ahead At the end of step two you can bake them later or freeze them. Roll into a log and place onto a large rectangle of baking parchment, twist at the ends to seal. It can be kept in the fridge for 2 days or frozen for 2 months. When baking, simply slice off rounds and continue the steps.