Vegan chocolate chip cookies

• cold coconut oil↗125g g
• golden caster sugar↗100g g
• light muscavdo sugar↗150g g
• coconut milk↗125ml ml
• vanilla extract↗1 tsp tsp
• plain flour↗275g g
• baking powder↗1 tsp tsp
• bicarb↗¼ tsp tsp
• vegan chocolate chips↗200g g

  or vegan chocolate, chopped into small chunks

Step-by-step instructions

1. 1

   Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made two days ahead.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to three days.