Vegan Chocolate Chip Cookies
Deliciously thick, soft and chewy chocolate chip cookies that are super easy to make, and are vegan-friendly!
Servings: 12 - 14 cookies
Calories: 249kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (100g) coconut oil melted
- 1 cup (200g) light brown sugar OR coconut sugar
- ¼ cup (63g) unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup (175g) vegan chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips. The dough may be a little crumbly, but you should be able to bring it together with your hands.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Nutrition
Serving: 1cookie | Calories: 249kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Sodium: 123mg | Fiber: 1g | Sugar: 20g