Try our best-ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits

• Preparation and cooking time
  • Prep:15 mins
  • Cook:12 mins
  • Plus 1 hour chilling time
• Easy
• Makes 20 cookies

• Freezable
• Dairy-free
• Egg-free
• Vegan
• Vegetarian

Ingredients

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

Method

• STEP 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.

• STEP 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.