I think we all agree that chocolate chip cookies are the ultimate comfort food with a glass of milk, a cup of tea or coffee. Chocolate chip cookies always help, don’t they? There are plenty of classic recipes on the Internet but only a few of them are vegan.
I found this recipe on Emily’s blog and decided to give it a go. This recipe taste just like any of the classic ones, you won’t even know they’re vegan. These cookies are so easy to make, crunchy outside and chewy inside because of the buttery coconut oil and one banana. When you have guests come over, bake for them (without saying it’s a vegan recipe). I bet they will love it too! Share the vegan chocolate chip cookie love!
Vegan Chocolate Chip Cookies
Ingredients (makes 25)
- 1 cup (120 g) whole wheat spelt flour
- 1 cup (135 g) white spelt flour
- 1/2 cup (110 g) raw cane sugar
- 1/2 cup buttery coconut oil (not solid and not liquid)
- 80 g bittersweet chocolate chips
- 1 ripe banana, peeled and mashed with a fork
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons almond/rice/oat or soy milk
- 1 vanilla bean, split and seeded
In a bowl add all dry ingredients: whole spelt and white spelt flour, baking soda and salt. In another bowl cream together coconuti oil with cane sugar. Once the mixture is fluffy and light, add mashed banana, vanilla, almond milk and with a wooden spoon beat until combined. Add dry ingredients into the wet, fold in the chocolate chips and mix until combined.
Preheat the oven to 180C (356F). Line a baking sheet with parchment paper.
Using a cookie or ice-cream scoop, portion out small balls of dough, then flatten the balls slightly with your hands. Bake for 15-20 minutes until golden brown.