Vegan Chocolate Chunk Cookies

Written by Published on in Desserts, Recipes, Vegan
Vegan Chocolate Chunk Cookies
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Vegan Chocolate Chunk Cookies

Recipe by Pooja Varyani
Servings

15-20

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • ¼ cup coconut milk

  • ½ cup coconut oil

  • 2 teaspoons vanilla extract

  • 1 cup brown sugar

  • 2¼ cups whole wheat flour

  • 1/4 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup chocolate chunks

Directions

  • Combine the wet ingredients. In a large bowl, mix together the coconut milk, coconut oil, vanilla and sugar until combined.
  • Add the dry to the wet. Fold in the flour, baking soda, baking powder and salt into the wet ingredients and mix well with a spatula until well incorporated.
  • Get down and chocolatey. Fold in the chocolate chunks into the cookie dough
  • Refrigerate. Chill your dough for around 25 minutes before scooping it onto the parchment paper to bake.
  • Prep work. Line a baking tray with parchment paper, and preheat the over to 350°F (175°C).
  • Scoopy whoopy bake time. Once the dough is chilled and the oven is preheated, scoop up cookie dough (around 1 inch diameter) onto the parchment paper, ensuring each scoop is at least 1.5 inches apart. Bake the cookies for 10-15 minutes till the top of the cookie browns up lightly.

Notes

  • I used Lindt 70% cocoa chocolate as my chocolate chunks. However, you can use any chocolate of your choice, and even switch it up for chocolate chips.
  • Chilling the dough ensures that the oils and fat firm up, and the flour hydrates so that your cookie doesn’t spread too much and gains a chewy rather than cakey texture. If you prefer a flatter cookie, you can omit the refrigeration step.
 

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