(Almost Vegan) Chocolate Chip Cookies 椰油巧克力豆曲奇
Moist and fudgey chocolate chip cookies made using coconut oil instead of butter. Replace regular milk with oat or almond milk (or any dairy free milk) to make it vegan!
- 50 g coconut oil
- 70 g coconut or brown sugar
- 30 g milk, or replace with oat/almond milk to make it vegan
- 1/2 tbsp vanilla extract
- 125 g plain flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tbsp cocoa powder
- 85 g chocolate chips
- - Raisins / Dried cranberries / Diced dried fruits
- - Oats
- - Coconut flakes / dessicated coconut
Preheat oven to 180C.
Whisk coconut oil and sugar together. Add in the milk and vanilla extract and whisk to combine.
In another bowl, mix together plain flour, baking soda, baking powder, salt, brewer's yeast (or cocoa powder).
Combine the wet and dry ingredients. Stir in the chocolate chips and any other add-ins.
Drop the dough by teaspoons onto lined baking tray. (You might need to press the dough against the sides of the mixing bowl to "compress" the dough)
Bake in the preheated oven for about 8 mins. Cool the cookies on cooling rack completely, before storing in air tight container.
Recipe Adapted from Nakula / Ryleats.
For optional add-ins, I added in about 15g of oats + 15g of raisins.