This was the first page I opened from Deliciously Ella’s new cookbook Quick & Easy.  So, I took it as a sign and got baking these vegan cookies.  They are so easy to make, incredibly delicious, a little crispy on the outside, soft in the middle and full of big chocolate chunks.  A perfect addition to my morning coffee.

Makes 10-12 cookies 

5 tbsp melted coconut oil

100g coconut sugar or demerara sugar 

150g plain flour 

1 tsp baking powder 

50-100g dark chocolate chips or mixed chocolate.  Chop chocolate if you prefer

5 tbsp almond or oat milk 

2 tbsp almond butter or any other nut butter.  I used peanut butter 

Pinch of salt 

  1. Preheat the oven 170C and line a large baking tray with greaseproof paper or baking parchment.
  2. Place the melted coconut oil in a bowl and mix in the sugar, flour, baking powder and chocolate.
  3. Add the almond milk, butter and salt and mix well. It should look crumbly and a bit sticky.
  4. Using approximately 1 tbsp of mixture per cookie, press the mixture firmly together and shape it into a ball.
  5. Place the cookie balls on the lined baking tray really well spaced out as they spread quite a bit as they bake!
  6. Bake for 12 mins. They should still be a little soft when you remove them from the oven.  Allow them to cool before devouring.