Best-Ever Vegan Choc-Chip Cookies // RSF + Soy Free
This is a staple recipe that just tastes so ridiculously good!! They are miles better then the regular suspects which usually contain butter, eggs and maybe even milk - so get excited and bring these to movie nights, study sessions, birthday shebangs and whatever else you can think of. They'll disappear in a flash and no one will be the wiser that they were made out of plants and sweetened with coconut sugar. I hope you like my favourite take on choc-chip cookies <3
Makes 24 teeny biscuits, or 12 regular cookies
- 1/2 cup vegan butter
- 3/4 cup coconut sugar
- 1/3 banana, mashed into a puree (2 tbsp applesauce does also work)
- 1 heaped cup plain flour
- pinch salt
- 1/2 tsp baking soda
- splash of vanilla
- 60g vegan dark chocolate, chopped (or 2 handfuls of vegan chocolate chips)
- Preheat your oven to 180C.
- In a large bowl, add the vegan butter and coconut sugar, then mix until combined either in a mixer with a beater, or just by hand with a wooden spoon.
- When combined add the mashed banana and mix once more until combined and you have a thick paste.
- Add the flour, salt, baking soda and vanilla, then mix again until your cookie dough comes together. Add the chocolate chip and use a spatula to incorporate them into the dough, cutting through it and ensuring the chunks are evenly distributed.
- For small 1-2 inch sized biscuits, take slightly smaller than ping pong ball sized clumps of dough, roll them into a circle with wet hands (so it doesn't stick to you) and place on a lined baking tray. You'll need two baking trays, with 12 balls on each. No need to flatten the biscuits.
- Bake for 5-8 minutes until slightly risen and biscuit looking. Don't overcook them, and keep in mind they will continue to cook after you take them out of the oven. Leave for 5-10 minutes on the tray before transferring to a rack and devouring asap. They can last in an air-tight container for about 4-5 days. yum :)