For the gooey vegan chocolate chip cookies firstly whisk together the flour, baking powder, baking soda and salt.
In another bowl whisk the coconut oil, almond or peanut butter butter, water or milk, and vanilla until smooth. Add the sugar and whisk until combined.
Add the dry ingredients and mix with a rubber spatula until just combined. add the chopped chocolate and mix until evenly distributed throughout.
Use a 3-tablespoon cookie dough scoops to portion the cookie dough into balls and place them apart on the prepared sheet pans so they don’t stick together. Place the pan into the freezer for 30 minutes or refrigerate for at least 2 hours.
Bake one for 13 minutes, until the edges have set but the centres are still gooey.
The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan for at least 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Serve warm or at room temperature. Top with flaky salt, if you like. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.
Serve the cookies with this beautiful ice cream.
ANOTHER COOKIE RECIPE CLICK HERE!
ingredients
- 200 g chopped dark chocolate
- 2 cups/250 g white spelt flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup/120 ml melted coconut oil
- 1/3 cup/80 ml Tereza's Choice almond or peanut butter
- 6 Tbsp/80 ml water or plant based milk
- 2 tsp vanilla extract
- 1 1/4 cups/225 g coconut sugar
