Ultimate Chocolate Chip Cookies
Gooey in the middle, a little crunchy on the outside with big chunks of melted chocolate. Really easy, really speedy, completely delicious. Can’t wait to hear what you think.
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- 25g coconut oil
- 90g coconut sugar
- 100g plain flour, we use gluten-free flour
- 1 teaspoon of baking powder
- 35ml almond milk
- 60g dark chocolate chips
- A pinch of sea salt
- Preheat the oven to 190C (375F), fan setting.
- Melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. Once melted, remove from the heat and leave to cool a little - you want it to reach room temperature, but still be in liquid form.
- In a large bowl, mix the coconut sugar, flour, baking powder and salt, until there are no lumps.
- Pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – I find it easiest to do this part by hand
- Add in the chocolate chips, and bring the cookie dough together using your hands. We really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
- Shape the dough into six balls.
- Place the balls onto a baking tray. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
- Bake for 10 minutes until golden.
- Once cooked, leave the cookies to cool for at least 5 minutes - during this time they will harden.
Have a taste of our app
QR code only compatible with Apple iOS 14+