Rainy days call for warm frothy (vegan) milk and gooey cookies fresh from the oven! what makes these treats great is that they are deliciously comforting without the refined sugar and dairy meaning they could even be enjoyed at breakfast. That’s correct, you can have cookies for breakfast.
These cookies are simple to make; all you need is a food processor or good blender, and you have yourself a 10-minute cookie dough. I like to chill the dough for 2 hours before shaping and baking to make the handling easier, and so they don’t flatten too much whilst they’re baking; you can omit this step is you prefer your cookies flat and chewy rather than thick and gooey.
I used a combination of dates and coconut sugar for sweetness and gooey texture in this recipe, which keeps it refined sugar-free and give it beautiful caramel tones if however, you prefer dark brown sugar then feel free to substitute the sweeteners with equal amounts – the cookies will be just a delicious.
These cookies have chocolate chunks folded through them, with extra sea salt on top, but if you prefer raisins, nuts, or seeds then feel free to fold them through; these cookies can be personalized to suit everybody’s tastebuds.
makes 10 cookies
120g of chilled coconut oil
100g coconut sugar
125ml soya milk
1 teaspoon vanilla bean paste
270g plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
150g chopped vegan dark chocolate
preheat the oven to 180℃.
Place the coconut oil, sugar and dates in a food processor or blender and mix until well combined, then add the soya milk and vanilla and blend for another minute.
Next, add the flour, bicarbonate of soda and sea salt to the wet sugar mix and process until well combined. Transfer the mix to a large bowl and fold in the chocolate chunks, then cover with a plate or tea towel and chill in the fridge for at least 2 hours (can be overnight).
Finally, using an ice cream scoop or spoon, divide the mix into 10 even balls, gently flatten the top and sprinkle over some sea salt flakes, then place in the oven and bake for 12-14 minutes, or until golden.
Let them cool for at least 10 minutes before enjoying, and store in an airtight container for up to 3 days.