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THE JOURNAL

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Chocolate Chip Cookies by Chelsea Winter

  • TIME: 20 MINS
  • SERVES: 12-16 Cookies
  • DIFFICULTY LEVEL: EASY
Choc Chip Cookies by Chelsea Winter

 

The plantified version of the famous Choc Chip cookie! You can also make them Gluten Free.

Ingredients:

  • 2 cups plain flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup virgin coconut oil (at room temperature, semi-soft)
  • 1 1/4 cups brown sugar
  • 1/4 cup full-fat coconut cream
  • 1/4 cup mashed ripe banana
  • 3 tsp vanilla extract
  • 1 1/2 cups chunkily chopped dairy-free eating chocolate (I used Whittaker’s 50% cocoa)

Method:

    1. Preheat the oven to 190°C regular bake (or 180°C fan-bake if you are using two trays at a time). Line one or two baking trays with baking paper.
    2. Sift the flour, baking soda and salt into a mixing bowl and stir to combine.
    3. Place the coconut oil, brown sugar and coconut cream in a medium-sized mixing bowl and beat (I use a handheld electric beater) until light and fluffy. Add the banana or apple, and vanilla, then beat again for 10–20 seconds. It’s okay if it looks a little split.
    4. Add the flour mixture to the creamed mixture and beat (or stir with vigour) until well combined. Stir through the chocolate.
    5. You can bake the cookies now, or cover and refrigerate for about 30 minutes
    6. Roll into balls a bit larger than golf-ball sized and arrange on the baking tray/s, at least 7cm apart as they will spread.
    7. Bake in the oven for about 10-12 minutes — the cookies should be turning golden brown, but only around the edges, not the very middles.
    8. Leave to cool on the tray for 10 minutes, they will still be soft until they cool.

 

Enjoy this recipe! yum 😋

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