Chocolate Chip Cookies by Chelsea Winter
The plantified version of the famous Choc Chip cookies! Yum! by Chelsea Winter
THE JOURNAL
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Chocolate Chip Cookies by Chelsea Winter
- TIME: 20 MINS
- SERVES: 12-16 Cookies
- DIFFICULTY LEVEL: EASY
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:
- 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.
- Sift the flour, baking soda and salt into a mixing bowl and stir to combine.
- 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.
- Add the flour mixture to the creamed mixture and beat (or stir with vigour) until well combined. Stir through the chocolate.
- You can bake the cookies now, or cover and refrigerate for about 30 minutes
- 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.
- 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.
- 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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