Sometimes, a good old classic will hit the spot. With no fancy or hidden ingredients, just a simple and indulgent chocolate chip cookie recipe was all I needed today.
Just look at them. LOOK AT THEM. See how soft and puffy they are? They're satisfying alongside some warm spiced chai tea, too.
Pro tip: by using a 'refined' coconut oil, there is no pronounced coconut flavour and therefore will not interfere with the chocolate chip flavour.
In the past, I have discussed the concept of balance. This applies to lifestyle and food alike. This means eating well most of the time, and allowing occasional indulgent foods. Being too hard on yourself when it comes to these occasional treats edges towards negative relationships with food. The goal is consistency when it comes to eating well most days, that way when you do enjoy these treats, guilt and regret are less likely to be an aftermath feeling.
One-Bowl Soft Vegan Chocolate Chip Cookies
▸ ▹ Vegan, nut-free
Yield: 18-20 cookies
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
1/2 cup (105 g) refined coconut oil, packed, not melted*
2/3 cup (140 g) brown sugar, packed
3 Tbsp (45 mL) maple syrup
6 Tbsp (90 mL) plant-based milk
1 Tbsp (15 mL) pure vanilla extract
1 tsp (4 g) baking powder
3/4 tsp (3 g) baking soda
1/2 tsp salt
2 cups (250 g) all-purpose flour
1 cup (150 g) dairy-free dark chocolate, chopped*
Preheat the oven to 350 F/ 180 C.
Using a fork, cream together the coconut oil and brown sugar in a large bowl. Then add the maple syrup and mix until well combined. Add the milk, vanilla, baking soda, baking powder and salt and again whisk until well combined. If the mixture looks clumpy, it’s okay! Note: if the temperature is warm where you are, you may want to consider chilling this mixture in the fridge for 30 minutes to firm up; otherwise the cookies flatten and spread too much when baking in the oven.
Add the flour to the bowl and stir until just-combined (do not over stir). Then gently fold in the chopped chocolate.
Form little balls out of the dough and evenly distribute, about 5 cm (2 inches) apart, on a cookie sheet lined with baking paper. Pro tip: I like to reserve a bit of the chopped chocolate to sprinkle on the top for presentation.
Bake for 12- 15 minutes, or until edges are lightly golden and the tops look set. Cool 1 minute on cooking sheet before transferring to cooling rack to cool completely. Enjoy!
*If your coconut oil is liquid, chill in the fridge for a 15 min for it to solidify.
** Reserve a small amount of the chopped chocolate to place on top of the cookies before baking for presentation.
Variations: feel free to add cinnamon or chopped nuts to this recipe if desired.
Storage: store in an air-tight container for up to four days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes