Vegan Chocolate Chip Cookies
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They’re really simple to make and don’t require any out-of-the-ordinary ingredients.
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Just a few basic ingredients plus some almond powder which adds a buttery flavour.
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Plus the dough is very straightforward to make. No special equipment, it’s all mixed by hand!
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It’s just toasting the almond powder, mixing the wet ingredients in one bowl, the dry in another, and combining them!
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Boom, you have vegan cookie dough.
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You can either use refined coconut oil, vegan butter or neutral oil (like grapeseed, vegetable, etc.)
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Each will result in a slightly different spread in the oven. But they’re all equally delicious!
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You can also tap the pan in the oven a few times midway through baking to give your cookies a slightly rippled effect.
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Most importantly, rest the dough in the fridge at least 24h if you can! It’ll make your cookies taste 10 times better
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You could even make a big batch, scoop the dough into cookie sized balls, and freeze them to have cookies at the ready anytime!
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