Vegan Chocolate Chip Cookies

Ingredients

  • 2 cups flour (280g)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 1/3 cups brown sugar (290g)
  • 1/2 cup coconut oil (145g), melted
  • 6 tablespoons water
  • 1/3 cup nut butter
  • 2 teaspoons vanilla extract
  • 1 1/4 cups chocolate chips or chunks

Method

  1. Melt oil with water, vanilla essence, nut butter and brown sugar until well combined
  2. Sieve flour, baking powder, baking soda, and salt into mixture
  3. Stir until just combined, then fold chocolate in
  4. Cover with plastic wrap and rest, at least 1 hour at room temperature or up to 4 hours
  5. Heat oven to 180 degrees Celcius; place oven rack in middle position
  6. Line two rimmed baking sheets with parchment paper
  7. Scoop dough (about 3 tablespoons) onto the baking sheets, 3 inches apart
  8. Bake one sheet at a time for about 12 minutes, rotating sheet after 6 minutes, until edges begin to set but middle is soft
  9. Let cool completely on sheet

Notes

  • almond butter gives a toffee flavour
  • peanut butter gives a noticeable peanut flavour, plus lumps if you use crunchy
  • can top cookies with maldon sea salt before baking if desired
  • store at room temperature for 3 days, or freeze for 6 weeks
  • can also freeze dough for 4 weeks, then shape and bake once thawed
  • if refrigerating overnight, leave at room temperature for 30 minutes before shaping