Easy Vegan Chocolate Chip Cookies
Another alternative to our crunchy vegan cookies, this time infusing vegan chocolate chips and Pecan nuts (optional) to add sweetness to the crunch, pairing up exceptionally to create a burst of flavours, with the zest of the orange combining beautifully with the chocolate chips to tantalise the taste buds.
Makes 12 – 16 cookies
- 2 cups Sunflower Flour
- 1/3 cup Melted coconut oil
- 1/4 tsp baking soda
- 1/4 cup Agave Syrup (Maple Syrup or even a ½ cup muscovado sugar)
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 tbsp coconut milk
- 1/4 cup vegan chocolate chips
- Good handful of Pecan nuts (optional)
- Zest of 1 Orange
Begin by combining the sunflower flour, salt and baking soda in a bowl. In a separate bowl, mix the ‘wet’ ingredients; the honey, vanilla extract, coconut oil and milk until combined. Mix the contents of the two bowls together. This is your cookie dough.
Pre-heat the oven to 180°C/Gas Mark 4. Scoop out a flat tablespoon of the cookie dough, form a ball, flatten and place on a baking tray lined with greaseproof paper. Sprinkle with chocolate chips, the pecan nuts (optional) and orange zest as shown in the picture.
Cook for 10 - 12 minutes at 180°C (Gas mark 4) Do not let them burn. You will be able to tell how done they are by lightly touching the tops and seeing how much movement you get.