Vegan Chocolate Chip Avocado Chocolate Cookies Food

VEGAN CHOCOLATE CHIP AVOCADO CHOCOLATE COOKIES

Steps:

• 1.Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• 2.In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
• 3.In another bowl, with a stand or hand mixer, beat the coconut oil, 1/4 cup avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add the vanilla extract.
• 4.Keep the mixer on low and add half of the flour mixture. Add the milk and then add the rest of the flour mixture. Mix until dough is formed. Stir in the chocolate chips using a wooden spoon.
• 5.Using your hands or a spoon form cookie dough into tablespoon balls and place on baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula.
• 6.Bake cookies for approximately 10 minutes. Let the cookies cool on the baking sheet for two minutes then transfer to a wire cooling rack.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
• Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

EASY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made two days ahead.
• Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to three days.