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Vegan choc-chip cookies

Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Chip, chip hooray! These vegan cookies combine velvety milk chocolate, coconut sugar and spelt flour for a crunchy choc hit everyone can enjoy.

7 Ingredients


  • 110g Nuttelex vegan olive oil spread

  • 150g (3/4 cup) coconut sugar

  • 1 tsp pure vanilla extract

  • 235g (11/2 cups) wholemeal spelt flour

  • 1 tsp ground cinnamon

  • 60ml (1/4 cup) unsweetened almond milk

  • 80g vegan milk chocolate, chopped

3 Method Steps


  • Step 1

    Preheat oven 180C/160C fan forced. Line a large baking tray with baking paper. Use electric beaters to beat the spread, sugar and vanilla in a bowl until pale and creamy.

  • Step 2

    Sift the flour and cinnamon into the spread mixture. Add the milk and chocolate. Stir until well combined and a soft sticky dough forms.

  • Step 3

    Use slightly wetted hands to roll tablespoonfuls of the mixture into balls. Place on the prepared tray, about 5cm apart. Flatten well with a fork. Bake for 12 minutes or until golden. Transfer to a wire rack to cool completely.
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Recipe Notes

These cookies will keep for up to 3 days in an airtight container, but will soften slightly. They also freeze beautifully wrapped in plastic wrap.

Nutritional Information

Per serving

  • 121

  • 508 kj

  • 5.6g

  • 2g

  • 1.5g

  • 1.9g

  • 16.2g

All quantities above are averages

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