RECIPES BY Rhiannon Lambert

Chocolate Chip Cookies

  • 50 minutes
  • Makes 15 cookies
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Essential Ingredients

100g white sugar
80g coconut or brown sugar
110g melted coconut oil
1 tsp vanilla essence
60ml almond or oat milk
210g self-raising flour
100g chocolate chips

Directions

  1. Add the sugars, melted coconut oil, vanilla and almond milk to a large mixing bowl and whisk to combine.
  2. Sift the flour into the wet mixture and stir until just combined. Fold in the chocolate chips.
  3. Transfer the dough into the fridge to cool for 30 minutes.
  4. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Divide the mixture into 15 balls or use an ice cream scoop and lightly press down onto the tray – leaving a 2cm gap in between each cookie.
  5. Bake in the oven for 10-12 minutes until golden brown. Allow the cookies to cool fully on a wire rack before storing in an airtight container – they will be delicate straight from the oven!