With temperatures getting below zero in the past couple of days warm chocolate chip cookies were the perfect treat for a lazy afternoon. These are totally vegan and can easily be gluten-free if you swap regular flour for a gluten-free variety. They are very inexpensive and quick to whip up - the perfect at-home indulgence! As I write this the freshly baked cookie smell is still wafting around our apartment and is very very enticing.
- 1/2 cup coconut oil, melted
- Pinch of sea salt
- 1/4 cup unsweetened vanilla almond milk (or regular unsweetened almond milk if you can't find the vanilla version)
- 2/3 cup brown sugar (or if you prefer you could use agave or rice malt syrup)
- 1/2 tsp vanilla bean paste
- 2 cups self-raising flour
- 1 cup vegan chocolate chip cookies (these can be found in most supermarkets in the health food aisle)
- Preheat oven to 180 degrees Celsius
- In a medium mixing bowl cream together the sugar, coconut oil and vanilla with an electric beater.
- Mix in the almond milk until well combined.
- Fold through flour and salt until it forms a dough (it will probably be a bit crumbly but thats fine).
- Roll into small balls and evenly space on a baking paper lined tray.
- Bake in the oven for approximately 7 minutes.
- Allow to cool... or if you're impatient like me gobble one (or three) up when they are still a bit gooey and warm.... so SO good!
You don't have to be vegan to enjoy these cookies. Swapping out the huge quantities of butter that cookies usually contain for coconut oil is a healthy choice. Although coconut oil contains a high quantity of saturated fat its not your run-of-the-mill artery-clogging type. It instead contains medium chain triglycerides, which are carried directly to the liver to be used as a quick source of energy (rather than being stored in the body as fat) or turned into ketone bodies, which evidence suggests may have therapeutic effects on brain disorders such as Alzheimer's.