Thanks to our friends at the organic and natural food store As Natured Intended, we are sharing with you a series of plant-based recipes covering all courses from a pre-dinner snack, through to main courses and desserts. These chocolate chip cookies are a vegan take on a classic, sweet recipe...

Vegan Chocolate Chip Cookies


  • 125g cold coconut oil
  • 100g golden caster sugar
  • 150g muscovado sugar
  • 270g plain flour
  • 125ml coconut milk
  • 1 tsp baking powder
  • ΒΌ tsp bicarb
  • 200g vegan chocolate chips or vegan chocolate, chopped into small chunks


  1. Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk.
  2. Tip the flour, baking powder, bicarb and a pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips.
  3. Chill the batter for at least 1 hour. (You can prepare it 2 days ahead).
  4. Heat the oven to 180 C. Line two baking sheets with baking paper, then use a teaspoon to make small scoops of the mixture and place them on the baking sheets about 2cm apart. Flatten ever so slightly.
  5. 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. You can keep them in a biscuit jar for up to 3 days.


Originally published at https://www.asnatureintended.uk.com/ on June 20, 2019, republished with permission