A fool-proof vegan chocolate chip cookies recipe - crunchy yet soft in the centre, perfect for dunking in milk or making cookie sandwiches!
Course Dessert, Snack
Prep Time 15minutes
Cook Time 15minutes
Resting Time 1day
Total Time 30minutes
1cupchocolate chipsyou can use dark, white, or a mix
90glight brown sugar
135mloil1/2 cup + 1 tbsp
75mlwater1/4 cup + 1 tbsp
In a bowl, sift the flour, baking soda, baking powder & salt. Add the chocolate chips and mix lightly to coat them in flour. Keep aside.
In another large bowl, add the oil, water, caster sugar and brown sugar and whisk for 4-5 minutes till they are emulsified well.
Add the sifted flour into the oil-sugar mixture and mix until just combined. Do not overmix.
Cover and refrigerate for 24 hours (or at least 12 hours).
Preheat the oven to 180C and line a cookie sheet with parchment paper.
Make small balls of dough (you can use ice cream scoop for easier and even scooping) and place them on the cookie sheet. (Optional - put the cookie sheet in the freezer for 10 minutes to get an even shape of cookie)
Bake the cookies at 180C for 12-14 minutes or till the edges are just golden brown. Do not overbake.
Remove the cookie sheet from oven and put on a wire rack. After about 10 minutes, remove the cookies from sheet and cool them on a wire rack directly.
Store in an air-tight container. These cookies stay good longer since they don't contain any dairy.
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