Full recipe & method below.
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I’ve got over 100 recipes on youtube and not a good recipe for cookies. So, here it is. I made it with wholemeal flour to keep it healthier. This recipe makes 12 large cookies. 6 chocolate chip & 6 sultana. You can halve the ingredients to make 6 of your favourite or double the chocolate chips/sultans to make 12 of your favourite.
TIP: The cookies will set as the cool from the oven. Let them sit for 20-30 minutes before removing from the tin or they can crumble.
Makes 12 large cookies – 6 chocolate chip & 6 sultana.
Preheat oven to 190C/374F
400g wholemeal flour (or a flour of your choice)
1.5 cups of coconut sugar
1 tsp pink/sea salt
2 tsp vanilla extract
100g chocolate chips
1 cup coconut oil – melted
1 tsp baking soda
To a large bowl add the flour, salt, sugar and baking soda. Mix together with a hand whisk then add the melted coconut oil, milk and vanilla. Mix with a wooden spoon until you get a thick cookie dough.
Separate the dough 50/50 (I did this on the scales). Add the chocolate chips to one half and the sultanas to the other. Using your hands mix the added ingredients into the dough.
Pop into the fridge for 20 minutes to firm.
Using an ice cream scoop or large spoon scoop 6 large equal balls (6 chocolate & 6 sultana) of dough and spread on a lined baking tin. Leave a 2″ gap between the balls of dough. I had to use two tins.
Bake in the oven for 20 minutes until golden brown. Place the tins on a wire rack and allow to cool for 20-30 minutes to set before removing them. Enjoy!