The English Post

Vegan chocolate chips cookies

Written by Veronica Lavenia

Chocolate chips cookies are, probably, the world’s most popular cookie and one of the most beloved in every latitude. As happened with many desserts that later became iconic, chocolate chips cookies were created by chance by the skilled hands of Ruth Graves Wakefield in 1937. I love the history of the chocolate chips cookies. Once in a while I reread, fascinated by the atmosphere of America in the thirties. After all, through food we can start to know and understand the culture of a people through its cuisine. With a cookie that has a round golden form with a chocolate scent, is easy to be charmed.

Vegan chocolate chips cookies: Ingredients

Makes 10-12

300 g (11 oz) brown rice flour

80 g (3 oz) raw coconut sugar

1 tbsp raw cocoa powder

1 tsp ground cinnamon

Pinch of sea salt

1 tsp organic baking powder

150 (5 oz) dark chocolate chips

150 ml (5 fl oz) organic cold pressed sunflower oil

50 ml (2 fl oz) water (optional)  

Vegan chocolate chips cookies: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Mix the dry ingredients with chocolate chips. Add the olive oil and water, if the mixture is too dry and difficult to process. Form a dough. With wet hands take a quantity of the dough to make thick and large cookies.
  3. Place the cookies in a pan, lined with parchment paper.
  4. Bake for 10 minutes.

Don’t miss:

Dark Chocolate cookies

Banana cookies


About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate