Chocolate Chunk Cookies

vegan, refined sugar free, gluten free, diary free, wheat free*

Indulgent chewy choc chunk cookies, all the nicer for having a clean and vegan twist. I hear that freshly baked cookies last up to a week in a tin – but I can’t get them them to any last longer than 3 days!

I had a cookie a day in the bath, alongside a cup of raspberry leaf tea, and used them as achievement tokens. I made a lot of TINY achievements last week.

Makes around 20

Spoon Rating: 🥄 (low energy)

Standing Up For: 10 minutes

Total Cooking Time: 20 minutes

OK, what do I need?

  • 75g organic coconut sugar
  • 50g xylitol
  • 100g coconut oil
  • 1/2 tsp vanilla extract
  • 1 medium sized banana
  • 150g buckwheat flour (you could also use coconut or brown rice flour if you fancy)
  • 1 tsp baking powder
  • 100g of roughly chopped dark chocolate (I used Ombar’s 72%)
  • And a large pinch of Himalayan pink salt

Now what?

  1. Pre-heat your oven to 170℃.
  2. Wipe small amount of coconut oil over 2 baking trays to grease. I use kitchen roll to do this, it’s quick and easy.
  3. Blend coconut oil, salt, xylitol, coconut sugar, vanilla and banana in a blender until smooth.
  4. Tip mixture into a large bowl before stirring flour, baking powder and chopped chocolate in by hand.
  5. Spoon heaped teaspoons of the mixture onto your prepared baking trays. Giving them a little room to spread out!
  6. Bake for 8-10 minutes or until cookies are lush and golden. Check in on them as often as you can.
  7. Leave cookies to cool and store in a tin, in the fridge.

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*our recipes will always be vegan, refined sugar free and contain no chemical non-foods. Because we care about others and ourselves.

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