Vegan Chocolate Chip Cookies - Simple, Crispy & Quick
These vegan chocolate chip cookies are the ultimate treat for anyone with a sweet tooth who values natural and fresh ingredients. As a little kitten with a great love for fine pastries, I’ve spent a long time perfecting the texture: wonderfully crispy on the outside and soft on the inside. Who needs store-bought products when you can bake these delicious cookies at home in a flash? The secret lies in high-quality coconut oil and dark chocolate, providing an intense flavor. This plant-based delight is completely free of animal products and tastes heavenly fresh out of the oven or the next day. Whether as a quick snack with tea or a sweet afternoon highlight, these cookies are guaranteed to succeed for everyone—even paw-beginners! Grab your bowls and let's spread the scent of freshly baked cookies in the kitchen. It is so simple, healthy, and incredibly delicious. Give it a try and see for yourself how happy a homemade cookie can make you!
Ingredients
Preparation
First, gently warm the coconut oil (70 g) until liquid, and cream it together with the raw cane sugar (80 g) in a bowl. Meow, this is the most important step for the perfect consistency!
Now stir in the plant-based drink (2 tbsp) so the mixture becomes nice and smooth.
Mix the spelt flour (150 g) with the baking powder (1 tsp) and briefly fold into the wet ingredients until a smooth dough forms.
Roughly chop the dark chocolate (50 g) and carefully fold into the dough – make sure it is evenly distributed.
Form the dough into small balls, place on a baking sheet lined with parchment paper, and flatten slightly.
Bake the cookies in a preheated oven at 180 degrees for about 12 minutes until golden brown. Let them cool down briefly so they set – waiting is worth it, I promise!
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