Selected by Sam* (Senior Guide)
INGREDIENTS
1 cup all-purpose, oat, or spelt flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
¼ cup brown sugar or coconut sugar
1/3 cup chocolate chips
2 tablespoons of milk, plus more if needed
2 tablespoons oil
¼ teaspoon pure vanilla extract
Prep time: 5 minutes + 30 - 120 minutes in freezer or fridge to cool dough
Cook Time: 11 minutes
11 - 14 cookies
Best day of, but keep well in an airtight container for 3 - 4 days
METHOD
Mix it up. Combine all dry ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until cookie-dough texture is achieved. If needed, add 1 – 2 tablespoons extra milk of choice.
Chill. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.
Preheat. Set the oven to 325°F.
Shape. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the centre rack.
Find something to distract you from eating them straight out of the oven! They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don’t spread enough, just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.
Notes from Sam: I like to make double batches of these cookies and roll half the dough into a log and freeze for another day.
*Adapted from Chocolate Covered Katie's Vegan Chocolate Chip Cookies
Photos by Keir Atkinson