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  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 teaspoon salt
  • 1 ½ cups flour (185 g)
  • ½ cup refined coconut oil (120 g)/ vegan butter, melted
  • ¼ cup non-dairy milk (60 mL)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 4 oz vegan semi-sweet chocolate (115 g), chunks
  • 4 oz vegan dark chocolate (115 g), chunks


  1. In a bowl, pour oil, non-dairy milk, vanilla extract, and both sugar. Blend till all sugar is dissolved and the batter is smooth.
  2. Sift in flour, salt and baking powder and mix well with a spatula.
  3. Throw in chocolate-chips evenly and mix it.    
  4. Chill the dough for about 30 minutes. Freezing will allow butter to come together and will ease making portions.
  5. After 30 minutes, scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet (or non-stick baking tray). Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.      
  6. Bake in a pre-heated oven (350°F / 180°C) for 12-15 minutes, or until cookies begin to turn light brown on sides.    
  7. Let cookies sit on the baking tray until it cools. This waiting time will allow cookies to flatten.

Enjoy fresh and soft cookies!

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