Vegan Chocolate Chip Cookies

After trying out a recipe for vegan blueberry muffins, and being pretty successful last week, I thought I'd go for another vegan baking recipe. Chocolate Chip Cookies. 

Everyones made cookies before and everyone has their favourite recipe, but these are quite different from others that I've tried. They aren't as chewy as normal chocolate chip cookies, they're a bit more like shortbread, more crisp and melt-in-your-mouth good rather than gooey. The use of coconut oil also gives them a slight coconuty flavour that goes really well with the vanilla and will leave you wanting more than one to dunk into your tea.

The quantities for this recipe only make about half a dozen cookies, but can be easily doubled (or tripled!) if needed. It's the perfect amount of you just want a quick treat, or want to try out your first vegan baking recipe.

Ingredients:
1/2 cup Plain Flour (I used gluten-free)
1/6 cup Caster Sugar
1/6 cup vegan Chocolate Chips
2 1/2 tablespoon Coconut Oil, melted
1/8 teaspoon Baking Powder
1/4 teaspoon Vanilla Extract
1 1/2 tablespoon Plain or Vanilla Soya Yoghurt
1-2 teaspoons Water

To Make:

• Pre-heat oven to 180C.
• Sift together the flour and baking powder and set aside.
• Take the oil and sugar and beat well.
• Add the vanilla, followed by the sifted flour and yoghurt. 
• Bring it all together to form a dough, at this point add the water if the dough is too dry.
• Finally mix in the chocolate chips. 
• Divide into 6 or 7 portions and shape into balls.
• Place on a lightly greased baking sheet and flatten each ball slightly. 
• Bake for 15 to 20 minutes until golden brown.

• Let cool and keep in an air tight container or tin for a few days or enjoy warm.