Chocolate Chip Cookies

Adapted from this Betty Crocker recipe.


  • 2/3 cup Coconut Oil
  • 2/3 cup Granulated Sugar
  • 2/3 cup Brown Sugar
  • 1/2 cup Soya Milk
  • 2 tsp Vanilla
  • 1/2 tsp Almond Extract
  • 2 1/2 cups Plain Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cups Vegan Chocolate Chips


Preheat the oven to 180C

Melt the coconut oil and combine in a large mixing bowl with the granulated and brown sugar, until well mixed.

Stir in the milk, almond and vanilla extract.

Stir in the flour, baking soda, baking powder and salt until a dough forms.

Stir in the chocolate chips.

Take a Tbsp of dough and form a slightly rounded shape. Place on non-stick baking paper leaving about 2" between cookies as they will spread.

Note: you can use cookie stencils or make your own shapes but note that the cooking time may differ.

Bake for about 10 minutes, or until edges are starting to brown and the top looks set.

Remove from the oven and let sit on baking tray for a further 5 mins. The heat from the tray and the cookies will continue to cook the centre so don't worry if they are still soft when you take them out.

Transfer to a cooling rack and let them cool completely before storing. Store in an airtight container.