Crunchy on the outside, soft on the inside!
These are packed with LOTS of chocolate so you get ‘milk’, white and dark chocolate bits in every bite. I get my chocolates from Sainsbury’s ‘Free-From’ section, and they’re delicious and cheap at just £1 per packet.
The coconut oil works well as a replacement for butter and eggs, and also gives the cookies a lovely subtle coconut taste too! It’s also what gives the cookies the crunch that you’ll get around the outside, and the softness in the middle 🙂
Prep time: 45 minutes
Cooking time: 15 minutes
Total time: 1 hour
Servings: 12 cookies
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp salt
- 1/2 cup coconut oil
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 1/2 cups plain flour
- 1/2 tsp baking soda
- 1/2 cup dairy-free white chocolate, chopped
- 1/2 cup dairy-free ‘milk’ chocolate, chopped
- 1/2 cup dairy-free dark chocolate, chopped
- Pre-heat the oven to 180ºC.
- Mix the sugar, salt and coconut oil in a bowl until combined. Then add the non-dairy milk and vanilla extract and whisk together until the sugar has dissolved and the mixture is smooth.
- Whisk the flour and baking soda in until combined.
- Fold the chocolate in until they’re distributed evenly through the mix.
- Chill the mixture in the fridge for at least 30 minutes.
- Roll the dough into balls around 2 inches wide and place them on a baking tray lined with baking paper. Ensure to leave at least 2 inches in between each dough ball as they will spread.
- Bake them in the oven for 12-15 minutes until golden brown.