Vegan, Dairy-free, Refined sugar-free
2 cups of white spelt flour
3/4 cup coconut sugar
1/2 cup coconut oil
1/4 cup almond milk
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
130g dark chocolate (I used half a block of Whittaker’s dark chocolate)
Preheat the oven to 170C bake. Line a baking tray with paper.
In a large bowl add oil and sugar and mix well. Then add the milk, vanilla extract, and salt and mix until combined.
Add the flour, baking powder, and soda. Mix until smooth (I use a spatula for this step).
Chop the dark chocolate up into pieces. Add them into the cookie dough mix.
Spoon the cookie dough on the tray with some distance between each as they will spread slightly.
Bake for 10-12 minutes.
Allow cooling on a rack for 30 minutes as they will then harden up.
Store cookies in an airtight container