chocolate chip cookies (ovenly’s secretly vegan…)


2 cups plain flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1.25 cups dark chocolate chips
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1/2 cup + 1 tablespoon canola / grapeseed oil
1/4 cup + 1 tablespoon water
Coarse or flakey sea salt (optional)

  1. Whisk flour, baking powder, baking soda and salt together in a large bowl.
  2. Add chocolate chips and toss to coat.
  3. Whisk together briskly the sugars, oil and water in a large bowl until smooth and incorporated.
  4. Add flour mixture to sugar mixture. Stir with a wooden spoon or spatula until just combined and there is no flour visible. Do not overmix.
  5. Cover with plastic wrap. Refrigerate at least 12 hours, up to 24 hours. Do not skip this step.
  6. Preheat oven at 350F/175C.
  7. Portion 2inch mounds with a spoon or small ice cream scoop. (You can freeze these for 10mins before baking to retain the shape better.)
  8. Sprinkle dough balls with sea salt. Bake for 12-13 minutes or until the edges are just golden. Do not overbake. Let cool completely before serving.

*recipe adapted from

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