Hey PUL team! I've made these cookies SO MANY TIMES and every time (even without access to all the measuring tools), they have turned out INCREDIBLE!!! This is my go-to vegan cookie recipe! I normally use coconut sugar instead of brown, and oat milk as opposed to soy. Store in an airtight container on the counter for up to 4 days.If the oil is soft, place it in the fridge until hardened. * The coconut oil needs to be solid for this recipe, and not melted.†Refined coconut oil is coconut oil that doesn't smell or taste like coconuts.Let them set on the baking tray for a minute before transferring to a cooling rack to cool completely. Bake on the centre rack of the oven for 12 - 13 minutes, or until lightly golden.To decorate, add a few bits of chopped chocolate to the top of each cookie if desired.Place on a line baking tray about 2 inches (5 cm) apart, as the cookies will spread. Scoop up 1 Tbsp of the dough at a time, and roll them into balls.
Lastly, fold in the chopped chocolate through the dough.Sift the flour into the bowl and stir until partially combined.
The mixture might look a bit clumpy, and that's okay.
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