These vegan chocolate chips cookies are irresistible. One leads to another and without guilt. Delicious and soft, there is only one rule: let cool in the pan, once baked, to prevent them from breaking.
Chocolate chips cookies are, probably, the world’s most popular cookie and one of the most beloved in every latitude. As happened with many desserts that later became iconic, chocolate chips cookies were created by chance by the skilled hands of Ruth Graves Wakefield in 1937. I love the history of the chocolate chips cookies. Once in a while I reread, fascinated by the atmosphere of America in the thirties. After all, through food we can start to know and understand the culture of a people through its cuisine. With a cookie that has a round golden form with a chocolate scent, is easy to be charmed.
In this site you also find other tasty and healthy recipes of these timeless cookies, ideal at any time of the day and for everyone.
300 g (11 oz) whole wheat flour
80 g (3 oz) raw coconut sugar
1 tbsp raw cocoa powder
1 tsp ground cinnamon
Pinch of sea salt
1 tsp organic baking powder
150 (5 oz) dark chocolate chips
100 ml (3½ fl oz) mild extra virgin olive oil or 150 ml (5 fl oz) organic cold pressed sunflower oil
50 ml (2 fl oz) water (optional)
- Preheat the oven to 180°C (350°F/Gas 4).
- Mix the dry ingredients with chocolate chips. Add the olive oil and water, if the mixture is too dry and difficult to process. Form a dough. With wet hands take a quantity of the dough to make thick and large cookies.
- Place the cookies in a pan, lined with parchment paper.
- Bake for 10 minutes.