The Kitchen Thief | Dark Chocolate Chip Biscuits
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Vegan Choc-Chip Biscuits

Dark Chocolate Chip Biscuits

Everyones loves a good chocolate chip biscuit, so when the craving hit (and no it isn’t a pregnancy craving, just a regular one), I decided to whip up a batch of these bad boys.

I’m not a great baker. I love cooking because it allows for flexibility and experimentation, where I find baking very strict and quite scary because one missed step could lead to a disaster as I found out when I attempted the same recipe again. This time, my biscuits came out looking and feeling strange – but the good news is that they tasted delicious anyway. So if you’re in the mood for some treats with your tea, follow the recipe below, adapted from one I found here.

Ingredients

2/3 cup coconut oil, melted

1 1/3 cup brown sugar

1/2 cup coconut and rice milk (I buy mine at Woolworths, but you can use almond or soy too)

2 teaspoons vanilla (I used the vanilla milkshake from Nature’s Choice)

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 bag dark chocolate chips (1 1/2 cups)

Directions

1 Heat oven to 180°C. In a large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.

2 Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 10cm apart onto ungreased cookie sheets.

3 Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.

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