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Plant Based Chocolate Chip Cookies

Easy, quick and ever so delicious.


200g plain flour

100g soft brown sugar

90g dark chocolate

90g chopped hazelnuts

85g sunflower oil

4 large tbsp of water

2 tsp vanilla essence

3/4 tsp baking powder

1/2 tsp bicarbonate

1/2 tsp salt


Heat your oven to 180C. Lightly grease two trays and line with baking parchment.

First chop the dark chocolate, we like both large and small pieces but you can chop them anyway you want. Then chop the hazelnuts, same goes for these.

Put the plain flour, sugar, baking powder, bicarbonate, mixed spice and salt in a bowl and stir well.

Add the chopped chocolate and hazelnuts to dry ingredients. Mix.

In a separate bowl, add the sunflower oil, water and vanilla extract. Whisk until all combined.

Add the wet ingredients to the dry ingredients, mix. It will be very oily. Stick the whole bowl into the fridge for 30 minutes.

Remove from the fridge, and weigh 40 grams of the mixture, and create slightly ‘squashed balls’. We find it makes around 18 biscuits.

Bake for 10 to 12 minutes depending on biscuit preferences. If you like them gooey, take them out after 10 minutes. If you like a crunch - leave for 12 minutes.

Leave to cool on the baking tin for 10 minutes and then transfer to a wire cooling rack.


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