Happy new week and happy last day in October!
Today is chocolate cookies time but first weekend talk. Our weekend was funny and beautiful. My mom has had birthday and my brother, my sister in law and my little nephew have visited us. The wheather was golden and so beautiful. All full of colorful leaves. Delicious food, funny conversations, all in all it was nice.
Often I lie in the evening in bed and think about what I could I bake the next day. And I think, Sundays are made perfect for baking. Maybe cookies, banana breads, apple pies, pancakes, waffles and many more! yum!!
- 270 g all-purpose flour
- 1 tsp baking soda
- 180 g coconut sugar
- 1/2 tsp of salt
- 230 g vegan butter
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 tbsp plain greek yogurt
- 50 g dark chocolate chips
- Add flour, baking soda and salt in a bowl and whisk.
- Melt butter over medium head. Make sure you whisk consistently during this process.
- Remove from heat as soon as the butter begins to brown. Immediately transfer the butter to a bowl to prevent burning.
- Set aside to cool for 5-10 minutes.
- Mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Add the chocolate chips.
- Chill your dough for 2-3 hours in the refrigerator. The dough needs to chill!
- Preheat the oven to 180 degrees C. If the dough to hard. should take outside about 20 minutes. Measure 2 heaping tablespoons of the dough. Place dough balls on cookie sheet, 2 inches apart.
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven! Cool the cookies on the sheets for 5 minutes to allow them to set up.
- Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely.
I got the recipe inspiration from Monique from ambitious kitchen but I switched few ingredients. I used coconut sugar, only dark chocolate and vegan butter. If I bake with eggs, I only use the eggs from my chickens or buy eggs from a farmer where I know the life of the chickens. Maybe you can make the cookies vegan with a flax egg, but I haven´t tried it yet.
The brown butter gives the cookies a nutty caramel flavor.
We eat those cookies with a glass of milk, cup tea or with a espresso. As long as the dough pulls, we make a nice long walk. And when we come home I just have to mold the cookies and push them into the oven.
Perfect slow Sunday cookies.
I love to eat the cookies luck warm, when the chocolate is still soft.
I hope you like the cookies as I do. And If you make them tag me on Instagram with #klaraslife so I can see it!
I can’t believe how chocolate-y these look! You did a great job, and the images do them justice!
Take care sweetie!! Dee xx.
Ohh Dee thank you so much for your beautiful words!! Sending you much love and hugs
The Best Soft Chewy Coconut Oil Chocolate Chip Cookies – You ll never miss the butter in these cookies that are so soft loaded to the max with chocolate!
hi, thank`s for your recommendation, I will try it with coconut oil.