Makes 24 (approx.)
adjust servings:

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  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line two large baking trays with parchment paper and set aside.
  2. In a large bowl whisk together the coconut oil, brown sugar and vanilla extract. Beat until well combined.
  3. Add the coconut milk and apple sauce and whisk until well combined.
  4. In a separate bowl, combine the flour, bicarbonate of soda and salt. Whisk well to combine.
  5. Add the dry ingredients into the wet and beat together into a thick batter using a wooden spoon. The batter will be very thick! Fold in the chocolate chips.
  6. Scoop mounds of dough around the size of two tablespoons onto the prepared baking trays, leaving 4-5cm between them to allow the cookies to spread.
  7. Bake for 8-10 minutes or until the edges are golden. Sprinkle with sea salt. Allow to cool on the baking tray for 15 minutes, then transfer to a wire rack to finish cooling.

Nutrition Facts

Per Serving 195kcals, 8.2g fat (5.8g saturated), 28g carbs, 18.1g sugars, 2.1g protein, 1.2g fibre, 0.134g sodium

Kids bakingBiscuits & cookiesDairy-freePicnicVeganSweet thingsChocolateSpecial OccasionsKidsVeganBakingMake it HealthyVegetarian

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