Here’s a recipe for deliciously satisfying double-chocolate Coconut Sugar cookies:

You will need:
• 100g Coconut Sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 190g flour
• 100g Organic Coconut Cooking Oil
• 60ml non-dairy milk

• ½ teaspoon baking soda
• 115g non-dairy semi-sweet chocolate chunks
• 115g non-dairy dark chocolate chunks

Method:
1. Whisk together the sugar, Coconut Sugar, salt and Coconut Oil until combined in a large bowl.
2. Whisk in non-dairy milk and vanilla until all the sugar has dissolved and the batter is smooth.
3. Sift in baking soda and flour, then, being careful not to over mix, fold the mixture.
4. Fold in the chocolate chunks evenly, then leave the dough to chill for at least 30 minutes.
5. Preheat oven to 180°C (350°F).
6. Your cookie dough will be thick, but sticky enough to easily roll into balls. Roll into balls and spread evenly on a parchment-lined baking tray. Make sure they have room to spread.
7. Bake until the cookies just begin to turn brown, it should take between 12-15 minutes.
8. Leave to cool completely (we know you’re going to pick!)

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