Updated: Jan 28, 2022
220g plain flour
70g jumbo oats
150g vegan butter
150g light brown sugar
50g granulated sugar
1/4 cup soy coconut yogurt
2 tbsp oat milk
150g dark chocolate chips
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
50g desiccated coconut
Step 1] Put the butter in a large heatproof bowl and gently melt in the microwave until the butter is soft (not melted - this takes 30 seconds on high in my microwave).
Step 2] Add the light brown sugar and granulated sugar to the butter. Mix using a wooden spoon.
Step 3] Add the yogurt, vanilla and milk to the mix - stir together.
Step 4] Add the flour, baking powder, baking soda, oats and coconut - stir together. Add the chocolate chips and finally bring everything together using the wooden spoon.
Step 5] Line two baking trays with greaseproof paper.
Step 6] Using two dessert spoons, take scoops of the mixture out of the bowl and form cookie balls (scrape each spoon against each other back and forth until a round shape is formed). Place each cookie ball on the trays, leaving at least 2 inches between each one. I make about 12 cookies. Freeze for 1 hour and preheat oven to 170c (fan).
Step 7] Bake the cookies at 170C fan for 12-15 minutes, depending on how soft you like your cookies in the middle. Remove from the oven and leave to cool on the tray. Enjoy!