Vegan Chocolate Chip Cookies

Tip the cold coconut oil (125 g) and golden caster sugar (100 g), light muscavdo sugar (150 g) into a bowl and whisk until completely combined, then whisk in the coconut milk (125 ml) and vanilla extract (1 tsp). Tip the plain flour (275 g), baking powder (1 tsp), bicarb (0.25 tsp) and a [good pinch flaky sea salt] into the mix to make a thick batter, then fold through the vegan chocolate chips (200 g). Chill the batter for at least 1 hour. Can be made two days ahead. Start 60m timer

Heat the oven to 180C/160C fan/gas 4. Line a couple of [baking sheets] with [baking parchment], then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with [a bit more flaky salt] if you want. Cook on the middle shelf for 12-15 minutes, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a [cooling rack] while you bake another batch. Will keep in a biscuit jar for up to three days. Start 13m timer