• 350 g plain white flour sieved
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp fine sea salt
  • 150 ml vegetable oil or vegan butter melted
  • 75 g dark soft brown sugar
  • 100 g unrefined demerara
  • 75 g caster sugar
  • 100 ml oat milk
  • 2 tsp vanilla extract
  • 2 tsp psyllium husk
  • 200 g dark chocolate chips
  • Pinch of flaky sea salt
  • Vegan ice cream to serve


  1. Preheat the oven at 180°C.
  2. In a large mixing bowl add all the dry ingredients minus the chocolate chips.
  3. In a jug combine all the wet ingredients.
  4. Add the wet ingredients to the dry ones, mixing with a wooden spoon until you have a smooth soft dough. If you have a stand mixer you can do this with a flex edge beater attachment, just don’t overwork it.
  5. Now add ¾ of the chocolate chips and fold them gently in the cookie mix.
  6. Brush with vegetable oil a 21cm wide skillet pan, add the cookie dough and spread it evenly.
  7. Finish it with the chocolate chips you kept aside tucking them in and a sprinkle of sea salt flakes. Bake for 25”.
  8. Remove from the oven and let it cool for a few minutes, top the warm cookie with vegan ice cream and enjoy!