Ingredients:

  • 115g vegan butter, softened
  • 150g brown sugar, packed
  • 50g granulated sugar
  • 5ml vanilla extract
  • 30ml almond milk or soy milk
  • 190g all-purpose flour
  • 3g baking soda
  • 1.5g salt
  • 4g food-grade activated charcoal powder
  • 85g vegan white chocolate chips
  • 1.5g flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy.
  3. Stir in the vanilla extract and plant milk until the emulsion is smooth.
  4. Sift the all-purpose flour, baking soda, salt, and activated charcoal powder through a fine-mesh sieve directly into the wet ingredients to prevent clumping.
  5. Fold the dry ingredients in gently using a spatula until just combined, then fold in the white chocolate chips.
  6. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart.
  7. Bake for 10–12 minutes until the edges are set but the centers still look slightly underbaked and wet.
  8. Remove from the oven immediately and allow them to firm up on the hot pan.
  9. Sprinkle a pinch of flaky sea salt on top of each cookie immediately after removing them from the oven to balance the sweetness.