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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the coconut oil, white sugar, brown sugar, and vanilla extract in a bowl.
Sieve the flour and cornstarch into the bowl, then add salt and baking soda with a squeeze of lemon.
Add the oat milk to the mixture to make the dough less dry.
Fold the dairy-free chocolate chips into the cookie dough.
Shape the dough into around 12 balls, flatten each, and cut into heart shapes using a cookie cutter.
Let the heart-shaped cookies rest in the fridge while preheating the oven to 180C.
Place 1 dark and 1 white chocolate piece on each cookie.
Bake the cookies for 12-15 minutes or until golden brown. Cool before removing from the parchment paper.
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If you don't have oat milk, any plant-based milk will work as a substitute.
Can I use regular milk instead of oat milk?
Yes, you can use regular milk if you are not concerned about keeping the recipe dairy-free.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I use butter instead of coconut oil?
Yes, melted butter can be used as a substitute for coconut oil.
What if I don't have a heart-shaped cookie cutter?
You can shape the cookies into any form you like or use a different shaped cutter.
Can I add nuts to the recipe?
Yes, you can add chopped nuts to the dough for extra texture and flavor.
