Vegan Chocolate Chip Cookies

 

                     Vegan Chocolate Chip Cookies

INGREDIENTS

1/2 cup  refined coconut oil, packed, not melted*

2/3 cup  brown sugar, packed 

3 Tbsp maple syrup

6 Tbsp Almond milk (or) any plant-based milk 

1 Tbsp  pure vanilla extract

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

2 cups all-purpose flour 

1 cup dairy-free dark chocolate, chopped*

1/2 cup chocolate chip 

Directions

1. Preheat the oven to 350 F/ 180 C. 
2. Using a fork, cream together the coconut oil and brown sugar in a large bowl. Then add the maple syrup and mix until well combined. Add the milk, vanilla, baking soda, baking powder and salt and again whisk until well combined. If the mixture looks clumpy, it’s okay! Note: if the temperature is warm where you are, you may want to consider chilling this mixture in the fridge for 30 minutes to firm up; otherwise the cookies flatten and spread too much when baking in the oven.
3. Add the flour to the bowl and stir until just-combined (do not over stir). Then gently fold in the chopped chocolate. 
4. Form little balls out of the dough and evenly distribute, about 5 cm (2 inches) apart, on a cookie sheet lined with baking paper. Pro tip: I like to reserve a bit of the chopped chocolate to sprinkle on the top for presentation. 
5. Bake for 12- 15 minutes, or until edges are lightly golden and the tops look set. Cool 1 minute on cooking sheet before transferring to cooling rack to cool completely. Enjoy!

Notes

1. *If your coconut oil is liquid, chill in the fridge for a 15 min for it to solidify. 
2. ** Reserve a small amount of the chopped chocolate to place on top of the cookies before baking for presentation. 
3. Variations: feel free to add cinnamon or chopped nuts to this recipe if desired. 
4. Storage: store in an air-tight container for up to four days.