Chocolate Chip Cookies… The dessert that we crave and the most popular cookie flavor ever. I don’t really like chocolate. I know, unbelievable, but I really like these cookies. This cookie recipe is easy to make and tastes great! And it’s totally sister approved. My sisters, who do love chocolate, loved these. Being able to make them vegan is also a plus. If you are the type that really loves cookies, this recipe is for you.
Ingredients
for 10 servings
- ½ cup sugar
- ¾ cup dark brown sugar, packed
- ½ teaspoon salt
- ¼ cup refined coconut oil, melted
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- 4 oz vegan semi-sweet chocolate, chunks (or Carob if you don’t life Chocolate)
- 4 oz vegan dark chocolate, chunks (See above for carob substitute.)
Preparation
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Make sure the dough is rollable😜 (Able to be rolled into a ball)
- Fold in the chocolate chunks evenly.
- Chill the dough in fridge for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely.
- Enjoy with a nice cup of your favorite non-dairy milk.
Take these and make them with your family. You’ll have a fun time and a delicious result.🙂
