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Vegan Chocolate Chip Cookies
This recipe is a family favorite. We typically end up making it at least once a month.
Ingredients
- ½ c Sugar
- ¾ c Dark Brown Sugar, Packed
- 1 tsp Salt
- ½ c Refined Coconut Oil, Melted
- ¼ c Non-Dairy Milk
- 1 tsp Vanilla Extract
- 1 ½ c Flour
- ½ tsp Baking Soda
- 4 oz Vegan Semi-Sweet Chocolate, Chunks
- 4 oz Vegan Dark Chocolate, Chunks
Instructions
- 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.
- Fold in the chocolate chunks evenly.
- Chill the dough 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!
Notes
This recipe is courtesy of Tasty and included on the June theme as a demo of the recipe card design.
These are delicious!