I am at the stage in my Veganism (is that a word?) where I am ready to take on new challenges. Vegan chocolate chip cookies were definitely a worthy opponent.
It’s a baking dish, so it’s not overly difficult and as long as you follow directions they aren’t easy to mess up. The only question was, would it taste good?
Part of being a vegan is finding replacements for things you love but aren’t as harmful to your self or the environment around you. And let me tell you something, this is a GRRRREAT replacement.
When I first started mixing the ingredients up I wasn’t too sure this was going to work. When I added the coconut milk things got a little to lucid. But it all worked out in the end.
A plus about this recipe is that it won’t require any ingredients you can’t find at your local grocery store. I got 7/9 of the ingredients at a dollar tree. You won’t even be breaking the bank! So get into it!
Here’s what you’ll need:
1/4 cup Applesauce
1/4 cup Coconut Milk
2 1/4 cups All-purpose Flour
1 tsp Baking Soda
1 1/4 cups Brown Sugar, Light PACKED
2 cups Chocolate Chips
1/2 tsp Salt
2 tsp Vanilla Extract
1/2 cup Coconut Oil, Solid
(Flaky Sea Salt Optional)
- Preheat oven to 325 degrees ( I like my cookies a little softer and use a dark pan)
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine. (If you mess up on this step, no worries! Be sure to stir vigorously, and test the dough to make sure it is mixed well.)
- The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 12 to 15 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.