Vegan Chocolate Chip Cookies with Kelapo Coconut Oil
Vegan chocolate chip cookies made with coconut oil.
Servings 16
Ingredients
- 1 cup whole wheat pastry flour or all-purpose flour** -- about 130 grams
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar 48 grams
- ⅓ cup maple syrup 114 grams
- ¼ cup room temperature liquid or kind of sloshy coconut oil (60 grams)
- 1 ½ teaspoons vanilla extract
- ⅓ cup toasted nuts chopped
- ⅔ cup vegan approved chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a medium size bowl, thoroughly stir together the flour, salt, baking powder, baking soda and sugar.
- In a mixing bowl, stir together maple syrup, coconut oil and vanilla extract.
- Add the flour mixture to the oil mixture and stir until combined. Stir in nuts and chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet and bake for 11 minutes.
Notes
**I've noticed pastry flour can have different weights by brand. I used Hodgson Mill brand which weighs about 4.5 ounces per cup. If you're using a different brand or bulk bin pastry flour, you might have to use a little more flour to get 4.5 ounces in a cup.
Cookies will spread less if you shape the dough into mounds, chill the mounds and bake the chilled mounds.
Cookies will spread less if you shape the dough into mounds, chill the mounds and bake the chilled mounds.
