Vegan Chocolate Chip Cookies
Vegan chocolate chip cookies made with coconut oil. Use any type of coconut oil you like. Unrefined coconut oil will give the cookies a slight coconut flavor while refined will be neutral. Nutiva makes a butter flavored coconut oil which works well, though it's pretty strong and best mixed with a neutral coconut oil.
Servings 24 cookies
Cost 5
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon cinnamon
- ½ cup sugar (100 grams)
- ½ cup dark brown sugar (110 grams)
- ¼ cup coconut oil, soft (butter flavored if possible) (55 grams)
- ¼ cup neutral oil like sunflower or canola (50 grams)
- 1 ½ teaspoons vanilla extract
- 4 tablespoons water or brewed coffee
- 2 cups vegan approved chocolate chips (Guittard)
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium size bowl, thoroughly stir together the flour, baking soda, salt and cinnamon.
- In a mixing bowl, beat together softened coconut oil, neutral oil, sugars, extract and brewed coffee or water.
- Add the flour mixture to the oil mixture and stir until combined. Stir in chocolate chips. The dough will be soft, but a little crumbly from the oil. Divide it into sections and push it together tightly with your hands.
- You can scoop the dough or shape it into a roll, chill, and bake as needed.
- To scoop, drop by rounded tablespoonfuls onto parchment lined cookie sheets and bake for 11-12 minutes at 350F. Time will vary based on the size of the cookies.
- Slice parchment paper onto the counter and allow the cookies to cool completely on parchment.