Chewy Chocolate Chip Cookies
Did I mention these chewy bites are plant-based? Chocolate chip cookies that don’t taste one bit vegan. You're welcome!
So here's what you'll need:
1/4 cup Applesauce, unsweetened
1/4 cup Coconut milk
1/2 cup Coconut oil
2 tsp Vanilla extract
2 1/4 cups All-purpose flour
1 tsp Baking soda
1-2 cups Brown sugar, depending on taste
1 cup dark Chocolate chips
1/2 tsp Himalayan Pink Salt
Optional: 1/2 cup of shredded coconut for added flavour
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- 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.
- Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in the chocolate chips and the shredded coconut.
- Scoop medium sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.
Let me know how your cookies turned out! Don’t forget to snap a pic and tag #tatianaxsarah on Instagram!