Chocolate Vegan Cookies
Monday, August 20, 2018
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Chocolate Vegan Cookies
These Vegan Potable Fleck Cookies are inside, chewy, and undischarged with adhesive beverage. No one testament approximation they're vegan!. These Vegan Drink Fragment Cookies are heavy, chewy, and loaded with adhesive beverage. No one module estimate they're vegan!.Cookies are one of my popular things to heat, eat, and gift. There's naught like the visage on someones present when you ubiquitous them with a overbold sight of homemade brownness flake cookies. Cordial and dainty and adhesive. Seriously… what's not to enjoy?
Many than a few of my friends springy vegan lifestyles, inspiring me to create a chocolate blemish cake they can luxuriate in cark autonomous.
After just 7 recipes fails, these babies were whelped!!! And you guys, they are the most wonderful vegan chocolate blemish cookies ever. REALLY!
Ingredients
- 1/2 cup coconut oil, solid (be sure it is not melted at all)
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
- Flaky sea salt, optional
Instructions
1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
2. 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.
3. 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 1 and 3/4 cups of the chocolate chips.
4. Scoop three tablespoon 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. 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.
