Chocolate Chip Cookies
No blog is complete without a chocolate chip cookie recipe. This is unwritten fact. Everyone has their own way of baking the beloved favorite cookie, and I am no different. While the chocolate chip is not my favorite sweet treat, I most certainly have worked hard to perfect a recipe I can call my own, and I so hope that you can call it yours as well!
A few things to note:
- Not everyone likes coconut oil, but it's still better for the bod than butter. If the flavor isn't your style, grab the refined kind and you'll have no problem.
- It's important that, whichever kind you use, the coconut oil is solidified so that it "creams" with the brown sugar.
- Not all chocolate chips are vegan, and feel free to get creative. I ran out of chips so I grabbed a chocolate bar and hacked away at it, hence the chunk-looking cookies in this post instead of chip.
- Many people are surprised I don't do apple sauce in my cookies. While a common choice for lower calorie vegan noms, they tend to leave baked good dry and crumbly in my opinion. I want the gooey. BRING ON THE GOO!
Alright, let's do this.
Chocolate chip cookies
1 cup brown sugar (yup. We’re starting off like that.)
½ cup coconut oil (refined, if you don’t like coconut flavor)
¼ cup nondairy milk
1.5 T vanilla extract
2 cups flour (all purpose, but you can mix GF flours as well)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ -1.5 cups chocolate chips (depends on how chocolately you like your cookies)
Preheat oven to 350F degrees.
By hand or with a mixer, cream together brown sugar and oil. Add the nondairy milk and vanilla. The mixture will look a little odd and maybe clumpy. That's okay, as long as you get most of the giant chunks of oil worked down.
Mix the next 4 ingredients in a separate bowl. Slowly pour in the dry ingredients to the wet.
Have a taste. It'll be amazing. Have a couple more tastes.
Stop it, you're eating all the batter!
Fold in chocolate chips and/or any nuts or seeds you fancy.
Roll 1T of dough at a time into a ball and place on cookie sheet (ungreased/silpat). Press down with palm.
Bake for 10-12 minutes.
Eat them all before anyone else has a chance at them.