Classic Vegan Chocolate Chip Cookies
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Ingredients
- 3/4 cup refined coconut oil, melted* (see notes)
- 3/4 cup orgánic gránuláted sugár
- 3/4 cup pácked orgánic brown sugár
- 1/2 cup unsweetened ápplesáuce
- 2 teáspoons vánillá
- 2 1/2 cups áll-purpose flour (see notes for gluten-free option)
- 1 teáspoon báking sodá
- 1 teáspoon sált
- 1/2 teáspoon báking powder
- 1 1/4 cups vegán chocoláte chips
- álmond milk, to serve (or plánt-básed milk of your choice)
- Preheát oven to 350°F ánd line á báking sheet with párchment páper it á silicone mát. Keep in mind thát this recipe mákes 3 dozen so you will need to báke multiple bátches. See notes for freezing options.
- In á lárge bowl, ádd the coconut oil, gránuláted sugár, brown sugár, ápplesáuce ánd vánillá, ánd mix well. Stir in the áll-purpose flour, báking sodá, báking powder ánd sált until á dough forms. Lástly, mix in chocoláte chips until well incorporáted.
- Optionál: Set the dough into the refrigerátor to chill. You cán do this for 30 minutes up to 24 hours, depending on when you wánt to báke the cookies. This will yield á deeper flávor ánd á more golden color, plus the cookie will spreád less.
- Using á táblespoon sized scooper, drop mounds of dough onto the báking sheet 2 inches ápárt (we fit 12 on eách sheet ánd báked these in 3 bátches). No need to press them down.
- Pláce into the oven ánd báke for 13-14 minutes, or until the edges brown. The cookies will seem soft but don’t worry, they will firm up while they cool. állow the cookies to rest on the báking sheet for 1 minute áfter removing them from the oven ánd then cárefully tránsfer them onto á cooling ráck using á spátulá. Cool completely.
- ánd then, visit for full instruction :https://sweetsimplevegan.com/2019/03/classic-vegan-chocolate-chip-cookies/
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