Classic Chocolate Chip Cookies (Vegan Style!)
These were incredible. They have the perfect blend of brown sugar and molasses flavor with that thick, chewy, crispy-on-the-outside-soft-on-the-inside dough, chock full of warm gooey vegan chocolate chips, and they’re so easy to make!
1/2 cup melted extra virgin coconut oil
1 cup vegan brown sugar
3 tbsps plain almond milk
2 tsps dark molasses (I use a brand called Brer Rabbit)
2 cups flour
2 tsps vanilla extract
3/4 tsp baking soda
a dash of fine sea salt
1 tbsp corn starch
as many vegan chocolate chips as you want
How to do it:
First, preheat your oven to 350 (F). Then, mix together your melted oil, sugar, vanilla, molasses, almond milk, and cornstarch with a whisk. It should look like a brown syrup. Next, in a separate bowl, mix your flour, salt, and baking powder together and then add that mixture into the wet ingredients until mixed thoroughly. The dough should be thick. Lastly, fold in your chocolate chips.
Bake your cookies on a lightly greased cookie sheet for 12 to 14 minutes. Allow to cool and serve warm or at room temperature. (Tip: if you need to store these in the fridge over night, heat them up slightly or let them come to room temp before serving. The coconut oil hardens in the fridge but they can be reheated and retain the same consistency.)
These really hit the spot yesterday.
Holy cow I didn’t expect this to get so many notes!