Friday, December 14, 2018

Vegan Chocolate Chip Cookies

After 5 recipes that got rejected...this one made the cut!  I have tweaked it slightly to perfect it...

  • 1/2 cup coconut oil, solid (not melted)
  • 1 1/4 cups Splenda brown sugar blend, packed 
  • 2 tsp vanilla extract
  • 1/4 cup coconut milk (or other non-dairy milk)
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups all purpose flour (not packed)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup+1 TBSP vegan chocolate chips (more if desired)
  • You could add nuts, cranberries, etc.

1.  Preheat the oven to 375.  Line cookie pans with parchment paper.
2.  Whisk the coconut oil, brown sugar, and vanilla together until blended.
3.  Add the coconut milk and applesauce.  Stir.
4.  Add the flour, baking soda, baking powder, and salt, and stir together to form a firm ball.  Add more milk if it's too dry, and a little more flour a little at a time if its too sticky/wet.
5.  Fold in the chocolate chips.
6.  Break off the dough in walnut sized balls, and rub between your palms to make balls.  
7.  Mash the balls down with your hands to make cookie shapes (this step is important!)*
8.  Cook for 9-11 minutes (depending how soft you like your cookies)

My recipe made 25 cookies.

Nutrition Facts
Calories 160
Fat 7g
Carbs 23g
Protein 1.5g 



















*Why I flattened the cookies:  When I tried them in balls...they don't flatten.  They stay balls.  So you have a crispy outside with a big cakey middle.  When you flatten them...they look like cookies when they're done, AND they cook more evenly like a cookie.  

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