The title boasts quite a bit about these cookies but it's very true! These are the best vegan chocolate chip cookies i have tasted. They are crispy on the edges and soft in the middle. The perfect cookie! I highly recommend these. I've made them several times since I first discovered the recipe a week ago and have decided I like them better smaller versus a large one like the original recipe specifies. I used a small ice cream scoop which I highly recommend. I also used one cup of chocolate chips versus the 2 cups suggested in the original recipe. I hope you give these a try. They do not disappoint!
Recipe Adapted from Baker by Nature
1/2 cup coconut oil, solid (be sure it is not melted at all)
1 and 1/4 cups light brown sugar (dark brown sugar is fine also)
2 teaspoons vanilla extract
1/4 cup coconut milk
1/4 cup unsweetened apple sauce
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips or vegan chocolate chips (I used 1 cup)
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
In a large bowl whisk together the coconut oil, brown sugar and vanilla, beating until well combined. Add 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.
Add the dry ingredients into the wet mixture and using a wooden spoon or sturdy spatula, stir until ingredients are combined. The batter will be thick. Fold in the chocolate chips.
Scoop one tablespoon size mound of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. Bake for approximately 9 minutes but start checking by 7 minutes. Bake until edges are golden brown and the centers have set.
Cool cookies on baking sheet for 15 minutes before transferring to a cooling rack.
*If batter is too sticky add a small amount of flour. If too thick, add a little more coconut milk.
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