Vegan cookies with chocolate chips.
Nutritional data.
304 calories.
Fat 20g.
Carbs 38g.
Fiber, 2g.
Sugar, 24g.
Protein, 2g.
Ingredients.
Ten servings.
•1/2 cup sugar (100 g).
•165 g, or 3/4 cup, packed dark brown sugar.
Salt, one teaspoon.
•12 cup melted refined coconut oil (120 g).
•60 mL, or 1/4 cup, of nondairy milk.
• 1 teaspoon of vanilla extract.
•1 12 cups (185 g) of flour.
A half-teaspoon of baking soda.
•4 oz (115 g) of chunky vegan semi-sweet chocolate.
•4 oz (115 g) chunks of vegan dark chocolate.
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Preparation.
1. Whisk the sugar, brown sugar, salt, and coconut oil together in a sizable bowl.
2. Once all the sugar has dissolved and the batter is smooth, whisk in the non-dairy milk and vanilla.
3. Add the flour and baking soda by sifting, and then fold the batter with a spatula while being mindful not to overmix.
4. Evenly incorporate all of the chocolate pieces.
5. The dough should be chilled for at least 30 minutes.
6. A 350°F (180°C) oven is ideal.
7. Use an ice cream scoop to drop the dough onto a baking sheet that has been lined with parchment paper. In order for cookies to spread evenly, make sure there is at least 2 inches of space between them and the pan's edges.
8. Cookies should only just start to brown after baking for 12 to 15 minutes.
Completely cool.
Enjoy!
