The Most Wonderful Vegan Chocolate Chip Cookies Ever

If you’ve been searching for the most effective vegetarian chocolate chip cookie formula, your search is over! You don’t have to be compelled to refrigerate the dough, thus you'll be able to simply roll and bake. These vegetarian cookies bake up thick and chewy, with crisp edges!

Like most of the people, i really like cookies! They’re one in every of my favorite things to bake, eat and gift! There’s nothing higher than seeing the planning on someone’s face after you offer them a contemporary batch of homespun chocolate chip cookies. Warm, sweet, and then gooey… what’s to not love?

More than a number of of my friends live vegetarian lifestyles, thus I’ve been feeling impressed to make a delicious formula for soft and chewy vegetarian chocolate chip cookies! I needed the formula to style a bit like my classic everyday chocolate chip cookies, however be created with cruelty-free ingredients that everybody will relish.

Instead of vegetarian butter, this formula is formed with oil. It provides the cookies a pleasant style and texture. Not an admirer of coconut flavor? Not a problem! simply make certain to pick out refined oil, that includes a neutral scent and flavor. If you like coconut flavor (like me), you’ll wish to pick out unrefined oil, that includes a sturdy however no overwhelming coconut scent and flavor. And if you actually love coconut, strive adding a 1/2 cup of cooked coconut flakes to the cookie dough. It’s a coconut lovers dream.

Ingredients

• 1/2 cup coconut oil, solid (be sure it is not melted at all)
• 1 and 1/4 cups light brown sugar, packed
• 2 teaspoons vanilla extract
• 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
• 1/4 cup unsweetened applesauce
• 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
• Flaky sea salt, optional

Instructions

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in 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.
3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Recipe From : Baker By Nature