Vegan Chocolate Chip Cookies
Ingredients
The dough
-
2
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
½
cup
coconut oil, melted
-
⅓
cup
unsweetened creamy natural almond butter
-
6
tablespoons
water
-
2
teaspoons
pure vanilla extract
-
1¼
cups
dark brown sugar, tightly packed
The chocolate
-
10
ounces
vegan chocolate chips or chopped vegan chocolate bar
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, mix the melted coconut oil, almond butter, water, and vanilla until smooth.
- Add the brown sugar to the wet ingredients and mix until combined.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Stir in the chocolate chips until evenly distributed.
- Scoop the dough into balls and place them on the prepared baking sheets, ensuring they are spaced apart.
- If the dough is too soft, refrigerate for 45 minutes to 1 hour.
- Bake for 12 minutes until the edges are set but the centers are gooey.
- Cool on the pan for 20 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
89
Total fat
3g
Total carbohydrates
5g
Total protein
6g
Sodium
120mg
Cholesterol
0mg
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