Chocolate Chip Cookies

Ingredients:
1/2 cup coconut oil, solid but scoop-able
1 and 1/4 cups light brown sugar, packed
2 teaspoon vanilla extract
1/4 cup coconut milk (the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cups all-purpose flour (don’t pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups vegan chocolate chips divided
Flaky sea salt, optional


Instructions:
1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.

2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined.

3. Add in the coconut milk and applesauce and whisk until well combined; set aside.

4. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

5. 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!

6. Fold in 1 and 3/4 cups of chocolate chips.

7. Scoop three tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.

8. 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.

9. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Makes about 16 cookies.

*The recipe uses coconut oil instead of vegan butter! (If you like coconut flavor use unrefined coconut oil, but if you aren’t a fan, use refined coconut oil)

Recipe inspiration: Baker By Nature