The Most Wonderful Vegan Chocolate Chip Cookies Ever Food

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
• Then add the soy milk and vanilla and mix in.
• Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
• Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
• Add the chocolate chips and mix in to distribute as evenly as possible.
• Preheat the oven to 350°F (180°C).
• Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies.
• Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
• When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
• Allow to cool and firm up directly on the tray.
• Once properly cooled store in an airtight container.

THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER

Steps:

• Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
• 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.
• 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.
• 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.