VEGAN CHOCOLATE CHIP COOKIES

Servings: Makes about 24 cookies 

Calories: Approximately 150-170 calories per cookie 

Time to Complete: About 30 minutes (10 minutes prep, 20 minutes baking) 

Level of Ease: Easy

Ingredients:

• 1/2 cup coconut oil, solid (not melted)
• 1 1/4 cups light brown sugar, packed
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup unsweetened applesauce (acts as an egg substitute)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegan chocolate chips

Instructions:

• Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
• Cream the Oil and Sugar: In a large bowl, beat the solid coconut oil and brown sugar together until creamy and well combined, about 2-3 minutes. Add the vanilla extract, almond milk, and applesauce, and beat until smooth.
• Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan chocolate chips.
• Shape and Place the Cookie Dough: Scoop tablespoon-sized amounts of dough and roll into balls. Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
• Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are golden and the centers are still soft. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips:

• Cookie Dough Consistency: If the dough is too soft or oily, chill it in the refrigerator for 30 minutes before scooping.
• Customization: Feel free to add nuts like walnuts or pecans for added texture and flavor.
• Storage: These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well for up to 3 months.