Vegan Chocolate Chip Cookies
Ingredients
- 1 cup of sugar
- 1/2 cup dark brown sugar, packed
- 2 teaspoon salt
- 1 cup refined coconut oil, melted
- 1/2 cup non-dairy milk
- 2 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 8 oz vegan semi-sweet chocolate, chunks
- 8 oz vegan dark chocolate, chunks
Preparation
In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
Fold in the chocolate chunks evenly.
Chill the dough for at least 30 minutes.
Preheat oven to 350°F (180°C). Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
Bake for 12-15 minutes, or until cookies just begin to brown.
Cool completely.
Enjoy!
