VEGAN CHOCOLATE CHIP COOKIES

chocolate chip cookies

When my husband requested me to make CHOCOLATE CHIP COOKIES, I veganize it.

Oh, I also use google search and a bit of tweaking (not twerking).

choco chips 3

An inch apart per cookie, except for those 2 at the bottom. Fyi, I changed the spacing after I took this photo.

chocolate chip cookies 2

I’m not a cookie lover but, instantly changed my mind after making this batch.  It turned out REALLY good.  It’s soft, gooey, and chocolatey.  My kind of cookie!

I regularly bake vegan cakes, cupcakes,  and crackers but not cookies. So, this recipe is not originally mine, but, something I found online and made a bit of adjustment in the ingredients section. Let’s get it on!

VEGAN CHOCOLATE CHIP COOKIES

Here’s what you’ll need:

  • 2 cups organic spelt flour

    *you can substitute with any flour of choice.  If you are using gluten-free flour, you probably have to change the liquid requirements and add a flax/ chia egg or  add an egg if you are not vegan

  • 1 cup muscovado sugar or coconut sugar

  •  1/2  cup organic coconut oil

    (Room temperature in Kenya makes the coconut oil solidify. So, if you live in warmer climates – I suggest popping it in the fridge for 20-30 minutes to get a solid consistency)

  •  1/4 cup coconut milk

  • 1 tbsp. organic vanilla extract

  • 1 tsp. baking soda

  • 1/2 tsp.  Himalayan sea salt

  • 1 cup of vegan dark chocolate chips

***FOR THIS RECIPE I USED MOSTLY ORGANIC INGREDIENTS, BUT YOU CAN USE WHATEVER YOU HAVE IN YOUR CUPBOARD.  I JUST PREFER ORGANIC 🙂

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a separate bowl, mix the coconut oil with sugar, coconut milk, and vanilla extract. Keep  stirring until it forms a grainy texture like sand.

  3. In another bowl, combine all the dry ingredients together – spelt flour, baking soda, sea salt,  and chocolate chips.

  4. Combine the wet and dry ingredients together until you have formed a dough- like consistency.

  5. Measure 1 tablespoon of cookie dough and transfer to a baking sheet. You can press your finger against it to flatten out the dough. Make sure you allow 1 inch of space per cookie as they will rise while baking.

  6. Cook for 8 minutes if you want a soft-batch, but if you love your cookies hard, leave it 2-3 minutes more in the oven.

Yield: 12 delicious cookies 🙂

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