VEGAN CHOCOLATE CHIP COOKIES
- 2-1/4 cups (360g) unbleached flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon – optional
- ¾ cup (75g) vanilla sugar
- ½ cup (125ml) coconut oil (melted and cooled)
- 1 teaspoon vanilla extract
- ½ cup grain seed, or nut milk, 125ml
- 4 ounces (120g) 52 to 70% chocolate chips
- Preheat the oven to 375F (190C). Line two baking sheets with parchment paper.
- Sift the dry ingredients onto a piece of parchment paper.
- In a large bowl or the bowl of an electric mixer, whisk together the sugar, the oil, vanilla, and the milk until thoroughly combined.
- With the mixer running at slow speed, add the dry ingredients, mixing just until they are thoroughly incorporated. Don’t over-mix the dough or the cookies will be tough.
- Add the chocolate chips (or pieces), mixing just until they are combined.
- Place the dough by generous tablespoons on the baking sheets, leaving about 1-inch (2.5cm) between the cookies.
- Bake until the cookies are golden, about 22 minutes.
- Remove the cookies from the oven and transfer them immediately to a cooling rack.
[recipe]
