Vegan Chocolate Chip Cookies

Instructions

1. 1

   In a Mixing Bowl, combine the White Wheat Flour, Baking Powder, Baking Soda and Fine Salt. Whisk to combine, then add the Vegan Chocolate Chips and toss to coat.

2. 2

   In a large Mixing Bowl, combine the Coconut Sugar, Sugar, Coconut Oil and Water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.

3. 3

   Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don't overdo it).

4. 4

   Line 2 Baking Sheet with Parchment Paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with the remaining dough, leaving several inches of space around each cookie.

5. 5

   Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.

6. 6

   When you're ready to bake, preheat the Oven to 350°F. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the Baking Sheet on a Wire Rack and sprinkle the cookies with Flaky Sea Salt, if using. Repeat with the remaining cookies.

Notes

Notes Recipe adapted from Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies. *Chocolate chip notes: Use dairy-free/vegan chocolate chips, such as Enjoy Life brand. If you’re not trying to make vegan cookies, I also like Ghiradelli’s bittersweet 60% cacao chocolate chips here. **Oil notes: You’ll detect a light coconut or olive oil flavor in these cookies. Use whichever one you prefer. For completely neutral-flavored cookies, use a neutral-flavored oil such as avocado oil or safflower oil. Make it gluten free: Bob’s Red Mill’s gluten-free all-purpose flour blend works well in this recipe.