Easy Vegan Chocolate Chip Cookies

Being vegan can be hard, specially when you are craving something as simple as chocolate chip cookies. While this recipe is outlined to be strictly vegan I used regular chocolate chips, therefore, you may make any substitutions as you wish. Use this recipe as a way to help you ease into a vegan lifestyle, or if you are already vegan this will be a nice and easy treat for everyone!

There are two variations to placing the cookie dough onto the baking sheet ( see steps 7 and 8), however, all other steps must be followed regardless of cookie dough placement.

Prep time: 30-45 minutes.

Total start to finish time: 60 minutes.

Servings: 40 cookies.

You will need the following:

1. 2/3 cup refined coconut oil, melted

2. 2/3 cup vegan granulated sugar

3. 2/3 cup packed vegan brown sugar

4. 1/2 cup unsweetened vanilla almond milk

5. 2 teaspoons vanilla

6. 2 1/2 cups all-purpose flour

7. 1 teaspoon baking soda

8. 1 teaspoon baking powder

9. 1/2 teaspoon salt

10. 1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

Heat oven to 350°F before you start prepping the cookie dough.

In a large bowl, mix the melted coconut oil, granulated sugar and brown sugar until mixed well. Make sure the coconut oil is completely melted, otherwise you will have a hard time creating the cookie dough. Before you proceed to the next step, make sure you get rid of lumpy sugar.

• You may use a spoon, or any mixing utensil you have in your kitchen to mix the ingredients.

Stir in the almond milk and the vanilla extract to the oil and sugar mixture.

Note: The coconut oil will separate from the almond milk, however, this is normal.

Stir in the flour, baking soda, baking powder, and salt until the dough forms. Make sure to add all the flour, baking soda and powder, and salt to the mixture bowl before stirring. As this will allow for all the ingredients to proportionately mix together.

Once the cookie dough is formed, stir in the chocolate chips.

• At this point, you may stop to enjoy some "safe" cookie dough before proceeding to the next step.

Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. This procedure will give a more textured feel to the finished cookies.

Roll a tablespoonful of cookie dough into a ball using your hands. After you have a nice, round cookie dough ball, place it 2 inches apart onto ungreased baking sheet. This variation will give the finished cookies a "store bought" look and feel.

Bake for 11 to 14 minutes, or until the edges are light brown/golden and the tops look set.

Take baked cookies out of the oven, and cool on baking sheet for one (1) minute. Remove cookies from baking sheet onto cooling rack, where, the cookies will cool completely.

• After 10 minutes, it is safe to enjoy a warm cookie if you please.

Store the cookies in a tightly covered container once they have cooled completely.

• You may place cookies on a plate if planning on eating all cookies within the next few hours.