The Best Vegan Chocolate Chip Cookies in the World That Also Happen to Be Made With Ingredients (mostly) From the Philippines!

Pretty much everyone loves chocolate chip cookies. The cookies made using this recipe taste delicious, happen to be vegan, and many of the ingredients are sourced from The Philippines.

I consider fresh baked cookies a treat, so my recipe only makes about 8 yum sized ones. But it can easily be scaled up if you are going to be entertaining or just want to have a few more - and once you taste them, you very well might!

Various sized bowls, a couple whisks, a wooden spoon, and a cookie sheet. A food

• 50g coconut oil, solid white.
  • We found some produced in The Philippines 🇵🇭
• 100g muscovado sugar (light or dark brown sugar will work fine though, too!)
  • Muscovado is a specialty sugar that is unrefined and characterized by a deep brown color, soft sticky texture, and rich molasses flavor. 🇵🇭 Real Filipino muscovado is hard to find in the US, but If you live near a Seafood City Filipino Supermarket, you might be able to get some. It's a little easier finding some produced in Caribbean nations.
• 1 tsp vanilla extract.
  • Filipino vanilla does exist! 🇵🇭 Unfortunately, it's nearly impossible to find in the US. 😔
• 50g coconut milk.
  • Guess what? Yep, I found some from The Philippines! 🇵🇭 I got it at the local Whole Foods.
• 30g unsweetened apple sauce. This give the cookies a wonderful fluffy texture. Not from the Philippines though! 😝
• 0.5 tsp baking soda
• 0.25 tsp salt. I like flaky kosher or sea salt.
• 170g all-purpose flour. I used bread flour because I wasn't looking at the package but it worked out fine.
• 85g chocolate. I used Oodaalolly 70% Dark. More on the chocolate in the next step!

• Weight Converter (if you need help converting the measurements)

Oodaalolly is a small batch chocolate startup founded - where else - in the startup capital of the world, San Francisco. They are what is called a "bean-to-bar" chocolate maker. That means they source their own beans, in this case from small growers in the Davao region of The Philippines.

The Philippines is the Napa Valley of cacao.

The climate, soil, and amazing culture of the Philippines contribute to the distinct and delightful flavor of the nation’s cacao. Long a part of Filipino culture, the quality of their cacao is once again being recognized as some of the world’s finest. Just as Napa Valley grew into a region rivaling Europe’s finest winemakers, the Philippines stand ready to put the quality of their cacao on the world stage.

Oodaalolly chocolate is made in small batches, perfectly capturing the specific flavors and nuances of cacao beans grown in the Philippines. Using Swiss techniques, they ensure oodaalolly chocolate always has that satisfying snap, silky texture, and sense of delight that real chocolate lovers crave.

I'm friends with the founder of Oodaalolly and 100% believe in his mission to bring Philippine cacao to the forefront of chocolate in the world. If you would like to know more about Oodaalolly, where they source their cacao, and how they make chocolate then check out their blog.

For this recipe, I used the 70% Dark.

I chopped it into chips and put them aside in a bowl.

This is a super easy part!

Get out a large bowl. Put the sugar, vanilla, and coconut oil inside and get mixing. Add the coconut milk and the applesauce and keep on mixing! Don't worry, if it looks sort of clumpy. It will work out!

Get another bowl and throw in the flour, salt, and baking soda. Whisk to mix.

Toss the dry ingredients into the bowl with the wet ingredients. I recommend switching over to a bamboo spoon to really mix the ingredients together. (A whisk isn't up to the task.)

Mix them up until they are nicely combined.

Now for the fun part!

Put MOST of the chocolate chips in the mix. Really start working the mix together. You'll know when it's done when it starts to look like, you know, cookie dough!

With this recipe you'll have enough to make about 8 cookies. I use a medium sized serving spoon to measure out the dough for each cookie. It doesn't have to be exact.

Put the clumps on the parchment paper lined cookie sheet - leaving some space between - and bake for about 10 minutes. When the edges of the cookies are a brownish gold the cookies are probably ready.

When you take the cookies out, they should still be slightly soft. Lightly smush - very technical term - the chips you saved on the tops of the cookies. More chocolate goodness, yay!

Let the cookies cool for about 10 minutes.

If you want. You don't have to. The most important step comes next.

Bite into this wonderful fluffy chocolate chip masterpiece that you just made. Close your eyes and taste the blending of flavors dancing on your tongue. So good! (And you can share it with your vegan friends!)