Vegan Chocolate Chip Cookies by BG
Equipment:
- Oven
- Bowl
- Measuring Cup
- Whisk
- Baking Sheet
- Spatula
- Non-stick spray or parchment paper
Ingredients:
- ½ cup sugar
- ¾ cup brown sugar
- 1 teaspoon salt
- ½ cup refined coconut oil, melted
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- 4 oz vegan semi-sweet chocolate chips
- 4 oz vegan dark chocolate chips
Gather the Ingredients and Melt the Coconut Oil
You can melt the coconut oil in a pot on the stove as I did or just by heating it up in the microwave a little bit.
In a Large Bowl, Whisk Together the Sugar, Brown Sugar, Salt, and Coconut Oil Until They Are One.
Whisk in Non-dairy Milk and Vanilla, Until All Sugar Has Dissolved and the Batter Is Smooth.
Sift in the Flour and Baking Soda and Then Fold the Mixture With a Spatula
Fold in the Chocolate Chips Evenly
Feel free to ignore the recommended amount and make them as chocolatey as you desire!
Cover the Dough and Chill It in the Refrigerator for at Least 30 Minutes
Scoop the Dough Onto a Coated Baking Sheet.
Be sure to leave at least a couple of inches of space between cookies and the edges of the pan so cookies can spread evenly.
Preheat Oven to 350°F (180°C).
Bake for 12-15 Minutes, or Until Cookies Just Begin to Brown.
They will not get as dark as non-vegan cookies, that’s okay. Don’t try to get the brown shading just right, you’ll risk ruining them.
Remove the Cookies From the Oven, Let the Cool, and Enjoy!
