Vegan Chocolate Chip Cookies
Prep time: 15 mins |Cook time: 30 mins | Total time: 45 mins | Servings: 8
The best Vegan Chocolate Chip Cookies you’ll have! This recipe is straight to the point and so easy. Another great example, how you don’t need dairy products to create delicious baked goods.
With my baking and cooking, most of the time I like to implement ingredients from my Motherland, Jamaica. So, you’ll see that I use Jamaican Vanilla Extract and a lot of other ingredients imported from there - it’s just the best in my opinion.
Tip: When it comes to your cookie dough, if it appears to be too sticky, just add in a little more flour and if it feels too firm, then add in a little more plant-based milk.
Optional: Placing your cookie dough in the fridge isn’t necessary if you don’t want to. Just make sure that if you aren’t placing them in the fridge, that the consistency of the dough is good. The consistency of the coconut oil is very important because if it’s not right, your cookies will spread too much or not enough.
Ingredients
1 ½ cup Chickpea flour
½ cup Coconut oil
2 tbsp Jamaican Vanilla Extract
¼ Mineral Salt
½ cup Brown Sugar
3 tbsp unsweetened Oat Milk
1 cup Chocolate Chunks
Instructions
In a large mixing bowl, whisk together the brown sugar, salt and coconut oil, until well combined - note: make sure that the coconut oil is in a liquid state, but not too runny.
Then, whisk in the oat milk and vanilla extract, until all of the sugar is gone and the batter is smooth.
Next, add in the chickpea flour and “fold” in your Chocolate Chunks.
Let the cookie dough chill for 25-30 minutes. When you’re ready to take out the dough, place them on your prepared cookie sheet and leave a few inches between them.
Bake your cookies under 350°F for 10-12 minutes.
Let your cookies cool off a little bit on the cookie sheet and then transfer them to a cooling rack.
