Ingredients
▢ 1/2 cup coconut oil
▢ 1 cup brown sugar
▢ 1/4 cup almond, oat, soy, or rice milk
▢ 1 tablespoon vanilla extract
▢ 2 cups all-purpose flour
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ 1/2 teaspoon kosher salt
▢ 1 (10-ounce) bag vegan chocolate morsels, chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the coconut oil, brown sugar, plant-based milk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the vegan chocolate morsels.
- Using a mini ice cream scoop or 1 tablespoon measure, scoop dough onto a parchment-lined or Silpat baking sheet. Gently flatten slightly.
- For larger cookies, use a 1/4 cup measure.
- Bake for 12 minutes, or until edges are golden (14 minutes for larger cookies). Centers may look slightly underdone but will firm up as they cool.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Storage/Freezing: Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies or dough for up to 3 months. Bake from frozen by adding ~2 minutes to baking time.
- Cookie Bites: Use mini muffin tins with 1 tablespoon dough portions; bake time remains the same.
- Don’t Overmix: Mix until just combined to keep cookies soft and tender.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.
- Chill Dough: Refrigerate for 30 minutes to reduce spreading.
- Add-Ins: Try nuts, dried fruit, or a sprinkle of flaky sea salt before baking.
