Vegan Chocolate Chip Cookies
These are the best vegan chocolate chip cookies I've ever had (and made). They're soft on the inside, have crispy edges, and flatten into the most perfect little cookies in the oven.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup organic palm shortening or vegan butter (don't use coconut oil)
- 1/2 cup coconut sugar
- 1/4 cup full fat coconut milk ((shake the can to mix))
- 2 tsp vanilla extract
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat oven to 350 degrees fahrenheit.
- 2
Place the shortening, coconut sugar, coconut milk and vanilla extract in a mixing bowl. Use a hand mixer to blend all ingredients together until creamy.
- 3
Add the dry ingredients and mix on medium speed for one minute, until well combined. Fold in the chocolate chips.
- 4
Line a baking sheet with parchment paper and drop heaping tablespoons of dough, evenly spaced. Cook for 8-10 minutes or until the edges are turning golden brown. (Note: if the cookies haven't flattened all the way, gently tap the baking sheet on your counter as soon as you remove them from the oven and they'll flatten).