This delicious treat is a delicious and healthy way to treat yourself in moderation!
Preheat the oven to 350F. Line a large baking sheet with parchment.
Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
Add 1 cup flour and mix in. Add ¼ cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You don't want a crumbly dry mixture, so add just enough to get to somewhere between a stiff batter and soft dough.
Add the chocolate chips and fold in well. If the mixture feels crumbly or too stiff when mixing in the chocolate chips, sprinkle some non dairy milk and mix in.
Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
Bake for 10 minutes or until just slightly golden.
Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for up to 3 days.
Credit: Adapted from Vegan Richa
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.
Serving Size 2 cookies
Servings 11
- Amount Per Serving
- Calories 110
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 90mg4%
- Potassium 0mg
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350F. Line a large baking sheet with parchment.
Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
Add 1 cup flour and mix in. Add ¼ cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You don't want a crumbly dry mixture, so add just enough to get to somewhere between a stiff batter and soft dough.
Add the chocolate chips and fold in well. If the mixture feels crumbly or too stiff when mixing in the chocolate chips, sprinkle some non dairy milk and mix in.
Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
Bake for 10 minutes or until just slightly golden.
Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for up to 3 days.
Credit: Adapted from Vegan Richa
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.