Name: Vegan Chocolate Chip Cookies
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 2 dozen cookies
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup lightly packed vegan light brown sugar; 1/3 cup melted refined coconut oil (see Cook’s Note); 1/4 cup unsweetened applesauce; 1 teaspoon pure vanilla extract; 1 teaspoon vegan molasses; 1 cup vegan chocolate chips

Directions

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Cook’s Note

Refined coconut oil is more processed than unrefined coconut oil, giving it a much milder coconut flavor. If you have a coconut allergy or just prefer other oil-based vegan butters, you can substitute 5 tablespoons melted vegan butter (such as Earth Balance Vegan Buttery Sticks) in place of the coconut oil in this recipe.

Vegan Chocolate Chip Cookies

Ingredients

Directions

Cook’s Note

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