This is not your usual chocolate chip cookie recipe but I promise it will live up to the old standard recipe full of butter. Crispy on the edges and soft and chewy in the middle.
I have to admit when I went in to the kitchen to throw another recipe together I wasn’t sure if they were going to be as good. I didn’t let on that I had changed anything to my family.
Let’s just say they didn’t last long.
- 1/2 Cup Coconut Oil
- 3 T. Apple sauce
- 1 1/4 Cup Vegan Brown Sugar
- 1/2 Cup Coconut Sugar ( or your choice of vegan sugar)
- 1 1/2 tsp. Vanilla
- 2 3/4 Cup Flour
- 2 1/2 tsp. Corn Starch
- 1 tsp. Baking Soda
- 3/4 tsp. Salt
- 1 1/2 Cups Dairy Free Chocolate Chips
- 2 T. Almond or Coconut Milk
Mix coconut oil ( if solid melted and cooled to room temperature) and apple sauce. Stir in the sugars and vanilla. Mix the flour, cornstarch, baking soda, and salt together. Add the flour mixture to the sugar mixture and stir well. Then add the almond milk. Last stir in the chocolate chips.
Refrigerate the cookie dough for about 30 minutes. Roll into balls and gently push the cookie dough balls down slightly on a cookie sheet. Bake at 350 degrees F for about 9 minutes. Let the cookies cool about 5 minutes on the cookie sheet before removing.
Tip: Refrigerate the remainder of cookie dough between baking this prevents too much spreading in the baking process.