I've been eating healthy all month (give or take a few dishes of pasta) and I'm pretty happy with the results. More energy, a clearer mind, and not one day of feeling totally terrible. But hey, a girl's got to have some cookies now and then.
Today my little sister woke up dying for some of her favorite vegan chocolate chip cookies. She's a spoonie too — just this year she was diagnosed with a severe dairy allergy, amongst her usual digestive issues. She's only 14, so adjusting to a new dairy-free diet has been hard for her. Luckily, we have a handful of great vegan bakeries in NY, but sometimes you just want to whip up something on your own.
Arguably, vegan deserts are even tastier than non vegan ones. They're creamier and richer and stay fresher longer. Even if you don't have a vegan diet, you're going to love these.
Recipe inspired by Daily Rebecca with some changes made.
Prep time: 15 mins
Cook time: 7 mins
Total time: 22 mins
Serves: about two dozen cookies
- ½ cup coconut oil
- 1 cup turbinado brown sugar (can use regular brown sugar, but turbinado gives them a nice crunch)
- ¼ cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegan chocolate chips (we love Enjoy Life mini chocolate chips)
- Pre-heat oven to 350 degrees
- Thoroughly mix together the coconut oil & brown sugar, then add the almond milk & vanilla. It's okay if the mixture is liquidy.
- In a separate bowl mix the flour, baking soda, baking powder and salt.
- Combine the wet & dry ingredients, then fold in the chocolate chips.
- Roll into small Tbsp sized balls & place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet).
- Bake for 7-10 minutes. We baked for 8 and they were perfect!
The result? Soft, warm, chocolatey deliciousness – with a hint of coconut and a slight crunch of turbinado sugar. Have a sweet Sunday, spoonies!