Chocolate chip cookies
The scent of warm, gooey chocolate chip cookies fresh from the oven—can anything be more nostalgic? Made with creamy coconut oil and rich plant milk, these plant-based cookies are as comforting as your childhood favorite. Just whisk, stir, bake, and enjoy. Share your craftsmanship with friends and family… or keep every last crumb to yourself.
Ingredients
Calories:
1180
Protein:
8
g
- .25 cups coconut oil, melted
- 10.0 tbsp. granulated sugar
- 5.0 tbsp. coconut milk (from a carton, not canned)
- 13.0 tbsp. flour
- .5 tsp. baking powder
- 9.0 tbsp. semi-sweet plant-based chocolate chips
Preparation
- Preheat and prep: Preheat the oven to 350° F. Line two baking trays with parchment paper.
- Whisk to combine: Whisk together the coconut oil and sugar until fully combined and fluffy. Add the coconut milk gradually, whisking for a few seconds before you add more. Once you’ve added all the coconut milk, stir in the dry ingredients and the plant-based chocolate chips. Mix well.
- Scoop and bake: Use a spoon to scoop six balls of cookie dough onto each baking tray, leaving enough space for the cookies to spread out while cooking. Gently press down on each ball of cookie dough to flatten. Bake for 15 minutes or until golden brown. Allow to cool and enjoy!
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