Coconut Chocolate Chip Cookies

Have you ever had a warm cookie fill your mouth with it's deliciousness and think to yourself... "there is nothing better than this"? I have, and it comes from this cookie recipe. These are the softest, most chewy cookies I’ve ever had. They stay soft for days (if they last that long!) without getting stale and hard.

I've always loved chocolate chip cookies. My mom used to make these huge ones at the coffee shop she owned. I worked there for years and I always looked forward to having a "shift cookie". No matter if they were fresh or day-old, they were always so good. So I knew that when I went vegan, I would miss her cookies dearly. It took some time, but I have tried recipe after recipe and after tweaking a few things here and there, I was able to get this recipe just right. It brings back childhood memories, satisfies that warm cookie craving, and it is a favorite with my family and friends!

INGREDIENTS:

*1 1/4 Cups Light Brown Sugar

*1/2 Cup Coconut Oil (not melted)

*1/4 Cup Unsweetened Applesauce

*1/2 tsp Salt

*1 tsp Vanilla Extract

*1 tsp Coconut Extract

*1 tsp Baking Soda

*1/4 Cup Coconut Milk (The kind in a can)

—Shake the coconut milk well. Dump the can into a tupperware or mason jar, then scoop out your measurement. Set the extra aside.

*2 1/4 Cups Unbleached All Purpose Flour

*1/2 Cup vegan Dark Chocolate Chips + handful for topping after baking

*Handful of coconut flakes (optional)

DIRECTIONS:

Preheat oven to 375 F

1. Cream together the brown sugar and coconut oil.

2. Add in the salt, vanilla & coconut extracts, baking soda, and coconut milk. Mix together.

3. Add the applesauce. Mix

4. Add the flour 1 cup at a time.

5. Fold in the dark chocolate chips.

6. Scoop out the dough onto a greased or parchment lined cookie sheet. I use an ice cream scoop, because I like big cookies.

7. Bake for 10 minutes. Remove from oven and place a few chocolate chips on each cookie and sprinkle with coconut flakes (optional). Let cool, then enjoy!

Store in container or ziploc bag (these are still really good and soft for even a few days after baking!). Also, the cookie dough is amazing if frozen! That way you can either indulge in the cold cookie dough when you want (no eggs or dairy, so it's safe!) or just make a couple cookies at a time if you always like them warm!

Now, what to do with that leftover coconut milk? Add 1 tsp vanilla extract and 1 tbs agave nectar and stir well. Put in a mason jar and keep in the fridge to use as coffee creamer! It's super rich and delicious in your morning brew!

Now you can make your very own, delicious cookies that will impress your friends and make you feel like a celebrity baker!

So sit down with a movie, a glass of almond milk, and comfy slippers and indulge in these eyelid-fluttering cookies. You deserve it!

Keep on cooking, friends!

-Kristin

*Recipe inspired by: bakerbynature