Well, a lot of shit has went down since March of this year. I have been slowly getting back into the habit of blogging more at my other blog while also trying to wrap my brain around the state of the world and the pandemic.
If nothing else Covid-19 has forced me into a much simpler, slow paced lifestyle so I’ve had more time to play around in the kitchen (literally spent all morning watching DIY canning videos because tomato’s are on sale this week at our local grocer, but that’s a post for another day.)
Back to Covid, big changes have happened in recent months, specifically we have been able to expand our bubble to include a couple families we are close friends with. One of which I will be providing childcare for on the regular and whose parents we get along great with, whom follow a vegan lifestyle. Now, I really love to host and entertain and a huge part of that for me is food. I am more than happy to accommodate various lifestyles and food restrictions as long as it means that everyone present will be able to enjoy it. Which leads me back to the reason you have somehow mosey’d your way to this page- you are clearly here for one reason- this epic vegan cookie recipe.
Not to be one of those cliche food bloggers that feels compelled to write a story along with every recipe, but honestly, I’m gonna go ahead and tell you why I love this recipe.
It’s because it uses easy to find, normal ingredients but also produces amazingly tasty results. No vegan butters, no speciality milks, in fact, I had every single item on hand already besides the vegan chocolate chips which I think is pretty convenient for people like me who do not live a strictly vegan life but love food and hosting in general. And honestly, it doesn’t really matter if you eat vegan typically or not, these cookies are delicious either way! Like. They are really. fucking. good.
Successful test batch. I ate way too many of these damn things.
So, here she is in all her glory. Make sure to read the recipe fully before chucking all of your ingredients into the bowl because I do have some recommendations to get consistently nice results out of these bad boys.
Easy Vegan Chocolate Chip Cookies
- 3/4 cup refined coconut oil, melted (I actually use unrefined because I love the added coconut flavour but if you do not want that little whiff of coconut taste, definitely go for the refined)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups vegan chocolate chips
- Optional 1/2 cup sweetened coconut flakes. Like I said, I love me some motherfuckin’ coconut, especially paired with quality chocolate chips!
- In a large mixing bowl mix together all of the wet ingredients well (melted coconut oil, white and brown sugars, applesauce and vanilla)
- Stir in all of the dry ingredients minus your chocolate chips. (Flour, salt, baking powder) should form a very soft dough.
- Mix in your chocolate chips (and coconut if you feel so inclined) until we’ll incorporated.
- Chill your dough in the fridge for a minimum of two hours. Honestly, this step is more important than you if you want thick, fluffy cookies. If the coconut oil is not solid, your cookies will seep into sad little delicious pancakes rather than hold up a nice shape.
- Preheat your over to 350 degrees for 13-14 mins (on convection if this is an option)
- Let sit a few minutes and serve warm! They are so bomb! You should get around 3 dozen cookies if you make them small, less if you make them bigger.
Notes: This recipe freezes great if you want to form cookies and cook them later. Just freeze your cookies for around an hour or two flat and not touching each other on a metal baking pan lined with parchment paper. Remove them frozen and chuck them into a ziploc bag so you can cook them directly from frozen at a later date. Usually it will take one to two minutes longer to bake if you are cooking from frozen.
Enjoy and thank me later!
Coffee & Chaos 