Ingredients

The following ingredients have 30 Servings
  • 1 cup coconut oil (room temperature)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 flax egg
  • ½ cup applesauce (, unsweetened)
  • 1 tablespoon vanilla
  • 2½ cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 - 2 tablespoons plant-based milk*
  • 12 oz bag dairy-free chocolate chips

Instruction

  • Preheat your oven to 375°F. Cover a cookie sheet with parchment paper.
  • Cream together the coconut oil and sugars with a stand mixer or hand-held mixer on medium speed until light and fluffy.
  • Beat in the flax egg, applesauce, and vanilla.
  • In a separate bowl, combine the dry ingredients and stir until well combined.
  • Add the flour mixture to the wet ingredients and beat until well combined. Add the plant-based milk, one tablespoon at a time, mixing until you have a nice cookie dough consistency.
  • Add chocolate chips and stir to combine.
  • Place rounded tablespoons of dough on an ungreased cookie sheet. Bake for 8 to 10 minutes until cookies are nice and gold around the edges.
  • Remove from the oven and wait for a minute before placing on a wire rack to cool.
  • Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They can be frozen for up to 2 months.