Double Chocolate Chip Vegan Cookies
Ingredients: Use organic if possible
- ½ cup unrefined coconut oil
- ¾ cup unrefined coconut sugar
- ¼ cup Detox Organics
- ¼ cup vanilla almond milk
- 1 tablespoon vanilla extract
- 2 cups gluten free baking flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegan chocolate chips (enjoy life chips!)
Pre-heat your oven to 350º.
Mix your coconut oil and coconut sugar together. Add almond milk and vanilla and mix thoroughly.
In a separate bowl, mix together your dry ingredients.
Combine your wet and your dry ingredients together in a large bowl (feel free to use your hands). Once mixed, fold in your chocolate chips.
Roll and press dough in the palm of your hand, 12 to 16 golf sized balls, and place them on a cookie sheet.
Press and flatten out the cookie balls gently with the palm of your hand. Optional: Add a few chocolate chips to the top of each cookie and press into the dough.
Bake for 12 minutes.
Let cool on baking sheet for at least 30 minutes or until completely cooled. Store in an airtight container. Cookies can last up to 5 days. And enjoy!!
Makes about 12-16 cookies