Chocolate Chip Cookies
We recently became vegan, and I was wanting to surprise my boys, 8 and 6 with some chocolate chip cookies that weren’t loaded with refined sugar but still tasted like a normal cookie.
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I don’t follow the rules of mixing dry and wet. I just dump it all in there.
We like to keep it simple.
To make it even easier, I’ll provide links to the brands we use with each ingredient.
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups Perfect Flour
- 3 TBS vanilla, unsweetened almond milk
- 2/3 C organic maple syrup
- 1/3 C organic unsweetened applesauce
- 1/4 tsp sea salt
- 1 tsp organic vanilla extract
- 1/2 C melted organic coconut oil
- 3/4 C vegan chocolate chips
Stir, folding in the chocolate chips.
Make sure to make smaller cookies and kind-of press them down. These tend to rise more like a biscuit.
Bake at 375 for around 8-10 minutes depending on your oven.
*Bonus yum: no eggs means licking the spoon, which my boys always find to be the best part!
This was super fast and easy, which is exactly what I need in any recipe.
Mine weren’t very pretty, but the taste was good enough to make again.
The boys loved them, and I didn’t mind letting them have this as a healthier version of a sweet treat.
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