Vegan Chocolate Chunk Cookies
There’s nothing like some good old fashion cookies and milk! While I’m all about a good dessert, I also like to find ways to turn something good into something even better.
Enter these Vegan Chocolate Chunk Cookies! Usually when I make something with healthier ingredients, my kids turn their noses up. BUT….they ate these and approved. Plus the dough is completely edible so if you’re not patient enough to wait for them to bake, you can dig right in!
The monkfruit and coconut palm sugar add the perfect sweetness while also providing a low glycemic index and the nutritional properties of the fruits. Coconut oil provides an excellent source of healthy fats and great flavor. And I don’t think anyone can disagree that you can never go wrong with a chocolate and salt combo!
Ingredients:
2 Cups All Purpose Flour (can be substituted with Gluten Free Flour
1 tsp Baking Powder
3/4 tsp baking soda
1/2 tsp sea salt
A generous amount of Vegan Chocolate Chunk(1-2cups)- These are my fav!
1/2 Cup Monkfruit Sugar
1/2 Cup Coconut Palm Brown Sugar
1/2 Cup Coconut Oil
1/4 Cup Water
1/2 tsp Vanilla Extract
Fleur De Sel (or any Flaky Sea Salt)
Directions:
Whisk together flour, baking powder, baking soda and salt in a large bowl. Gently add the chocolate and mix to combine
Combine the sugar along with oil, water and vanilla extract in a separate bowl. Whisk until completely combined, about 2 minutes.
Combine the dry mixture to the wet mixture and still with a wooden spoon or rubber spatula until no flour is visible. Be careful not to over mix.
Cover with plastic wrap and place in the fridge for 6-12 hours.
Preheat oven to 350 and line baking sheets with parchment paper.
Using an ice cream scoop, scoop out dough to form large mounds on cookie sheet and sprinkle with Fleur de Sel. I was able to fit about 6 per sheet.
Bake for 10-12 minutes or until edges appear golden.
Remove from oven and allow to cool completely.
If there are any leftovers…you can store them in an airtight container for up to one week.