Ingredients
10
10 servings
- •½ cup sugar
- •¾ cup dark brown sugar, packed
- •1 teaspoon salt
- •½ cup refined coconut oil, melted
- •¼ cup non-dairy milk
- •1 teaspoon vanilla extract
- •1 ½ cups flour
- •½ teaspoon baking soda
- •4 oz vegan semi-sweet chocolate, chunks
- •4 oz vegan dark chocolate, chunks
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 334
- Carbohydrate: 38g
- Fat: 20g
- Fiber: 2g
- Protein: 2g
- Sugar: 24g
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