First of all... HAPPY NEW YEAR!
Now, towards the end of last year I made a New Years resolution that I promise I would stick to which is to bake more and that's exactly what I've been doing! When I worked in retail, it was difficult to find the time to cook and bake from scratch but now I work for myself at home, I find the time to do it which is one of the many things I love about working from home.
So... I'm starting the year with vegan chocolate chip cookies and trust me, you'll want to try this because they're without a doubt the yummiest cookies I've ever eaten... No joke!
Even if you're not vegan, you'll love them... Believe me.
Another awesome thing about this recipe is the fact it's super easy! So if you're not much of a baker, this is probably one to start off with.
(for 12 servings)
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup coconut oil
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan dark chocolate, chunks/chips
Preheat oven to 350°F (180°C).
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.
Mix in the chocolate chunks evenly.
Chill the dough for at least 30 minutes, or overnight.
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.