Vegan chocolate chip cookies

By: Carlos Jimenez (inspired by recipe from Baker by Nature)

Active Time: 10 minutes Total Time: 35 minutes Servings: 16 cookies

Ingredients:

2 ⅓ cup all-purpose flour, 1 ¼ cup packed light brown sugar, ½ cup solid coconut oil, 2 teaspoons vanilla extract, ¼ cup unsweetened applesauce, ¼ cup coconut milk, ½ teaspoon salt, 1 teaspoon baking soda, 2 cups vegan chocolate chips (or regular for vegetarian cookies!)

Optional: Flakey sea salt

Directions

1. Preheat oven to 350°F.

2. In a medium bowl, mix together the flour, baking soda, and salt until thoroughly combined. Set aside.

3. In a large bowl, mix the brown sugar, coconut oil, and vanilla extract until thoroughly combined.

4. Then add in the applesauce and coconut milk until well combined.

5. Add in the dry ingredients to the wet ingredients, and mix until smooth and thoroughly combined (if the dough is too sticky, add more flour a tablespoon at a time. If too dry, add coconut milk a tablespoon at a time).

6. Fold in the chocolate chips until it is consistent throughout the dough.

7. Scoop out the cookie dough (with a spoon or ice cream scoop) onto a baking sheet prepared with parchment paper. Ensure you leave a few inches of space between them because they’ll spread!

8. Bake for about 10 minutes, or until edges are golden brown, and the cookie has set. Allow cookies to cool before enjoying

* Optional: Sprinkle with sea salt for added flavor!