Salted Vegan Chocolate Chip Cookies

A recipe from Kimberly of Kmely Shop!

This is one of my favourite recipes! The salt really balances out the sweetness from the chocolate chips, but the dough base is amazing on its own (you don’t even need to add chocolate chips). Great snack!!!”

Makes: 12-15 decently-sized cookies

Ingredients:

• 1/2 + 1 Tbsp. neutral oil (canola, graspeseed)

• 1/4 cup + 1 Tbsp. warm water

• 3/4 cup dark brown sugar

• 1/4 cup white sugar

• 1/2 tsp. salt (+ a little bit more to top!)

• 1.5 tsp. vanilla extract

• 2 tsp. baking powder

• 2 cups all purpose flour

• 1 cup chopped vegan dark chocolate

Instructions:

1. In a bowl, combine the oil and warm water.

2. Whisk in the brown and white sugar.

3. Add vanilla extract, baking powder, and salt.

4. Slowly add the flour (half cups at a time).

5. When the mixture gets too sticky, take out the whisk and use your hands. Fold the flour into the mixture until just combined.

6. Add chopped chocolate!!!

7. When everything’s combined, cover up the dough and place it in the fridge for 12-24 hours. (DON’T SKIP. I know it’s tempting, but don’t do it!)

8. After patiently waiting, take out the dough and wait 10 minutes for it to soften.

9. Pre-heat the oven to 350°F

10. Use your hands or a scoop/spoon to make decently sized balls.

11. Line the balls on a baking sheet and flatten them a little.

12. Sprinkle some salt on top of the cookies.

13. For a gooey middle, bake for 7–10 minutes, just when you see the bottoms (or the edge of the bottom) is golden brown. For drier cookies, bake a little longer, about 10-13 minutes.

14. Let them cool for 5 minutes (or not) and consume!