Makes: about 2 dozen 3-inch cookies

Total time: 25 mins

Recipe by Taylor Mooney

Ingredients

1/2 cup soft coconut oil

1 cup brown sugar

1/4 cup non dairy milk

1 T vanilla extract

2 cups flour of choice

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup chocolate chips (Trader Joe’s and some Ghirardelli chips are vegan)

1/2 cup chopped nuts (optional)

Instructions 

Preheat oven to 350 degrees F (177 C)

Cream coconut oil and brown sugar, then add non dairy milk and vanilla extract

In SEPARATE bowl mix flour, baking soda, baking powder, and salt until ingredients are evenly distributed

Gradually add the dry ingredients into the cream mixture

Fold in chocolate chips and nuts

Form dough into balls of your desired size and place onto a cookie sheet lined with parchment paper

Bake 7-10 minutes

Tastes best when eaten warm!