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!
