A classic chewy on the inside, crunchy at the edges chocolate chip cookie made without dairy or eggs! This recipe will fool even the toughest cookie connoisseurs.
Makes 16-18 cookies
Ingredients
1/2 cup melted refined coconut oil*
3/4 cup (150g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1/3 cup nondairy milk
2 tsp. vanilla extract
2 1/4 cups (280g) all-purpose flour
1 Tbs. cornstarch
1 tsp. ground flaxseeds (optional)*
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups dark or semisweet chocolate chips
Instructions
- Line an extra-large baking sheet with a silicone baking mat or parchment paper.
- Place the coconut oil, brown sugar, granulated sugar, nondairy milk, and vanilla extract in a medium bowl. Whisk until smooth and combined.
- Add the flour, cornstarch, flaxseed, baking soda, and salt to the bowl. Mix with a rubber spatula until a smooth dough forms. Fold in the chocolate chips.
- Refrigerate the dough for 15-20 minutes until it is firm enough to roll into balls.
- Divide the cookie dough into 16-18 balls, and arrange them on the baking sheet. Transfer the sheet to the freezer for 10-15 minutes, while the oven preheats.
- Preheat the oven to 350° F.
- Transfer the baking sheet to the middle rack of the preheated oven. Bake the cookies for 14-16 minutes, until they are puffy and golden brown at the edges.
- Remove the baking sheet from the oven. Allow the cookies to rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
*Refined coconut oil is indicated because it has little to no coconut flavor. Unrefined may be used, but the cookies will taste slightly of coconut.
*Flaxseeds help create an even chewier texture.
