Me and cookies were never a thing, but after finding a pretty decent recipe and tweaking it…we just might be on like donkey kong.
Simple, quick and delicate. If you’re a fan of chocolate chip cookies, you’ll thank me for working this one out.
Fact: they were bagged up to take to the kids at Anastacia’s school before I could get a picture…then Jeff ate a bunch….so you’ll have to use your imagination here.
2 cups flour (gluten free flour is ok here, I used coconut flour)
1/2 cup raw coconut oil (I use the flavoured variety and just a bit over)
1 cup raw turbinado sugar
1/4 cup coconut milk
1 tbsp homemade vanilla extract
1 tsp baking soda
1 tsp baking powder
1/4 tsp Himalayan sea salt
1 & 1/2 cups carob chips or vegan chocolate chips or regular
Preheat oven to 350. I used 365 in my 3rd and 4th batches which worked out better.
Mix coconut oil and brown sugar (do not soften coconut oil prior to mixing).
Add nut milk and vanilla extract.
By now your mix should be a bit watery because of the coconut oil. This is alright unless you have soup on your hands…then add a smidgen more flour at the end of the next step.
Mix all dry ingredients together then add to wet ingredients. Your mix should be crumby but tacky…if it’s still too wet, add a bit more flour here.
Roll into balls, make for 10 minutes checking on them often. They spread out quite a bit so don’t try to place too many on one sheet.
I placed all my cookie sheets outside in the 0 degree temps for 20 minutes after to cool them down quickly.
These freeze amazingly.
Made just over 30 cookies.