Soft Chocolate Chip Cookies
These wholesome and indulgent chocolate chip cookies offer a delightful classic taste. They are simple to prepare and perfect for satisfying sweet cravings. Enjoy these soft and chewy treats as a comforting snack.
Price per Serving
Instructions
- 1
Line a tray (1 baking) and preheat the oven to 350°F (180°C).
- 2
In a bowl (1 large), cream together the refined coconut oil (0.5 cup) and light brown sugar (0.67 cup) with a fork (1).
- 3
Then add the unsweetened soy milk (0.25 cup), maple syrup (3 tbsp), pure vanilla extract (1 tbsp), baking powder (1 tsp), baking soda (0.75 tsp), and salt (0.5 tsp). Mix well. The mixture might look a bit clumpy, and that's okay.
- 4
Sift the all purpose flour (2 cup) into the bowl and stir until partially combined.
- 5
Lastly, fold the dairy-free dark chocolate (5.3 oz) through the dough. Be careful to not over-mix.
- 6
Scoop up 1 tbsp of the dough at a time, and roll them into balls. Place on the baking tray about 2 inches (5 cm) apart as the cookies will spread.
- 7
To decorate, add a few bits of chopped chocolate to the top of each cookie if desired.
- 8
Bake on the centre rack of the oven for 12 - 13 minutes, or until lightly golden. Let them set on the baking tray for a minute before transferring to a rack (1 cooling) to cool completely. Enjoy!
- 9
Note: Refined coconut oil is coconut oil that doesn't smell or taste like coconuts.
- 10
Note: We used top and bottom heating (not fan-assisted/convection).
- 11
Note: The coconut oil needs to be solid for this recipe, and not melted. If the oil is soft, place it in the fridge until hardened.
- 12
Storage: Store in an airtight container on the counter for up to 4 days.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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