Vegan Salted Chocolate Chip Cookies
As I have said, I have a sweet tooth. I try to not hold back and instead make healthier decisions when it comes to my sugar fix! There is nothing like a warm chocolate chip cookie and adding that salt on top puts these over the edge.
Since these are vegan and lower in sugar, they can be dangerous. I ate a whole lot of the dough while testing this recipe and didn't regret one bite. However, keep that in mind when making these...may want to just double the batter right away. Unless you have self-control, in that case, good for you.
ITo begin, you need to "cream" together the sugar and coconut oil. Have the coconut oil be at room temperature, not melted but not completely hard either. Put them both in your stand mixer with the whisk attachment and mix on high for 5 minutes.
Then stir in the rest of the wet ingredients; applesauce, vanilla extract, and nut milk. What I mean by nut milk is any nut milk. I make my own but you can use almond milk, coconut milk, cashew milk...whatever you have on hand! Stir it all together until thoroughly mixed.
Then remove the bowl from the stand mixer and sift together the AP flour, baking soda, baking powder, salt, and nutmeg into the bowl. Return to the stand mixer and mix on medium speed until it just comes together.
Remove and with a spatula, hand stir in the chocolate chips or cocoa nibs. Once combined, dump the dough out and form a disk or ball. Wrap the disk or ball with plastic wrap and refrigerate for at least 2 hours but can be over night.
Whenever you are ready to bake, preheat the oven to 350 degrees and line a baking sheet with either a silicone mat or parchment paper. I did smaller cookies, 1 tbs size but feel free to portion however you want. This dough does not spread out a lot either, so when placing on the baking sheet, don't feel like you need a ton of room in between each cookie. When they are all portioned, top each off with a sprinkle of flake salt or pink salt.
Bake for 10-13 minutes; 10 minutes if you like them chewier and 13 if you like them a little bit more cooked through. When they are done baking, transfer to a cooling wrack for 5 minutes. Enjoy!
WHAT YOU'LL NEED
- 1/2 cup Room temp Coconut Oil
- 1/2 cup Turbinado Sugar
- 1/4 cup Nut Milk
- 1/4 cup Unsweetened Applesauce
- 1 tbs Vanilla Extract
- 2 cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Nutmeg
- 1 cup Vegan Chocolate Chips or Cocoa Nibs
STEP BY STEP
- To a stand mixer, add in the room temperature coconut oil with the sugar. Mix on high for about 5 minutes to "cream".
- To the mixer, add in the rest of the wet ingredients; applesauce, vanilla, and nutmilk. Stir until it is all mixed together.
- Remove the bowl from the stand mixer and sift in the AP flour, baking soda, baking powder, salt and nutmeg. Stir until it just comes together. Dump the dough out onto some plastic wrap and hand stir in the chocolate chips. Cover with the plastic warp and refrigerate dough for 2 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees. Remove the dough from the refrigerator and roll into smaller balls and place on a lined baking sheet.
- Sprinkle a pinch of pink salt or flake salt on top of each cookie and bake for 10-13 minutes.
- Remove from the oven, let cool for 1 minute and then transfer to a cooling wrack to finish cooling. Then enjoy!