These are so good! Everybody loves them, at least until you admit they are vegan and receive a few hard stares. But really…you can bring these anywhere and (most) people will be thrilled!
Another pro is this recipe makes 36 cookies, which you will need if your daughter eats half the batter like mine. I did little to stop her because her facial expression was priceless. But I paid for it later when she did one hour of sugar-fuelled living room calisthenics to Miley Cyrus.
Makes about 36 cookies
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 cups high-quality dark chocolate chips
- 1 cup packed brown sugar
- 1 cup white sugar
- 1 1/8 cup melted coconut oil
- 1/2 cup plus 2 tablespoons water
- 1 vanilla bean, scraped
- 1/2 cup chopped walnuts (optional)
- Flaky sea salt for sprinkling
- Sift together flours, baking powder, baking soda and salt in a medium bowl. Add the chocolate chips and walnuts (if using) and stir gently until incorporated.
- Combine both sugars, the melted coconut oil, vanilla bean, and water in a large bowl and whisk until incorporated, about 1-2 minutes.
- Add the dry mixture to the coconut oil mixture, then stir completely.
- Line 3 cookie sheets with parchment paper. Scoop 12 mounds of dough onto each sheet, using an ice cream scoop. Sprinkle with course-grain salt. Space the cookies well so they don’t spread.
- Freeze the cookies on their sheets for 30 minutes.
- Bake at 350 for approximately 15 minutes, or until the edges are slightly golden. Let cool completely. Cookies will firm up once they are cool.
Recipe adapted from Food52