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Steps
1
Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
2
Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3
Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
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Melt solid coconut oil in a glass measuring cup in 10-second bursts in the microwave.
Because coconut oil has a tolerance for high temperatures, it’s generally a good substitute for other fats like shortening and butter. It also makes a good pan prep fat, since it is solid at room.
Curious about vegan chocolate? While cocoa beans come from a plant and are inherently vegan, as they are processed into commercial chocolate other ingredients can be added that are not. Look for the high-quality chocolate that is produced with only cocoa butter and sugar (sometimes lecithin and vanilla are added—both are okay.) There are also milk chocolates that are made with non-dairy substitutes like almond or rice milk.
The granule size of organic sugar can really vary depending on the producer. Be sure to use a fine crystal sugar for the cookies, rather than turbinado or other raw sugars, for the best texture in the cookies. Coarse crystal sugars won’t dissolve as easily in the dough.
Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
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