You know when you make something, and it’s just unbelievably, out of this world, I can’t stop eating it, good? These chocolate chip cookies are honestly that, they are THE BEST. It is one of those recipes, that once I had it perfected, I haven’t stopped making. In fact, I’ve made them four times this month to share with family, and friends. And everyone agrees, they are DELCIOUS!
Every morning, I start my day with a workout, and then a green smoothie. It’s a routine I love, and look forward to. But it’s the PERFECT cup of ginger Soy Chai (prepared by my wonderful husband) that gives me the gusto to begin another day of chaos with three girls. I must have a cookie with my tea. It’s a habit that was formed many years ago when my Mom used to let me dip a digestive cookie into her tea as we sat together in the sunshine that streamed into our living room from our back door. And it seems that the love for cookies is genetic, as my youngest daughter Lhasa, is a born cookie lover (it was her first word!). These cookies more than satisfy everyone’s cookie needs, and many have been dipped into my morning chai.This recipe is for those chewy cookie lovers out there; they are melt in your mouth perfection. The ground almonds add body, and crunch, not to mention some bonus nutritional value. I absolutely love this dark brown sugar by Wholesome. It’s organic, fair trade, non-gmo, and vegan! The taste is really fantastic as well, rich and molassesy. It’s expensive but really worth the investment, as it adds a whole other layer of taste, and texture to your baking.
Give these cookies a try and let me know what you think! I hope you will enjoy them as much as we do!
- 1 cup coconut oil
- 2 cups vegan brown sugar
- ½ cup almond milk
- 1 tbsp white vinegar
- 2 tbsp vanilla extract
- 3 cups unbleached, all purpose flour
- 1 cup oats
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 cup almonds
- 1 cup vegan chocolate chips
- Heat oven to 350° F.
- Cream together the coconut oil, and brown sugar in a stand mixer. The coconut oil should be in a solid state, not liquid. If your coconut oil is too soft, chill it in the fridge until it is at the desired consistency (like room temperature butter).
- In a measuring cup, add the vinegar to the almond milk to curdle it. Add in the vanilla.
- In a large bowl, sift together the flour, baking soda, baking powder, and salt. Add in the oats. Stir to combine.
- In a food processor, chop the almonds until they are the same consistency as pictured. Add to the dry ingredients, and stir to combine.
- Take turns adding in your dry, and liquid ingredients to the creamed coconut oil, and sugar, mixing to combine each time.
- When everything is thoroughly combined, add in the chocolate chips and stir until the chips have been evenly distributed throughout the dough.
- Line a cookie sheet with parchment paper. Using a tablespoon measure, scoop up a tablespoon of dough at a time, and form a ball with your hands. Place them on the sheet about an inch apart, pressing them down gently to flatten them.
- Bake until the edges are slightly golden, about 12-14 minutes. Remove immediately, and place on a cooling rack. They will be very soft at first but will harden slightly once cooled.