Vegan Chocolate Chip Cookies

52 g extra virgin coconut oil (1/4 cup)
96 g brown sugar (1/2 cup)
Dash of salt
1/4 cup almond milk, original, sweetened
1/2 tablespoon vanilla
132 g all-purpose white flour (1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup vegan chocolate chips
1/2 cup walnuts (optional)

-This is probably the best vegan cookie recipe I've tried so far. And I've tried a lot, trust me.
-I've tried vegan butter substitutes, but extra virgin coconut oil gives the best texture.
-I like dark brown sugar, but light works just as well.
-I tend to prefer measuring ingredients by weight, but of course you can use volumetric measurements. I don't weigh the chocolate chips though. I just use a measuring cup with those. Anything goes with the chocolate chips, really.
-If you don't like walnuts, double the chocolate chips if you prefer.

Preheat oven to 350 degrees F. Cream together coconut oil, salt, and brown sugar. Mix in the almond milk and vanilla. In another bowl, whisk flour, baking soda, and baking powder. Fold the dry ingredients into the wet ingredients, then fold in the chocolate chips. Use a cookie scoop to evenly divide dough into about 12 or 18 cookies, depending on how large you like them, on an un-greased cookie sheet. Bake at 350 for 7-10 minutes, cool slightly, and enjoy!

Serving Size: Makes eighteen small cookies, or one dozen large cookies

Number of Servings: 18

Recipe submitted by SparkPeople user 09SASINOSKIM.