Chocolate Chip Coconut Cookies

• Vegan

• Produce

  • 3 tbsp Chickpea canned liquid

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Chocolate chips, vegan
  • 1/4 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut flakes, Unsweetened

Found on theglowingfridge.com

Description

Ingredients

• 1/2 cup room-temperature coconut oil (I used unrefined)
• 1/2 cup coconut sugar (or brown sugar)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 3 tablespoons chickpea canned liquid (or liquid from any canned white bean)
• 1 cup + 2 tablespoons all-purpose flour (or sub with Bobs Red Mill gluten-free all purpose flour)
• 1/2 cup unsweetened coconut flakes
• 3/4 cup vegan chocolate chips (I like the Enjoy Life morsels)

Directions

• Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. In a mixing bowl, cream the coconut oil and coconut sugar with an electric mixer, just until combined. Add the baking soda, baking powder, cinnamon, salt, vanilla and chickpea liquid. Beat to combine. Add the flour into the wet mixture and beat until well mixed. Fold in chocolate chips and coconut with a spatula. Spoon rounded tablespoons onto a baking sheet (I used a medium sized cookie scoop to make 9 larger cookies) then flatten each cookie using the palm of your hand, or a flat spatula. Bake for 9-11 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cool for several minutes more. Store in an airtight container for up to five days. Makes about 9-12 cookies. Enjoy!