We all need something sweet during this quarantine time, right? After Chef Jessica Perlstein of Main St. Provisions made crispy tofu and veggie pasta, she followed it up with dessert because I’m comfort eating like a crazy person. These vegan chocolate cookies can be baked, or you know, you can be like me and just eat the batter by the spoonful. Up to you. Whatever gets you through quarantine.
Vegan Chocolate Chip Cookies
Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 cup organic granulated sugar
- 3/4 cup dark brown sugar, packed
- 1/2 cup liquid coconut oil
- 1/4 cup Milkadamia nut milk, unsweetened vanilla
- 1 tsp vanilla extract
- 1 tsp salt
- 8 oz vegan semi-sweet chocolate chips
Directions
Preheat over to 350.
Whisk sugar, salt and coconut oil until combined. Then, whisk milk and vanilla until sugar dissolves and batter is smooth. Add flour, baking soda and chocolate chips, about 1/4 at-a-time to mix evenly, use spoon to mix. Once mixed, scoop a tablespoon of batter onto non-stick tray and place each cookie about 2″ apart.
Cook for 10 minutes and let cool completely before enjoying.
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Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism, being a positive activist and entrepreneur at events including TBEX, SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more. Diana is a proud partner with the James Beard Foundation and curates their Vegas Vegan Dinner series at the famous James Beard House, as well as the vegan activation, The Farm Stand, at Las Vegas’ Life Is Beautiful festival.
