Vegan Chocolate Chip Cookies with Coconut Oil

Ingredients

• 1/2 cup solid not melted organic refined coconut oil (on the scant side)
• 1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water (let sit for 5 mins until smooth and creamy)
• 1/2 cup brown sugar
• 1/4 cup Fine cane sugar or powdered sugar ( or blend to make powder)
• 1/4 teaspoon heaped fine sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tsp organic vanilla extract
• 1 1/4 cups flour, (I use unbleached white flour)
• 1 cup vegan chocolate chips,

Steps

1. 1

   Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.

2. 2

   Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.

3. 3

   Add 1 cup flour and mix in. Add 1/4 cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You dont want a crumbly dryish mixture, so add just enough to get to somewhere between a stiff batter and soft dough. *

4. 4

   Add the chocolate chips and fold in well. **

5. 5

   Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.

6. 6

   Bake for 10 minutes or until just slightly golden.

7. 7

   Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.

8. 8

   Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for upto 3 days (totally irrelevant information),