Fresh off the plane from my mini Florida getaway (details to come) but after too many french fries & glasses of sparkling rosé, I’m attempting to get back on track with healthy, post-vacay eats… so far, I’ve managed to bake about five dozen batches of vegan Chocolate Chip Coconut Cookies… you could say my healthy eating plan is going well. LOL.
Who am I? Not Martha… she would get it right on the first try.
Probably without having to measure anything.
Most of the cookies were flops, until this batch, which I know you’re ogling at… they are easy on the eyes after all. Golden and slightly crispy on the outside while soft, melty and chocolate-y on the inside… with a light coconut-y flavor… heaven!
With that being said, I know you’re wondering about the ingredients used which will then prompt questions about ingredient swaps.
SO, these cookies are by no means oil-free because I’m sorry, but without oil, (or vegan butter) vegan cookies just don’t turn out right. They don’t! I’ve tried.. and tried… and tried… I’ve tried countless recipes with flax eggs, chia gel, applesauce, mashed banana, nut butters, etc., all of which leave me with a gummy or cake-like cookie.
Now don’t get me wrong, there is a time and place for a “healthier, oil-free” cookie, which most days I prefer and have the recipes here on the blog to prove it (such as these) but you guys, I can’t bring the “healthier versions” to parties anymore because they either crumble, fall apart, are cakey, or are weirdly gummy and make the vegan name look bad LOL, as if that needs any more help. I’m trying to get more people go vegan, not reaffirm their preconceived doubts with disappointing cookies.
This recipe is meant to impress and trigger that wowww factor reaction, ya no? A recipe that we can all come back to time and time again; one that would not disappoint. So no, I’m not trying to go the oil-free or sugar-free or flourless route with these. Not this time!
What are we using then?
Coconut oil plus one special ingredient that I should mention… chickpea liquid. The liquid from canned chickpeas (the stuff that we usually drain out) is the best-kept secret!! Don’t ask me how or why, but it’s acts like an egg and works like magic. It’s as simple as using 3 tablespoons of chickpea liquid per egg you need to replace. Using this secret will not add a weird taste – it just binds and leavens while adding that chewy goodness we all know and love. I did adapt the recipe from Vedged Out so I can’t take credit for this genius idea but either way, I’m so happy to share it here with you guys.
Having been inspired with the upcoming months of holidays and sweets, I was also inspired by the United States of Cookies, which I am participating in for Illinois by partnering with Bob’s Red Mill. Check it out as we’re celebrating a cookie from each state! 50 states, 50 bloggers, 50 cookies and one mission — to bring our country together for a sweet treat that celebrates our nation – much needed at a time like this, no? Also, I figured since we get lots and lots of snow in the Midwest – I better add snowflakes (coconut) to my cookie recipe to represent Chicago 🙂 can’t wait to see what the other bloggers came up with!
I wanted to touch on the flour used in this recipe as well. From Bob’s Red Mill, the organic unbleached white all-purpose flour is freshly milled from organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives!! This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
There’s also this gluten free baking flour from Bob’s Red Mill too.
Get a few coupon codes for Bob’s Red Mill HERE!!
Okay, finally, here’s the recipe!
- 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 Bob's 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)
- 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.
- *Make sure the coconut oil is not melted, but also not cold. Room temperature is best. You do not want any of the ingredients to be cold as to not mess with the oil consistency!
- *Be sure not to overmix! Mix just until combined.
- *Not all gluten free flour is the same which is why I recommend Bob's Red Mill gluten free flour as you do not need to add anything else along with it.
- *Make sure the baking sheet is not sitting on the oven while it's being preheated. Adding cookie dough onto a warm baking sheet will ruin the cookies!
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.