- 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!