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Chocolate Chip Cookies

Renewal Mill

Vegan chocolate chip cookies

Put the kettle on, put your feet up and make time to enjoy these perfect cookies.

Ingredients

½ cup (28g) okara flour (or just use more all-purpose flour instead)
1 1/3 cups (188g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 1/4 cups (250g) packed light brown sugar
¼ cup plus 2 tablespoons hot water
½ cup (100g) coconut oil, melted
1/3 cup (84g) unsweetened almond butter (well stirred before measuring)
2 teaspoons vanilla extract
1 1/4 cups (210g) chocolate chips
2/3 cup (70g) chopped walnuts, optional

Method

Line baking sheets with parchment paper. Preheat the oven to 350 F.
In a medium bowl, whisk okara and all-purpose flours, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the brown sugar with hot water. Add the coconut oil, almond butter, and vanilla and whisk until smooth. Stir in flour mixture. Stir in chocolate chips and nuts (if using).
*Baker’s Secret: Cookies are extra delicious if you rest the dough for 1 hour or more before baking.
Place heaping tablespoons of dough 2” apart on lined pans. Bake 14-16 minutes in preheated oven, rotating pans half way, until cookies are golden brown. Set pans on a rack to cool.

Makes 2 dozen 3-inch cookies.

Inspired by this recipe? Why not check out our Top 10 Vegan Desserts blog?

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