FROM MY COOKIE JAR TO YOURS
This is a recipe I have been “hiding” for a while. And when I say hiding, I really mean procrastinating to publish. I wish I could have said the same to my university professors about my mid-term papers. Or to my boss. “Of course, I have that feasibility study. But you have to find it first. Ha ha sucker. ”
Anyways, today is the today I am finally posting the recipe for these Vegan Chocolate Chip Cookies. My first cookie recipe on the blog, in fact! They were pretty easy to make, but let me tell you, baking with coconut oil is not funny business. It does whatever the fuck it feels like! After nuking it for God knows how long, it solidified within seconds. Take my advice and use it strictly for frozen treats, like popsicles or raw cupcakes.
VEGAN CHOCOLATE CHIP COOKIES
Total Time: 45 minutes
- 1 tablespoon chia seeds + 3 tablespoons water
- ¾ cup oats
- ¾ cup almond flour
- ¼ cup cane sugar
- ¼ cup chocolate chunks
- ½ teaspoon baking powder
- 2 tablespoons coconut oil, warm and melted
- 1 pinch salt
Preheat the oven to 200°C. Mix the chia seeds and water in a small bowl. Set it aside for 5 minutes. Mix the dry ingredients well. Add the chia seed mix. Nuke the coconut oil, then immediately add it and mix it well with your hands. Coconut oil solidifies within seconds if it isn’t kept warm. The heat from your hands will avoid this. Lastly, add the chocolate chunks but very gently. Pinch the dough and roll it into balls. Place the cookie dough balls about 3 centimeters apart on a lined baking tray. Bake for 20 minutes or until golden. Let the cookies cool completely before touching and eating.