Sunday, September 18, 2011

Unbelievable Vegan Coconut Chocolate Chip Cookies

Ok, I know I said I was going to post about my banana bread french toast-but I just made these cookies today and couldn't wait another second before sharing them. These cookies are unbelievable!!!! Seriously so amazing. I adapted my favorite chocolate chip cookie a bit and added some kamut flour and replaced the egg with a flax egg (to make a flax egg you just mix 1 T ground flax with 3 T water). I couldn't believe how delicious these cookies were. The kamut made them a little crispy on the outside, but on the inside, an amazing gooeyness that is almost impossible to acheive when making a cookie. I can't wait to make these for my little peanut who is allergic to eggs. My guess is no one would ever think theses were a vegan or "healthier" cookie. They are just simply delicious. So delicious that I may have eaten 4 right when they came out of the oven....and have lost track after my last few....oops.


Vegan Coconut Chocolate Chip Cookies
1/2 cup coconut oil
2 flax eggs (2 T ground flax mixed with 5-6 T water, start with 5 then add more if you need to, 5 was perfect for me, let sit for a few minutes to thicken)
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 tablespoon vanilla
1 cup kamut flour
3/4 cup flour
12 oz semi sweet chocolate chips
1/2 shredded
In a large bowl, use an electric mixer to beat together coconut oil, eggs, and brown sugar until very well mixed. Add remaining ingredients, mixing together until all are incorporated. Use a cookie scoop and place on cookie sheet, 6 to a sheet. Bake in an oven preheated to 400 degrees for 9-11 minutes, or just until the outside of the cookies have browned ever so slightly around the edges. Remove, cool slightly, devour.

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