Recipe: Chocolate Chip Cookies (V)

These are heavenly! Rich, gooey, and chocolate-ly. Nothing could be better.

Never would ever guess that these cookies are vegan and made with 100% whole wheat flour. I could not help myself but eat way to much of the cookie dough. No regrets.

Chocolate Chip Cookies


  • 1/2 cup coconut oil (softened, not melted)
  • 1 cup dark brown sugar, packed
  • 1 tsp. pure vanilla extract
  • 1/4 cup light coconut milk
  • 1/4 cup unsweetened applesauce
  • 2 cups whole wheat flour
  • 3/4 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup [vegan] chocolate chips


Preheat oven to 375 degrees F.

Using an electric mixer, blend the coconut oil, brown sugar, and vanilla extract together. Add in the coconut milk and applesauce. Mix until combined.

In a separate bowl, stir together the flour, oats, baking soda, and salt.

Incorporate half the dry mixture to the wet. Use the electric mixer to combine! Then do the other half.

Fold in the chocolate chips.

Scoop rounded spheres onto a baking sheet, and bake in the oven for about 8 minutes, depending on how soft you like your cookies. Let cool for a few minutes before eating.

Dough too runny? Add in some extra flour. If too thick, add más coconut milk.
Processed with VSCO with b1 preset
Cookies dipped in milk! This, my favorite, is Ripple milk 🙂

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