1/2 cup of coconut oil “butter” (you can just add a pinch of nutritional yeast and a dribble of olive oil to coconut oil, or just use plain coconut oil as well.)
1/3 cup of coconut sugar
2/3 cup of cane sugar or unrefined indian/asian sugar
1/8 cup of almond milk
1/8 cup of coconut or soy creamer
1 tablespoon of vanilla extract
1 teaspoon each of baking powder, and baking soda.
2 cups of flour
3/4 tsp salt
1 cup of vegan chocolate chips/chopped dark chocolate chunks(available at Costco, Superstore, lots of places. Costco and Superstore ones are “accidentally” vegan. They won’t say it obviously, just check the ingredients )
Preheat your oven to 350F/177C.
Cream together the coconut oil butter, sugars, and vanilla extract until well combined. Next, add the milks until smooth. Set aside. In a separate bowl, mix the dry ingredients excluding the chocolate chips together. Fold wet ingredients into dry adding the chocolate chips as well, until batter is just able to stick together and be formed somewhat. It is ok if the dough is slightly crumbly, but you can add a tiny bit more milk if it needs it. On a parchment lined cookie sheet, drop 1.5 to 2 tbsp balls of the cookie dough and press them down a bit to form a disc. Bake for 8 to 12 minutes ( I like 9 minutes) and allow to cool before eating. Makes 18-24 cookies.