Best Chocolate Chip Cookies

Ingredients:

2/3 cup refined coconut oil, melted

2/3 cup coconut sugar

2/3 cup packed brown sugar

1/2 cup Protein Nut Milk - Unsweetened (if you can't find this use unsweetened soy/almond milk)

2 teaspoons vanilla

2 1/2 cups all purpose-flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups vegan semisweet chocolate chips (Enjoy Life)

Instructions:

1. Heat oven to 350 degrees Fahrenheit. In large bowl or food processor, mix coconut oil, coconut sugar, and brown sugar until well mixed. Stir in Protein Nut Milk and vanilla.

2. Stir/mix in flour, baking soda, baking powder, and salt until dough forms. Stir/mix in chocolate chips. Drop dough on cookie sheet in slightly rounded tablespoon sized balls. Place at least 2 inches apart on ungreased cookie sheet or silicone baking mat.

3. Bake for 13-15 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheet. Remove to cooling rack; cool completely. Store in air tight container with a scrap of bread to retain moisture. (<---what? The scrap of bread will dry out and lose all of its moisture while keeping your cookies nice and soft)

​Notes:

This dough is fully edible in its raw form and can be frozen and then thawed in the fridge for later use. For a gluten free option of this recipe, replace all-purpose flour with almond flour or your favorite gluten free flour. (we have not tested a gluten free option - please let us know if you have)

Key ingredients:

Protein Nut Milk - excellent for its creamy consistency and also allergen free (soy/gluten free)

Enjoy Life - vegan chocolate chip cookies also free of all common allergens

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@nextgenerationnutrition