Vegetarian Chocolate Chip Cookies

Ingredients

This recipe uses whole wheat flour and coconut oil instead of all-purpose flour and butter. It also uses dark chocolate chips instead of milk chocolate chips. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (240ml) coconut oil, softened 1 cup (240ml) coconut oil, softened
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 eggs 2 eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 tsp baking soda 1 tsp baking soda
• 1/2 tsp salt 1/2 tsp salt
• 1 cup (170g) dark chocolate chips 1 cup (170g) dark chocolate chips

Nutrition

• Calories: 150 kcal / 628 KJ
• Fat: 9g (7g saturated)
• Carbohydrates: 17g (10g sugars)
• Protein: 2g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat oven to 180C (350F).
2. 2.
   In a large bowl, cream together the coconut oil and brown sugar until light and fluffy.
3. 3.
   Beat in the eggs and vanilla extract.
4. 4.
   In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Fold in the dark chocolate chips.
7. 7.
   Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. 8.
   Bake for 10-12 minutes, or until the edges are golden brown.
9. 9.
   Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Coconut oil — Make sure it is softened but not melted. If it is too hard, microwave it for a few seconds until it is soft enough to cream with the sugar.
• Dark chocolate chips — Use high-quality dark chocolate chips for the best flavor.

Tips & Tricks

• For a chewier cookie, use all-purpose flour instead of whole wheat flour.
• For a sweeter cookie, use milk chocolate chips instead of dark chocolate chips.
• For a nutty flavor, add chopped walnuts or pecans to the dough.
• To make the cookies look more uniform, use a cookie scoop to portion out the dough.
• Store the cookies in an airtight container at room temperature for up to 5 days.

Serving advice

Serve warm with a glass of cold milk.

Presentation advice

Arrange the cookies on a platter and dust with powdered sugar for a festive touch.