Vegan Chocolate Chip Cookies

I love chocolate chip cookies! In fact, I cannot resist a fresh, warm chocolate chip cookie out of the oven, and then dip in a nice cold glass of milk. yummm.

But today, I wanted to try something new. My cousin once gave me a “Nana’s Cookies”; these cookies are gluten free and not made with butter. They do not have butter or eggs!  And were scrumptious. So, I decided to try to make a similar cookie to the one gluten free cookie. This recipe uses some uncommon ingredients to the American home, including coconut oil and molasses.

After chilling the dough for atleast 25 hours. I baked these little goodies up, and they were SO DELICIOUS! They have a hint flavor of coconut and that s the only true difference I can taste. When they were fresh out of the oven, I topped them with fleur de sel. It complimented the sweetness so well. Ooey gooey in the outside with a crispy outside. Yum. 🙂

This recipe is adapted from Braisen Woman.

Ingredients:

• 1 1/2 cups all purpose or whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup melted coconut oil
• 3/4 cup granualte sugar
• 2 tablespoons unsulphered molasses (use “light” or “original” molasses, not blackstrap)
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 6 ounces semi-sweet chocolate chips
• large-flaked sea salt (Fleur de Sel)

Cream together the melted coconut oil, sugar,water. molasses, and cornstarch, until smooth. Add the vanilla extract mix until incorporated. Next, add the dry ingredients- flour, baking soda, and salt.

Once the dough is formed, fold in the chocolate chips. Do not over mix dough.

Using a 1-in. cookie scooper, form cookie dough balls on a cookie sheet and refrigerate for atleast 24hrs.

The following day, preheat oven to 350 degrees. Bake chilled cookie dough on a lined parchment paper cookie sheet for 10 minutes or until golden brown on the edges. The center should be crisped, but the inside should be slightly under-baked

Before placing the cookies on a cooling rack, sprinkle the hot cookies with fleur de sel, then cool and enjoy!