Refined coconut oil replaces butter and almond milk replaces milk and eggs in this vegan chocolate chip cookie recipe. Chilling the dough in the refrigerator allows the dough to firm up, and when the balls of cookie dough are exposed to the oven, they fall down into perfectly domed cookies with chewy edges and soft gooey interiors.
Be careful not to overbake these cookies because they easily become tough when left too long in the oven. The middle of the cookie will look slightly underbaked when the edges begin to brown, but the carryover cooking will finish setting the center of the cookie once it is removed from the oven. The center will be wonderfully gooey while the outside will have a classic chewy-crisp texture.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.