Coconut Chocolate Treats (Print Version)
# Ingredients:
→ Dough Base
01 -
1 ¼ Cups Packed Light Brown Sugar
02 -
½ Cup Coconut Oil (softened)
03 -
6 Tablespoons Plant-Based Milk
04 -
2 Teaspoons Vanilla Extract
05 -
2 ¼ Cups Plain Flour
06 -
¾ Teaspoons Salt (Kosher)
07 -
¾ Teaspoons Baking Soda
08 -
1 ¼ Cups Semi-Sweet Chocolate Chips
→ Optional Garnish
09 -
Sea Salt Flakes (optional)
# Instructions:
01 -
Warm the oven to 350°F and prepare a baking sheet with a layer of parchment paper.
02 -
Beat the coconut oil and brown sugar in a big bowl until mixed thoroughly. Stir in the vanilla and plant-based milk until smooth and creamy.
03 -
Add the salt, baking soda, and flour. Mix them in just until everything is blended. The dough should be thick.
04 -
Mix the chocolate chips into the dough until they’re spread out evenly.
05 -
Scoop cookies using a ¼ cup measure onto the baking sheet (makes 6). Sprinkle with sea salt if you like. Bake for 12 to 15 minutes until the edges are a little set.
06 -
Let the cookies sit on the baking sheet for about 5 minutes. Then move them to a wire rack. Repeat with leftover dough.
# Notes:
01 -
Keep them in a sealed container for up to 3 days at room temperature.
02 -
You can freeze them and store for up to 1 month.
03 -
Make sure the coconut oil is soft but not melted.