I had been wanting to make chocolate chip cookies for some time now. When this month’s VeganCuts box arrived with Beyond Eggs egg replacer in it, I figured I’d have to just to try it out. These lovely cookies get their mild coconut flavor from the unrefined coconut oil I used, but you can certainly switch out the oil if you’re not into coconut. They do make the house smell heavenly! I used all white whole wheat flour, but I think any old flour will do… gluten free, all-purpose, etc.

Coconutty Chocolate Chip Cookies
makes about 18 cookies

3 tbsp. water + 1.5 tbsp. Beyond Eggs replacer (or 1 tbsp. ground flax seeds)
1.5 tsp. vanilla extract

1 3/4 c. white whole wheat flour (or your preferred mix)
1/2 tsp. baking soda
1/4 tsp. fine sea salt (I may use 1/2 tsp. next time)

1/2  c. brown sugar
1/4 c. sugar
1/3 c. coconut oil,  preferably liquid

1/2 c. chocolate chips

Directions:

1. Pre-heat oven to 375*F. Whisk beyond eggs and water. Stir in vanilla extract, and set aside.

2. Sift flour, baking soda and salt into a large bowl.

3. In the bowl of a stand mixer (or with a hand mixer) cream sugars and coconut oil. Whisk in egg  substitute and vanilla mixture until well combined.

4. Mix wet ingredients into dry. Mix in chocolate chips.

5. Dough may be crumbly, depending on the consistency of your coconut oil, but they’ll bake up just fine! Take about a tablespoon at a time, and shape into discs, leaving an inch or so between them, about 9 to a cookie sheet. Bake for 12 minutes, and let cool.

My coconut oil was the consistency of shortening or softened butter.

Sifted ingredients.

Wet ingredients.

Crumbly texture due to my coconut oil not being liquid temp.

2nd batch done!