Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla extract. Stir until smooth. Mix in the flaxseed mixture until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Fold in the vegan chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips:
- For an added twist, mix in some chopped nuts or dried fruits.
- Store in an airtight container to keep them fresh and crunchy for days.
Ingredients
Directions
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla extract. Stir until smooth. Mix in the flaxseed mixture until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Fold in the vegan chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.