{vegan} Coconut Chocolate Chip Cookies

First thing’s first–today’s your last chance to enter my My Race Ragz t-shirt giveaway, so get on it if you haven’t yet!

Since I’ve started eating a plant-based diet, one of my favorite hobbies has fallen by the wayside: baking. On one hand, this is a good thing because I have zero self-control around baked goods. When you live alone, that is NOT a good thing. On the other hand, I miss baking. To me, it’s comforting and soothing. But without eggs or butter in my dietary repertoire, baking is a bit of a challenge. Sure, I’ve made a couple of attempts, but nothing that thrilled me.

Until now.

photo 4

Sunday evening I decided to try my hand at some vegan cookies. I am a huge coconut lover, so coconut oil in place of the butter was an easy swap, but the egg replacer is always the thing that vexes me. Flax doesn’t quite get the job done in my mind, and I am an adamant hater of chia seeds. But I decided to take a chance and do the whole chia egg thing.

No clue what I’m talking about? Basically, the deal is that when you mix chia seeds with water, they get thick and gel-like with a consistency that works as an egg substitute in baking. My main issue with chia seeds is that I don’t like to crunch down on them (I don’t even like seeds in jam), but if they get gel-like, that actually takes care of their “seedy-ness.”

You with me? Cool.

{vegan} Coconut Chocolate Chip Cookies

Adapted from this recipe (not vegan, but also really really delicious)

3/4 cup coconut oil, melted and slightly cooled

1.5 T. chia seeds

1/4 cup + 1/2 T. water

1/2 cup loosely packed Splenda brown sugar

1/3 cup white sugar

2 tsp. vanilla extract

1/4 tsp. coconut extract

1/2 tsp. baking soda

1/2 tsp. salt

2 cups flour

1/2 cup shredded coconut

1/2 cup vegan chocolate chips (I like the minis best 🙂 )

Preheat oven to 325*

Melt the coconut oil in the microwave (~45 seconds) and allow to cool slightly. In a small bowl, mix the chia seeds and water and set aside to thicken.

Mix coconut oil with Splenda and sugar. Allow to sit for 10-15 minutes so the coconut oil can get a little thick with the sugar. Then, add the chia mixture and vanilla and coconut extracts until fully incorporated. Add in the baking soda, salt, and 1/2 cup flour, mixing until absorbed. Add the remaining flour 1/2 cup at a time, then stir in the coconut and chocolate chips. The dough will be a little crumbly, but it’s ok!

Take 1.5 T. of dough, roll into balls, and place on a cookie sheet coated with parchment or a silpat. Bake 10-12 minutes or until set and lightly browned. Cool for a few minutes on cookie sheet before transferring to a wire rack to cool. photo 3

I brought these with me to my very non-vegan office with a note that said: Vegan Chocolate Chip Coconut Cookies–Help Yourself!

They were gone by lunchtime. 🙂photo 1People were stopping by my office every 2 seconds to say, “Did you bake those cookies?! They’re really good!” 

Yep, vegan can be good! Try ’em and let me know what you think!





6 thoughts on “{vegan} Coconut Chocolate Chip Cookies

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