Vegan Chocolate Chip Cookies

AuthorInfusedEats
RatingDifficultyBeginner

Chewy and gooey cannabis Infused Vegan Chocolate Chip Cookies made with coconut oil and applesauce.

ShareTweetSave

Yields15 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 ½ cup infused coconut oil
 1 ½ cups light brown sugar, packed
 2 tsp vanilla extract
 ¼ cup almond milk
 ¼ cup unsweetened applesauce
 2 ¼ cups all-purpose flour
 1 tsp baking soda
 ½ tsp salt
 1 ½ cups vegan chocolate chips

1

Preheat oven to 375°(F). Spray or line a large baking sheet with parchment paper.

2

In a large bowl beat together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and continue mixing until well combined; set aside.

3

In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

4

Add the dry ingredients into the wet mixture and, using a wooden spoon or spatula, stir until ingredients are combined. The batter should be thick. Fold in the chocolate chips.

5

Scoop mounds of dough, about 3 tablespoons in size, onto the prepared cookie sheet, leaving a few inches between cookies to allow for spreading. Bake about 10 minutes, or until the edges are golden brown and the centers have set.

6

Cool on the baking sheet for 15 minutes before transferring to a cooling rack.

Ingredients

 ½ cup infused coconut oil
 1 ½ cups light brown sugar, packed
 2 tsp vanilla extract
 ¼ cup almond milk
 ¼ cup unsweetened applesauce
 2 ¼ cups all-purpose flour
 1 tsp baking soda
 ½ tsp salt
 1 ½ cups vegan chocolate chips

Directions

1

Preheat oven to 375°(F). Spray or line a large baking sheet with parchment paper.

2

In a large bowl beat together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and continue mixing until well combined; set aside.

3

In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

4

Add the dry ingredients into the wet mixture and, using a wooden spoon or spatula, stir until ingredients are combined. The batter should be thick. Fold in the chocolate chips.

5

Scoop mounds of dough, about 3 tablespoons in size, onto the prepared cookie sheet, leaving a few inches between cookies to allow for spreading. Bake about 10 minutes, or until the edges are golden brown and the centers have set.

6

Cool on the baking sheet for 15 minutes before transferring to a cooling rack.

Vegan Chocolate Chip Cookies

10 Comments

  1. I’ve made these 5 times per recipe and they’ve always been decadently delicious. Changed things up a bit today with different sugars/flowers and used less infused oil so I could make some snacks I can eat a few of and enjoy! In the past a half of cookie was more than enough medicine for any one session. Thanks, this is a keeper!

  2. If I made the butter exactly the same way as your slow cooker recipe and I used a high quality bud, what is the est. of the thc per cookie?
    Thank you, Stacey

  3. can i replace the applesauce with flaxmeal? i don’t have a way to gran applesauce but flaxseed meal is good for binding.
    if i can use flaxseed meal how much do i use?

    1. Hi! I haven’t made this recipe yet myself but I saw your comment. To use flaxseed instead of applesauce: mix together 1 tablespoon ground flaxseed with 3 tablespoons of water. this will equal 1/4 cup

  4. THIS IS AN AMAZING RECIPE HOLY COW. Hands down these were the best cookies. Followed the recipe to the tea and the look exactly like the picture, the oil ratio worked out good too, although the only thing is i used oil that wasn’t at the same temperature! It was a lot more melted but still worked out great 🙂 thanks i will be making this every time now!

Leave a Reply

Your email address will not be published. Required fields are marked *