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

Leave a Reply

Your email address will not be published.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