Queen Bee VEGAN Chocolate Chip Cookies
Recipe adapted from dailyrebecca.com
Rich, soft, chewy texture and super easy to put together. No one will ever know these are vegan and low glycemic.
½ cup coconut oil, I used ¼ cup each coconut oil and Nutiva superfood shortening
1 cup brown sugar, I used ⅓ cup each Swerve, coconut palm sugar and brown sugar
¼ cup almond milk
1 Tb vanilla extract
2 tsp molasses
1 tsp butter flavor, optional
In separate bowl whisk together:
2 cups Queen Bee Cakes, Cookies, Muffins Flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
1 cup vegan chocolate chips, I used Sunspire brand
Pre-heat oven to 350°. Line a cookie sheet with parchment.
Mix together oil, sugars, molasses, then add almond milk, vanilla extract and butter flavor if using until thoroughly combined. Mixture will be liquidy.
Whisk together all dry ingredients in a separate bowl.
Combine the wet and dry ingredients, then fold in chocolate chips and any other mix-ins such as nuts or raisins.
Using damp hands, roll one tablespoon dough into a ball, place on cookie sheet and then flatten out just a bit.
Bake for 9 minutes. If using the Nutiva shortening, the edges will be nicely browned, but the centers will look slightly undercooked.
Place cookie sheet on cooling rack and allow cookies to cool for at least five minutes before pulling the parchment sheet with the cookies still on it off the cookie sheet onto separate cooling rack. Cool cookies completely.