Last night the Mr. and I weren’t feeling especially well. What better way to feel better than with freshly baked cookies? This recipe is based on the recipe for Whole Wheat Chocolate Chip Cookies in Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. If you haven’t yet, check out this cookie book. There are so many easy and delicious cookies! I’ve made quite a few of the recipes and consider this my “go-to” cookie cookbook.
These cookies baked up perfectly for me in about 11 minutes. They were moist and chewy and gooey. Just the way they should be! Enjoy!
Vegan Coconut Walnut Chocolate Chip Cookies
1/3 c sugar (I used raw sugar)
1/3 c brown sugar
1/2 c vegetable oil
1/2 c almond milk (or your nondairy milk of choice)
2 tbsp cornstarch (sub arrowroot powder or tapioca flour)
2 tsp vanilla extract
2 c white whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips (I used dark chocolate)
1/2 c coconut flakes
1-2 handfuls of walnut pieces
Preheat the oven to 350ºF.
In a large mixing bowl combine the sugars and oil. Use a hand mixer to break down sugars. Add the almond milk, vanilla, and cornstarch and mix.
Add 1 cup of the flour, the baking soda, and the salt and mix well. Then add the rest of the flour.
Gently fold in the chocolate chips, coconut, and walnuts.
Line two baking sheets with parchment paper. Roll dough into small balls and line up on pans, about 2 inches apart.
Bake for 10 to 12 minutes. Mine were perfect at 11 minutes. Remove pans from the oven and let the cookies rest for a few minutes before moving to a plate. Dig in!