Chewy Chocolate Chip Cookies - Non Dairy

Non dairy chocolate chip cookies recipe. These amazing cookies are chewy, soft in the middle and slightly crisp at the bottom.
Servings : 12 to 15 cookies
Cook time : 13 minutes
Oven Temperature : 350℉/180℃
  • ½ cup coconut oil
  • ¼ cup white sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cup all purpose flour/ maida
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup (8 oz) vegan or regular semi sweet chocolate chips 
  Add coconut oil, white sugar and brown sugar to a bowl, beat it for 2 minutes with a hand whisk.
Add egg and vanilla extract, mix it for 1 minute.
Sift in flour, salt and baking soda. Using a spatula or spoon, gently combine the mixture. 
Fold in chocolate chips or chocolate chunks.
Line a baking tray with parchment paper. Scoop the dough with an ice cream scoop or deep serving spoon and place them onto a parchment lined baking tray leaving 4 inches space between cookies. 
Cover and chill in refrigerator for at least 30 minutes before baking. Skipping the chilling process may result in flat and burnt cookies. 
Mean while, preheat the oven to 350℉/180℃. 
Place the baking tray in oven and bake for 13 minutes or until the edges have started to slightly brown. 
Cool completely before serving and enjoy!

Egg substitutes:
Vegan: Substitute 1 egg with ¼ cup of unsweetened applesauce or flax mixture(1 tbsp ground flax seeds + 3 tbsp water).
Vegetarian: Substitute 1 egg with ¼ cup full fat plain yogurt.

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