Ya know, I’ve heard stories that God walks among us in the form of good Samaritans that give us a kind smile that brightens our day, or better yet, the angel at Starbucks in front of you who pays for your drink and petite vanilla scones.
Although those are true blessings, nothing is more spiritual than when you bite into perfectly made food. I was going to say cookie here, but I can’t just confine our Omnipresent God to one food category. I mean, have you tried my Mac n Cheese? It’ll blow your pants off!
Ugh. These are so precious.
Okay, so I’ve made these four times in the past 6 weeks. I’m the kind of person that when I discover a new recipe that is AMAZING, I have to share it with everyone. So, these babies have been to my office twice, they’ve seen two Sundays of Dinner and Dragons (Game of Thrones!), and have made their rounds in Adrian’s office as well. They’re CRAZY good. They’ve even convinced three people to go completely vegan. Seriously, when you try one of these cookies you won’t believe they’re vegan. And you’ll be convinced that if this chocolate chip cookie tastes this great, being vegan can’t really be that bad. Spoiler alert: it’s not.
Confession! I love cookie dough. I’ll eat the raw cookie dough and spare the chocolate chips (I know, I’m weird). This cookie dough is SO GOOD and it’s OK TO EAT RAW!! (Cue angels singing)
It doesn’t have weird ground cashews, or weird nuts, or whatever else you’re picturing in your head right now. It has applesauce. Which is still weird, lol! But apparently using applesauce in desserts is 100% normal and has been done for years and years. Trust me to be ever skeptical, though, and then was shook when I dipped my primary digit into the batter and tasted all of it’s delicious goodness. Damn, applesauce, you did that!
You’re going to need refined coconut oil for this recipe. It is very important your coconut oil is solid before you begin making the cookie dough. If you live in a considerably warm climate, you may need to place your coconut oil in the fridge to make it solid.
I sprinkled dark chocolate chips on top of each ball because I’m extra like that.
Lord, have mercy!!
Recipe down below:
- 1/2 cup coconut oil, solid (be sure it is not melted at all)
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (needs to be thick! I found mine in the Asian isle)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dark chocolate chips (use vegan chocolate chips if vegan)
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until fluffy (about 2 or three minutes). Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet mixture and blend again until perfect. You might have to add half a 1/4 cup of flour to get the right kind of thick consistency. Check pictures above for reference. Fold in 1 and 3/4 cups of the chocolate chips.
- Scoop each ball of cookie dough onto the prepared baking sheet with an inch or two apart. The cookies won’t flatten. Press remaining chocolate chips on top of warm cookies, Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.