I never baked a cookie in my life, until I turned 40. Growing up, my mom was always working, and being Greek, baking chocolate chip cookies with her 3 kids wasn’t in the realm of likelihood. But secretly, I’ve always dreamed of standing at my mother’s apron strings, begging to lick the wooden spoon of it’s delicious batter, hoping for the stray chocolate chip.
Having 3 kids of my own allows me to play out these never experienced fantasies. One night we were determined to make chocolate chip cookies. My friend sent over this recipe she had found for my son who has dairy, egg, and nut allergies. They were incredibly delicious, and just what I imagined they should taste like, even being vegan and whole wheat.
Makes 12-15 cookies
What You’ll Need
whole wheat pastry flour, 2 cups
brown sugar, 1 cup, I used extra dark
chocolate chips, vegan, 1 cup
coconut oil, ½ cup, solid at room temp
coconut milk, ¼ cup, I used vanilla flavored
vanilla extract, 1 tablespoon
baking soda, 1 teaspoon
baking powder, 1 teaspoon
sea salt, ½ teaspoon
- Pre-heat the oven to 350 degrees.
- Mix together the coconut oil & brown sugar. I used a potato masher. Then add the coconut milk & vanilla.
- In a separate bowl mix the flour, baking soda, baking powder and salt.
- Combine the wet & dry ingredients and mix by hand. Then fold in the chocolate chips. the mixture should resemble crumbled brownies. If it seems dry add a splash of coconut milk.
- Roll into tablespoon sized balls & place them on a parchment lined cookie sheet. Flatten them out a bit with your palm. It’s ok if the dough is a little “crumbly”.
- Bake for 10 – 15 minutes, cool on a rack and eat.