Servings: 12
These thick and chewy chocolate orange coconut oil cookies are completely vegan and taste great!
-
1/2
cup
softened coconut oil
— , not melted
-
3/4
cup
unrefined sugar
— (brown sugar, coconut sugar is fine)
-
1
Tbsp
chia seeds
-
3
Tbsp
water
-
2
tsp
vanilla extract
-
1
Tbsp
non dairy milk
-
1
tsp
orange zest
— (from 1/2 large orange)
-
1 1/3
cup
whole wheat flour
-
1
tsp
cornstrarch
-
1
tsp
baking soda
-
1/4
tsp
salt
-
3/4 - 1
cup
semi sweet chocolate chips
— (vegan)
-
In a small bowl combine chia seeds and 3 Tbsp water, stir and let it sit at room temperature for 15 minutes, until gel forms. This gel will be used as an egg substitute for the cookies. One large egg could be used instead.
-
In the bowl of a stand mixer, fitted with paddle attachment cream coconut oil and sugar together for 3 minutes.
-
Add chia gel and beat until combined. Add in vanilla extract, milk and orange zest and mix until creamy.
-
In a separate bowl combine flour, cornstarch, baking soda and salt. Beat until thick dough forms.
-
Add in chocolate chips and mix until distributed. (Since the dough it thick, chocolate chips will not be very evenly distributed).
-
Gather dough in a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
-
Prehaet oven to 350 F.
-
From the chilled dough, which is a little on the dry side, roll 1 inch balls. (Once you start rolling, coconut oil will start to soften in your hands and balls will come together easily).
-
Place balls on a baking sheet, lined with parchment paper or silpat.
-
Bake cookies for 10 minutes. Transfer to a cooling rack to cool completely.
Nutrition Information
Calories: 179, Fat: 9g, Saturated Fat: 7g, Sodium: 154mg, Potassium: 52mg, Carbohydrates: 22g, Fiber: 1g, Sugar: 12g, Protein: 1g, Vitamin C: 0.2%, Calcium: 12%, Iron: 0.6%