/gheeː peaː teaː/
Servings: 24 | 30 minutes | 180 kcal
The Vegan Chocolate Chip Cookies with Sea Salt is a modern twist on the classic Toll House cookie, adapted to cater to those who follow a vegan diet. The sea salt addition is a nod to current culinary trends, adding a sophisticated touch to this simple cookie.
Did you know that the original chocolate chip cookie was accidentally invented by Ruth Graves Wakefield in 1938? She owned the Toll House Inn, and one day she decided to add chopped chocolate to her cookie dough, hoping it would melt and turn the dough chocolate. Instead, the chocolate pieces held their shape and softened to a creamy texture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoons salt
- 3/4 cups coconut oil
- 1 cups brown sugar
- 1/2 cups white sugar
- 1 teaspoons vanilla extract
- 1 cups almond milk
- 2 cups vegan chocolate chips
- 1 teaspoons sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In another bowl, combine the coconut oil, brown sugar, and white sugar. Mix until well combined.
- Add the vanilla extract and almond milk to the sugar mixture, stirring until smooth.
- Slowly add the dry ingredients to the wet, mixing just until combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Immediately after removing the cookies from the oven, sprinkle with sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.