- 2 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup coconut oil, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup unsweetened plain almondmilk
- 2 teaspoons pure vanilla extract
- 1 cup vegan mini or regular semisweet chocolate chips
In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. In a large bowl, using an electric mixer fitted with the paddle attachment, beat together oil, sugars, almondmilk and vanilla on medium speed until well combined. (Alternatively, stir together with a wooden spoon.), Add flour mixture to oil mixture and beat or stir again until just combined. Stir in chocolate chips.
Working in batches, shape cookie dough into 1 1/2-inch balls and place on the prepared baking sheets, spacing them about 2 inches apart.
Bake until cookies are golden brown and just cooked through, 10 to 12 minutes. Let cookies cool on the baking sheet for a few minutes and then transfer to a wire rack and let cool completely, or let cool on the baking sheet. Cookies will keep in an airtight container at room temperature for up to 3 days.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.