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Do you love the decadent flavor combination of coconut and chocolate? Well, you’re in luck. This vegan toasted coconut chocolate chip cookies recipe is the answer to all of your prayers. The result is a rich, chocolaty, and cookie jar-worthy cookie that will be loved by adults and kids alike!
Ingredients:
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp coconut oil, melted
2 tbsp coconut milk
3 tbsp white sugar
1 vanilla bean or one teaspoon of vanilla extract
1 medium egg
2.5 oz vanilla soy ice cream, frozen solid for about 20 minutes
Preparation:
In a separate bowl, combine the coconut milk, vanilla bean, sugar, and egg until everything is blended thoroughly. Add the wet ingredients to the dry ingredients while stirring until everything is combined.
Form 16 equal-sized cookie dough balls with a tablespoon measure and place them on a baking sheet lined with parchment paper or silicone mats. Place two chocolate chips on top of each ball before baking for about 10 minutes at 425 degrees Fahrenheit or until golden brown on top. Remove from the oven and flatten each cookie using a fork. Serve warm or chill in the refrigerator for later consumption.
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