Vegan Chocolate Chip Cookies with Coconut Oil

Ingredients

• 1/2 cup solid not melted organic refined coconut oil, on the scant side
• 1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water, let sit for 5 mins until smooth and creamy
• 1/2 cup brown sugar
• 1/4 cup Fine cane sugar or powdered sugar, or blend to make powder
• 1/4 teaspoon heaped fine sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tsp organic vanilla extract
• 1 1/4 cups flour,, I use unbleached white flour
• 1 cup vegan chocolate chips,

Steps

1. Set the oven to 350 degrees F / 180ºc to preheat, then cover a large baking sheet with parchment.
2. Beat all the ingredients from coconut oil through vanilla extract in a stand mixer until light and fluffy. Alternatively, put them in a bowl and beat with a hand-held beater until fluffy.
3. Mix in 1 cup flour, followed by 1/4 cup flour. Then beat in flour 1 tbsp at a time to make a soft cookie dough. Stop adding once the mixture is between a stiff batter and soft dough; it should not be dryish and crumbly. *
4. Fold the chocolate chips in thoroughly. **
5. Portion the dough onto the lined sheet with a heaped tablespoon or a scoop.
6. Bake for 10 minutes or until the cookies take on just a slight golden color.
7. Take out of the oven and perform a "cookie slam" on a solid heat-proof surface to create the wrinkled appearance.
8. Cool on the baking sheet for 2-3 minutes, then move to a cooling rack for another 3-5 minutes. The cookies set as they cool. Store on the counter for the day, and in a closed container for up to 3 days.