Vegan Chocolate Chip Cookies
  1. Whisk the flour, baking powder, baking soda, and salt together in a medium-sized bowl.
  2. In a new bowl, whisk together the brown sugar, coconut oil, water, almond butter, and vanilla extract.
  3. Using a spatula, fold the dry ingredients into the wet ingredients until no streaks of flour remain. Fold in the chocolate chips.
  4. Cover the bowl with plastic wrap and allow to sit for 1 – 4 hours. After this time, the dough can be refrigerated for up to 24 hours, or frozen for a few months.
  5. Preheat the oven to 350 degrees and portion out the dough to 16 pieces (about 3 tbs each) on 2 parchment paper lined cookie sheets.
  6. Bake for 12-14 minutes, switching top and bottom sheet after 6 minutes. The cookies should just beginning to lightly brown on the edges, but appear underbaked otherwise. Remove the cookies from the oven and allow them to cool completely on the sheets [this is when they will finish baking].
  7. Once cool, serve with almond milk or non dairy ice cream! (P.S. While the recipe calls for waiting them to fully cool, there was no way I was missing out on warm cookies. They were still slightly underbaked in the middle and tasted amazing!)