Ingredients

• 1/2 cup room-temperature Coconut Oil (I used unrefined)
• 1/2 cup Organic Coconut Sugar (or brown sugar)
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Ground Cinnamon
• 1/4 tsp Sea Salt
• 1 tsp Vanilla Extract
• 3 Tbsp Aquafaba* or liquid from any canned chickpeas or white beans
• 1 cup + 2 Tbsp Organic Unbleached White All-Purpose Flour
• 3/4 cup Vegan Chocolate Chips I like the Enjoy Life morsels
• 1/2 cup Coconut Flakes

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the coconut oil and coconut sugar with an electric mixer, just until combined. Add the baking soda, baking powder, cinnamon, salt, vanilla and chickpea liquid. Beat to combine.
3. Add the flour into the wet mixture and beat until well mixed. Fold in chocolate chips and coconut with a spatula.
4. Spoon rounded tablespoons onto a baking sheet (I used a medium sized cookie scoop to make 9 larger cookies) then flatten each cookie using the palm of your hand, or a flat spatula.
5. Bake for 9-11 minutes or until golden.
6. Let cool on baking sheet for 1-2 minutes. Transfer to cool for several minutes more. Store in an airtight container for up to five days. Makes about 9-12 cookies.