A perfect dessert for kids and adults, substitute the milk for nut allergies.
½ cup coconut oil
½ cup brown sugar
½ cup granulated sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ - 2 cups vegan dark chocolate chips
Mix dry ingredients in bowl followed by milk and extract. Fold with a spatula, adding in dark chocolate chips. Scoop the cookies onto a baking sheet lined with parchment paper. For thicker cookies immediately bake at 350° for 11 minutes. For thinner, soft cookies place dough in refrigerator for a half hour and then bake at 350° for 11 minutes.
