I’ve cracked the code! Actually, someone else cracked the code, but I am wholeheartedly enjoying the secondhand success of recreating Baker by Nature’s vegan chocolate chip cookies. I didn’t know if excellent and totally satisfying plant-based chocolate chip cookies were possible, based on some bad vegan baking experiences in the past, but these are everything that a chocolate chip cookie should be. Chewy inside, crispy outside, chocolatey, and balanced with a sprinkle of sea salt.
If you’re vegan or plant-based, you’ll want to make sure you find dairy-free chocolate chips. My current favorite are by the Guittard brand, which they sell at my regular grocery store, and which are only slightly more expensive than their Nestle counterparts.
Something you might not have thought of is that vegan chocolate chip cookies have the significant benefit of raw egg-less dough which you can munch on without that fear in the back of your mind that you might get salmonella poisoning and die.
These cookies are made with applesauce, coconut milk, and coconut oil. It’s an odd combination that I haven’t used in baking before, and I can’t believe how much these taste like cookies made with eggs and butter.
I have already made this recipe 4 times and intend on making it many more. I highly recommend this one!
This recipe is based on Baker by Nature’s amazing recipe:
1/2 c. coconut oil (in a totally solid state)
1 1/4 c. brown sugar
1 tsp. vanilla
1/4 c. coconut milk (not the lite kind)
1/4 c. applesauce (not sweetened)
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. chocolate chips
Beat coconut oil, brown sugar, and vanilla. Add coconut milk and applesauce. Mix in all dry ingredients, followed by the chocolate chips. Sprinkle dough with sea salt before baking. Bake at 375 (F) for about 10 minutes, or until golden and perfect. Enjoy!
All the best,