This vegan cookie recipe is very close to another vegan cookie recipe, BUT for several ingredients which make these vegan delights softer!
2 Cups Flour
2 Tsp Baking Powder
Pinch o’ Salt — I use Himalayan Crystal Salt
2 Tsp Cinnamon
1/2 Cup Coconut Oil
3/4 Cup H2O
1/2 Cup Shredded Coconut
1 Cup Chocolate Chips — make sure it’s dark chocolate to remain vegan
1/2 Cup Cacao Nibs (optional, I like ‘em for that added crunch)
1 TBS Flax Meal
1 TBS Agave Syrup
1 TBS Apple Cider Vinegar
I mixed everything up in that order in a large mixing bowl. Yes, when you add the Apple Cider Vinegar to the Baking Powder it does fizzle. And, no, it will not explode!
I added a little Coconut Oil to a baking sheet for some grease action and rolled the dough into little balls. Fire up the oven to 350 and cook for 5 minutes and then rotate and cook for another 3 – 5 minutes. They may still look wet-like but they will harden up when cooling. This makes about 2 dozen.