This is how mine turned out. Really yummy! Fluffy.
What you will need for this recipe:
~2 cups of UNBLEACHED flour.
~1/2 teaspoon sea salt
~3/4 teaspoon of baking soda
~3/8 brown sugar (roughly. around that)
~3/8 white cane sugar (roughly. around that)
~2 Tablespoons of apple butter
~2 Tablespoons of coconut oil
~1 &1/2 teaspoons of vanilla extract
~1/8 cup of almond milk (either more or less)
~1/2 cup to 1 cup of semi sweet or dark chocolate chips.
In a medium mixing bowl, mix together the flour, salt and baking soda. Mix it together lightly and then set aside. With the baking soda and the salt, I roughly measure. I always roughly measure with salt and baking soda for cookies. I have made chocolate chip cookies so often, I never have to get out the measuring cups and measuring spoons.
In a separate mixing bowl, medium or large, cream together the apple butter and the sugars. I went to the store with my mom and we got apple butter, it was really cheap! Even for Smuckers! Apple butter was only $1.88! It was a big jar too. Definitely going to use it for other stuff too. I think next week, I am going to make a coffee cake!
Then add in the coconut oil and vanilla extract. I always add in extra vanilla in the dough. With everything that calls for vanilla, I ALWAYS add more! I love the way it makes things taste. It brings out the taste. Mix the coconut oil and the vanilla in the apple butter and sugar mixture. Once it is all mixed together, add in the flour to the dough. Mix together the apple butter and coconut oil mixture and the flour mixture.
It will be a little crumbly... so this is when you add in the almond milk. You may even need a little less than 1/8 cup. I poured in a little bit, because I don't like my dough super runny. I like it thick and tough. I added a little bit in.
Once it is all mixed together, you may want to add a little bit more flour. That is totally fine. I added a little more flour to the dough. I don't like it when it is runny because then the cookies spread out really far.
After it is all mixed up, add in the chocolate chips and stir, folding the chocolate chips into the dough.
Preheat the oven to 355 degrees, and use coconut oil to grease up a cookie sheet. Plop the dough onto the cookie sheets in little dollops. You can choose how big you want them to be.
Put them in the oven for 9 minutes, and take them out. They will be nice and fluffy.
The first batch I did, the oven was at 375 degrees. I baked them for 9 minutes. I think it might also be the pan I used for the first batch. I switched pans, and I changed the temperature for the oven and the second batch cookies turned out so much better! The first batch cookies weren't over done, they just looked over done. They looked burnt, but weren't burnt. Still soft and chewy.
The second batch cookies were awesome! They looked awesome, they tasted awesome! They were great!
I am so enthralled with veganism. I have no idea why!
I am so excited to make more vegan desserts.
Hope you enjoy them!