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Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the granulated sugar and the slightly cooled melted virgin coconut oil until the mixture is well combined and slightly fluffy, about 1 to 2 minutes.

Slowly incorporate the full-fat coconut milk and vanilla extract into the wet mixture, whisking until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough.

Fold in the vegan mini chocolate chips until evenly distributed throughout the dough.

Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on the top of each dough ball to slightly flatten them.

Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly soft in the middle.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!


Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the granulated sugar and the slightly cooled melted virgin coconut oil until the mixture is well combined and slightly fluffy, about 1 to 2 minutes.

Slowly incorporate the full-fat coconut milk and vanilla extract into the wet mixture, whisking until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough.

Fold in the vegan mini chocolate chips until evenly distributed throughout the dough.

Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on the top of each dough ball to slightly flatten them.

Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly soft in the middle.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
