The recipe is adapted from Baker By Nature.

Makes 26 cookies (~30 grams each)

Ingredients

• 80 grams (1/3 cup) of refined coconut oil, solid
• 180 grams (1 cup) of light brown sugar
• 1/2 Tbsp vanilla extract
• 45 grams (1/3 cup) plant milk
• 45 grams (1/3 cup) unsweetened applesauce
• 260 grams (2 1/6 cup) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 160 grams (1 cup) chocolate chips
• Flaky sea salt (optional, for topping)

Instructions

1. Preheat the oven to 375 degrees F.
2. Line 2 large baking sheets with parchment paper.
3. Wet ingredients: In a large bowl, add the coconut oil, brown sugar, and vanilla. Smash together with a fork or mixer. Add in the plant milk and applesauce. Stir to combine. The mixture may look lumpy - that's OK. Set aside.
4. Dry ingredients: In a separate bowl, stir together the flour, baking soda, salt, and chocolate chips.
5. Add the dry ingredients into the wet ingredients (this is less messy than the reverse). Stir to combine. The batter will be thick.
6. Scoop the cookies onto the baking sheets. Leave a few inches in between - the cookies spread as they bake.
7. Bake for 10 minutes. Important: Bake one tray at a time. This gives you a more consistent bake.
8. Let cool for 15 minutes before moving. Sprinkle with flaky sea salt if you feel fancy. Cookies keep for 2-3 days at room temperature or up to 5 days in the fridge.

Notes

• Use a solid fat (e.g. coconut oil, plant butter). Refined coconut oil doesn't taste like coconut; unrefined does.
• The type of sugar doesn't matter that much. We've made this with only white sugar, and it turned out well. If you only have dark brown sugar, you can use 60 grams white sugar plus 120 grams dark brown sugar.
• Other fruit mushes work in place of applesauce (e.g. banana, pumpkin).
• For matcha cookies, add 2 tsp of matcha powder.