Ok ok, i know I’m falling off the healthy wagon posting cookie recipes lately, but hey these are health(ier), recipes. After all, these recipes are made at home with no preservatives and healthier ingredient options to choose from based on your dietary preferences. Prime example – these can be made vegan by using coconut oil, coconut milk and dairy-free chocolate chips. Hey, remember although healthier, no one ever said that eating vegan was lo-cal. Portion control is key!! One of these at a time would be a treat without feeling too guilty. Try it! Self control combined with healthier ingredients are always a win/win. Can’t wait to make these for my partner and parents.

Ingredients
100g granulated sugar
100g brown sugar
270g flour
1 tsp baking soda
1/2 tsp salt
112g coconut oil or butter
3 tbsp full fat coconut or regular milk
3 tbsp aquafaba (chickpea water) or egg
2 tsp vanilla extract
120g large non-dairy chocolate chunks

Preparation
– Mix granulated sugar, brown sugar, melted coconut oil, aquafaba (egg), coconut milk and vanilla extract until combined

– sift in flour and baking soda

– add salt

– fold in the dry ingredients with spatula until it forms a dough-like texture

– fold in the chocolate chips (and nuts) until evenly dispersed throughout the batter

– cover with lid and chill for 30 minutes

– preheat your oven to 355

– line 2 baking trays with parchment

– portion cookie dough into equal sized medium balls

– scoop narrow balls with 2 inches bet.

– bake 12-15 minutes (cookies should feel soft when taking out of the oven. They’ll harden as they cool)

– cool on tray (5 minutes)

– transfer to a wire rack