Recipes that make you say wow!

1 cup unrefined coconut oil 

2 cups brown sugar 

1/2 cup unsweetened almond milk 

2 tablespoons vanilla extract 

1 teaspoon almond extract  

4 cups of flour  

2 teaspoons baking soda 

2 teaspoons baking powder  

1 teaspoon of salt  

1.5  cups vegan chocolate chips. (Dark chocolate only) 

¾ cups Chopped pecans 

 1. Preheat oven to 350°. 

2. In a large mixing bowl mix the flour, baking soda, baking powder and salt.  Level each each, do not pack. 

3. In the bowl of your stand mixer, cream together coconut oil and brown sugar until smooth.  add almond milk,  vanilla and almond extract.   it's not going to look sexy, but trust me, that liquidy look is perfect. 

4. Add the wet ingredients to the dry ingredients and mix by hand. This is a crumbly dough, so keep the faith.  When almost all of the flour is incorporated, add the chocolate chips and the chopped pecans. It may still be very crumbling,  but we want to make sure all the flower is incorporated.  if you really think you need to, (you don’t but go ahead) add maybe.. and I mean maybe, only another two tablespoons of almond milk. The crumbly texture gives it that snap on the edges.  

5. Scoop the dough and place the balls on a parchment lined or ungreased cookie sheet, flattening each a bit with your hand. I usually put six cookies per tray.  

6. Bake for 15 minutes To achieve slight browning, a superbly chewy center, and crispy edges.