1/2 cup plus 3 tablespoons coconut oil, room temperature
7 tablespoons coconut sugar
1 teaspoon maple syrup or rice syrup
2 teaspoons vanilla extract
1/2 cup or more chocolate chips or chunks (pure, milk, or white, or a mix!)
Prepare the flax mixture and the chia egg and set aside for ten minutes. Combine all the dry ingredients, except for the coconut sugar and chocolate chips, in a bowl and set aside.
In another bowl, cream together the coconut oil, coconut sugar, maple syrup, and vanilla, using an electric mixer, for about five minutes. Add the flax mixture and chia egg and mix for another 30 seconds.
Mix the dry ingredients into the wet ingredients until just combined. Add the chocolate chips, and any other add-ins you want. Transfer the dough to the fridge to cool for one hour.
Preheat oven to 180°C.
Using a cookie scoop, divide the dough into 12 cookie rounds on a parchment-lined baking tray. Flatten the cookies slightly.
Bake for around 11 minutes depending on how soft or crispy you like them. Allow the cookies to cool completely before transferring them from the tray, they will be very soft and fragile at first. Once cooled, they’re best stored in the fridge for up to five days. Alternatively you can store the cookies in the freezer for about 3 months.
Optionally you can add dried fruit or nuts along with or instead of chocolate chips.
I have also successfully made these cookies without any coconut sugar, and 1 cup of thick date puree instead. In that case you can omit the maple syrup.
The coconut oil can be replaced with vegan butter (in fact, it would probably make them even tastier)!