CHOCOLATE CHIP COOKIES

Yields approximately 2 dozen cookies, Vegetarian/Gluten-Free

INGREDIENTS

1/4 cup Ziggy Marley’s Coco’Mon Original or Orange-Almond Coconut Oil, or coconut oil of your choosing

1 cup whole wheat pastry flour or all-purpose gluten-free flour

2/3 cup organic sugar

1 teaspoon baking powder

1/4 teaspoon sea salt

2 tablespoons nondairy milk (rice milk, almond milk, or hemp milk)

2 teaspoons vanilla extract

1/2 cup chocolate chips (milk or dark chocolate; or dairy-free chocolate can be used as a vegan substitute)

PREPARATION

Preheat your oven to 350°F.

Melt coconut oil over low heat.

Combine flour, sugar, baking powder, and salt in a bowl, and stir well.

Mix melted coconut oil, nondairy milk, and vanilla, and stir into the dry mixture just until thoroughly combined. Stir in chocolate chips.

Scoop the mixture in tablespoon increments onto 2 lightly oiled cookie sheets.

Bake for about 10 minutes or until very lightly browned. You want them to almost look underdone or they won’t be as soft.

Remove to a cooling rack and serve when cooled.

“This reminds me of the incredible baking
my auntie would do for birthday parties when I was growing up.
The party wasn’t just for the children, it was for the community.”