Ingredients

• ½ c. vegan butter

• ½ c. brown sugar

• 1 tsp. caramel extract

• 1 c. heat-treated, all-purpose flour (see notes section)

• ½ tsp. salt

• ½ c. vegan chocolate chips 

• ¼ c. toasted coconut (see notes section)

Cookie Dough Instructions

1. In a medium-sized bowl, combine vegan butter, brown sugar, and caramel extract. 

2. In the same bowl, slowly add heat-treated flour and salt.

3. Once the dough is formed, add chocolate chips and toasted coconut.

4. Store any leftover dough in the refrigerator.

Notes

• Flour is technically a "raw food." Without heating it to a safe temperature, there is a risk for germs (example: E Coli). To heat treat your flour, spread a thin layer of flour on a lined baking sheet. Bake at 350°F for approximately 5 minutes or until the flour reaches 160°F. Break up any large clumps with a wire whisk and cool completely (approximately 30 minutes).

• You can buy or make your toasted coconut. To make your own, preheat the oven to 350°F. Spread unsweetened shredded or flaked coconut onto a baking sheet. Bake for 5-8 minutes.

• My favorite affordable vegan chocolate chips are the Trader Joe's Semi-Sweet Chocolate Chips. Another great option is the Great Value Organic Baking Chips from Walmart (available in semi-sweet and dark).

10 November 2021