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Chocolate Chip Lava Cookie TGI

Caroline Sciberras
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 295.26 kcal

Ingredients
  

  • 1/2 cup coconut oil
  • 1 1/4 cups light brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup thick coconut milk
  • 1/4 cup unsweetened applesauce you can use storebought or homemade
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups vegan chocolate chips divided into 2

Instructions
 

  • Preheat oven to 135°C (375 °F). Line a large baking sheet with parchment paper; set aside.
  • Mix wet ingredients. Whisk together the coconut oil, brown sugar, and vanilla in a large bowl. Mix until well combined. Add in the coconut milk and applesauce and set aside.
  • Mix dry ingredients. Mix the flour, baking soda, and salt in a separate bowl.
  • Mix the dry and wet mixtures using a wooden spoon until all ingredients are well combined.
  • Add half of the chocolate chips in the mixture.
  • Add the other half of the chocolate chips in a Ziplog bag and microwave for around 30 seconds until all chocolate chips have softened. Flip and microwave again if needed. Set aside to cool.
  • Use half the cookie dough, scoop 1.5 - 2 tablespoons sized of dough onto the prepared cookie sheet making sure to leave a few inches between each cookies for spreading.
  • Flatten the dough mounds.
  • Squeeze a layer of chocolate over the cookie base by cutting a small corner of the bag containing the chocolate chips.
  • Top each cookie with the remaining dough, gently pressing to flatten.
  • Bake for 10-15 minutes, or until the edges are browned and the centers solidified.
  • Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
Keyword brown sugar, chocolate chips, coconut milk, cookies, vegan