Gluten Free Vegan Chocolate Chip Cookies

• 1/2 cup coconut oil, solid but scoop-able
• 1 and 1/4 cups light brown sugar, packed
• 2 teaspoons vanilla extract
• 1/4 cup non-dairy milk (any will work, but my favorite is thick, Thai coconut milk)
• 1/4 cup unsweetened applesauce (1 applesauce squeezie!)
• 2 and 1/3 cups gluten free flour (Bob's Red Mill is the best)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups Enjoy Life chocolate chips 
• Flaky sea salt, optional

• Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl mix together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and mix until well combined. Add flour, baking soda, and salt and mix until well combined
• The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
• Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. I use a little cookie scoop that works great. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

(Pro tip - double the recipe and only bake half. You can freeze the dough for baking at a later date OR JUST EAT THE COOKIE DOUGH. No eggs = edible dough.)