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Cookie Dough Cookies Coconut Cream Chocolate Chip Cinnamon Eggless and Super Moist


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"These are eggless and made without butter, baked cookies that taste like cookie dough! The raw dough itself is wonderful, but taste the same after you cook them. The cookes themselves are moist, creamy -- more raw feeling (but you actually bake them)"

Serves Makes about 24 cookies | Prep Time 15 | Cook Time 8-10 minutes

Why I Love This Recipe

This is an eggless (and butterless) recipe for chocolate chip cookies. It also doesn't have anything for leveling -- baking powder, baking soda, etc. So the cookies won't be fluffy. They are dense, moist and taste like cookie dough - even after they are baked.

You could probably cook 10-12 minutes (so 2-4 minutes longer then the recipe says). The cookies are a light color with dark chips -- but they are more raw cookie texture than crunchy - very moist. They are delicious, but know before baking them -- they are more soft and gooey -- like eating cookie dough but it's baked and there are no eggs (so it's safe).


Ingredients You'll Need

1 cup (225g) coconut cream, softened
3/4 cup (150g) brown sugar
1/2 cup (100g) white sugar
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (175g) semi-sweet chocolate chips, divided


Directions

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.


In a large bowl, beat the softened coconut cream with the brown sugar and white sugar until well combined and creamy, about 2 minutes. Beat in the vanilla extract.


In a separate bowl, whisk together the flour, cinnamon, and salt.


Gradually stir the dry ingredients into the wet ingredients until a dough forms. Fold in 3/4 cup (130g) of the chocolate chips.


Scoop out 1 tablespoon of dough at a time and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Press the remaining 1/4 cup (45g) of chocolate chips into the tops of the dough balls. FYI - dough is pretty soft still -- not sure if I didn't put enough flour in it -- but the dough itself before baking is AMAZING tasting.


Bake for 8 to 10 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.


Store in an airtight container at room temperature for up to 5 days.


Pairs Well With

A cold glass of creamy coconut milk or a warm mug of spiced coconut chai tea.


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