Coconut Chocolate Chip Cookies

It was time for the coconut chocolate chip cookie. Been meaning to post it for a while, but I wanted to remake them again and snap a photo so you can see the end result! Feel free to make any adjustments to the recipe to suit your tastes.

Bon appetit mes petits chefs!

Ingredients
2 cups flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
pinch of salt
1 cup chocolate chips
1 cup coconut oil
1 teaspoon egg replacer powder
2 tablespoons almond milk
1-2 teaspoons vanilla extract

Directions
1. Add all dry ingredients in one bowl and mix everything around.
2. Add 2 teaspoons of hot water to to egg replace powder, then add the rest of the wet ingredients.
3. Slowly work in wet mixture into the dry mixture until you get a crumbly sort of dough, not pasty batter.
4. Roll into balls of desired size, press with a fork and bake at 350 Farenheit for 10-15 minutes until pale golden.

Vegan Chocolate Peanut Butter Cups!

Since I moved my blog, I'm starting to switch over the old posts, so let me present to you the vegan chocolate peanut butter cup recipe!

Ingredients (approx)

1 cup peanut butter (pref. use organic one that does not have added oils, salt or sugar)
1/2 cup icing sugar (I like Wholesome Sweetners)
1 cup of chocolate chips (I used Enjoy Life)
1/4 teaspoon fine salt
12 paper muffin cups

Directions

1. Cut the muffin cups in half horizontally so that the paper cup left resembles a peanutbutter cup shape.
2. Melt chocolate chips in microwave for 20-60 seconds. (stop and check every 10 seconds to make sure it's melted and not burned)
3. Use small basting brush (silicone preferred)to spread chocolate on the cups. Coat thickly so that you cannot see the paper (otherwise cup will break when it's ready) Make sure to leave some chocolate to coat the tops.
4. Place coated cups on a plate and place it in the freezer.
5. Mix the peanut butter with the salt and sugar. Add more of either item to taste, find your balance of sweet and salty. Remember the chocolate is sweet.
6. When cups are hardened (10 mins or so) scoop the peanutbutter into the cups with a teaspoon and flatten them in the cup gently.
7. Pour remaining chocolate on top of the peanutbutter and use the brush to spread it to the edges.
8. Freeze for another 10 mins. Gently peel the muffin paper off the cups.
9. Serve frozen or refrigerated otherwise you may find a sneaky surprise! (cups melted out of their shape when you grab them)