Yeah, I said “Hella“.

A word only us Nor Cal folks can get away with it seems. No joke though, these Chocolate Chip Cookies are hella good! There are a million Chocolate Chip recipes out there and I feel like I’ve tried almost all of them. These, by far, are my favorite. They are even better than the non-vegan cookies I remember as a kid.

I followed a standard recipe from ‘The Joy of Vegan Baking’ and while I was combining the ingredients I realized half way through that I’d run out of flour. Slightly annoyed, I rummaged through the cabinet where low and behold, a pretty little yellow sack of coconut flour sat. I figured “What the hell…”. Dumping the remainder of what was left into the batter, I crossed my fingers and hoped for the best.

I was stoked when they came out a perfect, even shade of golden brown. Now, for the taste test. Not only were they soft and chewy the way I like them, they had a hint of coconutty sweetness that made them impossible to resist. I gobbled 2 of those bad boys down immediately then continued to make up reasons why I needed to be in the kitchen for the next hour just so I could break off a piece every time I walked by. I think the total cookie consumption count was probably around 5 or so by the time I actually found the willpower to box them up.

Vegan or not, you have to try this recipe at least once. For those weirded out by the thought of vegan food, here is some reassurance; I’ve made these dozens of times for my friends and no one can tell that they are vegan. I promise. For those who are vegan or vegetarian, this recipe is a must for your collection!

Hella Good Chocolate Chip Cookies

• 2 cups all-purpose flour or whole wheat flour
• 1/4 cup of coconut flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup non-dairy butter or 1/2 cup coconut oil with 1/2 cup organic applesauce
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• Egg replacer for 2 eggs
• 1-2 cups semi-sweet chocolate chips

1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chocolate chips
5. Use ice cream scoop to measure and drop onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.