I know I say this all the time, but this is one of my all-time favorite recipes! If I had a store front, these cookies would be one of my staples.
They have a cakey texture with just the right amount of moisture. If you like crispy cookies, these are not for you! (Sorry, Mom and Dad.)
Adapted from Daily Rebecca
½ c. coconut oil, softened
1 c. coconut sugar
¼ c. flat dark beer, like a stout or porter
1 T. vanilla
2 c. organic whole wheat pastry flour, like Bob's Red Mill
1 tsp baking soda
1 tsp baking powder, aluminum-free
½ tsp sea salt
1 c. dark chocolate chips, vegan (like Enjoy Life)
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
In a small mixing bowl, combine the salt, baking powder, baking soda, and flour. Set aside.
In a larger bowl, cream the coconut oil and sugar. Add the beer and vanilla to the bowl and mix thoroughly. Slowly add the dry ingredients into the wet mix.
Using a cookie scoop - I used a rather large one - scoop the dough onto the baking sheet and flatten each cookie out. These cookies do not spread very much, so this is the time to do it! I mean, do you see the spatula lines in my cookies?! I tried, but it was too late for these ones, haha.
Bake them for 8-10 minutes.
These cookies are sweet, but have the subtle taste of stout; this gives them a unique and DELICIOUS flavor!