Stout Chocolate Chip Cookies

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.

cookie dough.jpg

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!