These cookies are lovely and chewy in the middle, but crisp on the outside. They're deliciously sweet, while being moorish enough that you’ll find it hard to put them down. This recipe makes 10 cookies.
1: Transfer the coconut oil and sugar to a mixing bowl, and stir until fully combined.
2: Add in the almond milk, applesauce and vanilla extract to the mixing bowl, and stir.
3: Add in the flour and baking powder, and fully combine.
4: Prepare the chocolate chunks by finely chopping the dark chocolate with a knife.
5: Stir in the chocolate chips and the chocolate chunks into the cookie dough, and mix until evenly distributed.
6: Chill the cookie dough in the refrigerator for 30 minutes.
7: Preheat the oven to 180°C or 350°F and line a large baking tray with baking paper.
8: Remove the cookie dough from the refrigerator and spoon the dough onto the baking tray using an ice cream scoop or a tablespoon, leaving a couple of inches between each spoonful.
9: Bake for 10 - 12 minutes in the preheated oven, turning the tray around halfway through baking.
10: Leave the cookies to rest on the baking tray for 5 minutes, then transfer to a cooling rack.
