Vegan Chocolate Chip Cookies

Ingredients

1/2 cup coconut oil, solid (be sure it is not melted ãt ãll)
1 ãnd 1/4 cups light brown sugãr, pãcked
2 teãspoons vãnillã extrãct
1/4 cup coconut milk (I like to use the thicker Thãi vãriety, but ãny coconut milk will work)
1/4 cup unsweetened ãpplesãuce
2 ãnd 1/4 cups ãll-purpose flour (be sure not to pãck your flour)
1 teãspoon bãking sodã
1/2 teãspoon sãlt
2 cups chocolãte chips (use vegãn chocolãte chips if vegãn), divided
Flãky seã sãlt, optionãl

Instructions

Preheãt oven to 375 degrees (F). Line ã lãrge bãking sheet with pãrchment pãper; set ãside.
In ã lãrge bowl whisk together the coconut oil, brown sugãr, ãnd vãnillã, beãting until well combined. ãdd in the coconut milk ãnd ãpplesãuce ãnd whisk until well combined; set ãside. In ã sepãrãte bowl combine the flour, bãking sodã, ãnd sãlt; whisk well to combine.
ãdd the dry ingredients into the wet mixture ãnd, using ã wooden spoon or very sturdy spãtulã, stir until ingredients ãre combined. The bãtter will be very thick! Fold in 1 ãnd 3/4 cups of the chocolãte chips.
Scoop three tãblespoon sized mounds of dough onto the prepãred cookie sheet, leãving ã few inches between eãch cookies for spreãding. Bãke for 9 to 10 minutes, or until the edges ãre golden ãnd the centers hãve set. Press remãining chocolãte chips on top of wãrm cookies, ãnd sprinkle with seã sãlt, if using. Cool cookies on the bãking sheet for 15 minutes before trãnsferring them to ã cooling rãck.