Vegan Cocoa Bean Cookies

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even mixing and remove lumps.

3.In a separate large bowl, combine the coconut milk, granulated sugar, and vanilla extract. Whisk until the sugar is mostly dissolved and the mixture is smooth.

4.Add the mashed cocoa beans (or finely ground cocoa nibs) to the wet ingredients and stir until fully incorporated, creating a creamy chocolate base.

5.Gradually add the dry ingredients to the wet mixture, folding gently until a thick cookie dough forms. If using, fold in the vegan chocolate chips at this stage.

6.Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.

7.Bake in the preheated oven for 10-12 minutes. The cookies should be set around the edges but still slightly soft in the center for a chewy texture.

8.Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

9.Once cooled, serve the cookies with a glass of almond or oat milk for a perfect dairy-free treat.