Bottom-Friendly Vegan Nutty Chocolate Chip Cookies

Preheat your oven to 350 degrees.

To a stand mixer or using a mixing bowl and hand beaters, cream brown sugar and coconut oil for 10 minutes. OPTIONAL: You can use ¼ cup of coconut oil and 5 tablespoons of butter for a crispier cookie, although it will no longer be vegan.

Once creamed, add vanilla extract and non-dairy milk. The mixture may seem very wet, don’t worry about it.

To a separate mixing bowl, add flour, baking soda, baking powder, and salt. Mix well.

With the stand mixer or hand beaters on low, add the dry ingredients to the wet. Once the cookie batter is combined, cut the mixer to avoid over mixing.

Using a wooden spoon or rubber spatula, fold in mixed nuts and chocolate chips.

Using an ice cream scoop or a spoon, spoon about ⅛ cup of batter into your hands and roll the dough into a ball using the palms of your hands. Place the balled cookie dough onto a cookie sheet. Repeat until you use all the dough.

Using the palm of your hand, press each cookie ball into a flat disk about ½ inch thick.

Bake for 8-10 minutes. Upon pulling the cookies out of the oven, top with finishing salt. Bottoms up!