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Vegan Coconut Oil Chocolate Chip Cookies
Alyssa · simplyquinoa.com · Original Recipe
Crispy, chewy AND dark chocolate chips
2
chewiness
3
crispiness
2
cakeyness
2
thickness
3
spread
3
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
quinoa flour0.5 cup (70g)
brown rice flour0.5 cup (70g)
arrowroot starch(I haven't tried these with tapioca or potato)2 tbsp (18g)
baking powder0.5 tsp (2g)
baking soda0.5 tsp (3g)
sea salt0.5 tsp (2g)
coconut oil(softened)0.5 cup (109g)
coconut sugar1 cup (140g)
flax egg(1 tablespoon flaxseed meal + 3 tablespoons water)1 each (30g)
vanilla extract1 tsp (4g)
vegan chocolate chips(I like Enjoy Life)0.5 cup (85g)
Total dough weight533g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~20 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.28 (33th percentile)
Flour:Sugar1.00 (21th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.61 (30th percentile)
Fat %20.4 (85th percentile)
Sugar %26.3 (89th percentile)
Hydration0 (8th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.28
Flour:Sugar
1.00
Brown:White Sugar
0
Egg:Flour
0
Chocolate:Flour
0.61
Fat %
20.4
Sugar %
26.3
Flour %
26.3
Hydration
0