'Like most of my ideas worth sharing, these vegan chocolate chip cookies were born from a dessert craving at 7 a.m. on a weekday.'
), and swapping out white and brown sugar for maple syrup and coconut sugar to mirror my typical breakfast choices. I added a tiny bit of molasses to replace the brown sugar–flavor I missed from traditional chocolate chip cookies, and switched out chips for chunks, for bigger pools of melted chocolate.
The result was a chubbier, somewhat softer cookie than Ovenly's version, but delicious in its own right, with mellow notes of caramelly maple and savory, mild olive oil, perfectly balanced by the pinch of salt on top. In short, the ideal chocolate chip cookie for breakfast.
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