INGREDIENTS
2 cups
flour
1 tbsp
baking powder
1/2 tsp
salt
1/4 cup
sugar
1 1/4 cups
coconut cream (so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours)
1/2 cup
vegan chocolate chips (or more if you like yours super-chocolatey)