Chocolate Chip Cookies

Live life on the veg
1 cup (8 oz or 2 sticks) of softened vegan butter
1/2 cup brown sugar
1/2 cup sugar
1/4 cup non-dairy milk (soy or almond)
1 teaspoon vanilla extract or vanilla paste
2 1/4 cups flour
1/2 tsp salt
1 tsp baking SODA
12 oz dairy-free chocolate chips
Pre-heat the over to 350F.
In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated. Stir in chocolate chips. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. Remove the parchment paper from the baking sheet and onto a wire rack to cool. Once the cookies have cooled, remove from parchment paper and serve.
Credit: Vegan Chow Down

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