These are my classic Vegan Blueberry Muffins and they are delicious. These muffins are moist and full of fresh blueberries, with a flavor that bursts in your mouth. They are especially delicious when warm and you eat one with a melting slice of vegan butter on top.
Vegan Carmel Chocolate Chip Cookies
1/2 Cup of vegan butter, softened slightly
1 Cup of coconut sugar
3 Tablespoons of organic sugar
1/4 Cup of unsweetened almond milk
2 Teaspoons of vanilla extract
1 3/4 Cups of all-purpose gluten free flour
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1 Cup of vegan Carmel nondairy chocolate chips
-Add the vegan butter, coconut sugar and granulated sugar to a large bowl. Then use a handheld mixer then cream the butter and coconut sugar until combined about 2 minutes. Add the plant based milk and vanilla extract then combine ingredient’s.
-Add the gluten-free all purpose flour, baking soda and Himalayan salt to the bowl.
Fold in that nondairy chocolate chips.
-Cover the cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes or overnight.
-Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Use a cookie scooper and place the dough into balls and transfer to a baking sheet. Bake the cookies for 11 – 15 minutes on the middle rack of the oven. Remove the cookies form the oven then cool for 5 minutes on the baking sheet. Enjoy!