I recently decided to bake these chocolate-ty, quick and easy Vegan Chocolate Chip Cookies. I used my favorite nondairy chocolate chips along with some other healthy ingredients to make a chocolate lover’s cookie that was crunchy and delicious. This is a cookie that you kids will enjoy helping you to bake.
Vegan Chocolate Chip Cookies
1/2 Cup of vegan butter, softened (use the vegan butter in a tub instead of the sticks)
1 Cup of coconut sugar + 3 tablespoons
1/4 Cup of plant-based almond milk or rice milk
2 Teaspoons of vanilla extract
1 and 3/4 Cups of gluten free all-purpose flour, Bob’s Red Mill
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/2 Cup of nondairy chocolate chips
-Add the vegan butter, coconut sugar, to a large bowl. Then use a stand mixer and cream the the butter and sugar sweetener together until combined about 2 minutes. Then add the almond milk and vanilla extract. Cream to combine.
-Then add the gluten free all-purpose flour, baking soda and salt to the medium size bowl. Fold in the ingredients together until combined well. Add in the
-Cover the cookie dough with plastic wrap and place in the refrigerator to chill for at least 35 minutes. Then preheat the oven to 350F and line a baking sheet with parchment paper.
-You can use a large cookie scoop to make larger cookies or a smaller cookie scoop for regular size cookies. Scoop the cookie dough into balls and add to the baking sheet with parchment paper.
-Bake for about 11 to 14 minutes on the middle rack in your oven. Then remove the cookies from the oven while they appear somewhat under baked. Once you remove them from the oven, let them sit on the baking sheet for about 10 minutes or so until cooled. They will then firm up. Enjoy!