Crunchy, delectable, dunk-able—now that’s the triple threat for cookie connoisseurs (like me!). If you’re looking to satisfy your sweet tooth without feeling guilty, try these vegan-friendly chocolate chip cookies. And when you’re craving a little more, use your creativity to enhance the already-delicious flavor and texture profile of these nutritious treats. Simply add your favorite fix-ins, such as nuts, seeds or dried fruits, to the cookie dough and bake
Yields 44 cookies
1 cup Earth Balance Vegan Buttery Sticks, room temperature
2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. Water, mixed
2 1/2 cups King Arthur Organic Flour
2 tsp Plain Almond Milk
1 tsp baking soda
1/2 tsp Vitacost Himalayan Pink Salt
Optional: 1 cup peanuts or walnuts, chopped
- Preheat oven to 350 degrees.
- In mixing bowl, combine your butter and sugar together. Cream the mixture until smooth consistency. Add the almond milk, vanilla extract, egg replacer mixture and set aside.
- In a separate mixing bowl, add the flour, baking soda, and salt. Slowly add the dry mixture to your wet mixture, stirring until all of the flour mixture is thoroughly combined.
- Fold in the chocolate chips and the optional nuts of your choice, do not over mix or break chocolate chips.
- Roll the dough into 1/2 in diameter balls, and place onto a baking sheet. Cook for 10-15 minutes, or until golden brown.
Chef’s tip: Melt some additional chocolate. Once your cookies are cool to the touch, dunk one side and place on parchment paper to harden in fridge.
Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.