These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.
Yield 15
Ingredients
1 cup vegan butter
1 cup light brown sugar
1-1/2 tsp. egg replacer + 1 Tbsp. filtered water
1 tsp. vanilla extract
1/2 tsp. Himalayan fine pink salt
2 cups all=purpose organic flour
1-3/4 cup chocolate chips
1/2 cup finely chopped walnuts
Directions
- Preheat oven to 375 degrees F.
- In a bowl, cream together the butter sugar. Stir in the egg replacer. Add the vanilla, salt, and slowly mix the flour in.,
- On a parchment-lined 13×9-inch pan, pat out the cookie dough into an even layer.
- Bake for 15 to 20 minutes. Remove from the oven and spread melted chocolate over the top, sprinkling with chopped nuts. Allow to cool before cutting into small squares.
- Serve or store in a container in the refrigerator to retain maximum freshness.
Chef’s tip: Sprinkle with coconut flakes.
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