Vegan Chocolate Chip Cookies
These are surely the best Soft Vegan Chocolate Chip Cookies. The are soft, chewy and buttery + they are relatively healthy and refined sugar free is a total yay! Isn't it?
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Servings: 14 Cookies
Ingredients
Dry Ingredients
- 1 Cup All Purpose Flour
- 1 Cup Almond Flour
- 1/2 Tsp Salt
- 3/4 Cup Brown Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Cup Vegan Chocolate Chips
Wet Ingredients
- 1 Tsp Vanilla
- 8 Tbsp Vegan Butter
Instructions
- In a bowl, sift the all purpose flour, almond flour, baking soda and baking powder. Add Salt. Give it a thorough mix. Now add the brown sugar. Again give it a mix making sure there are no lumps.
- Add the Vegan Chocolate Chips. Give it a mix.
- Add in vanilla and melted butter. The dough mix will become crumbly at this stage.
- Add about a TBSP Nut Milk at a time and try to kneed the dough with the spatula. Add nut milk as needed and kneed the dough. I used about 2 Tbsp's of Nut Milk.
- Once the dough is ready, Plastic wrap it and Refrigerate it for about 15-20 mins.
- After 15-20 mins take the dough out. Preheat the oven at 350 F/ 180 C. Line a big cookie tray with parchment paper. Or make cookies in the batches of 6 at a time.
- Make 14 equal dough balls. Now the big cookie tray will be able to fit in 12 at a time so, place the dough balls 2 inches apart from each other. Bake them at 350 F/ 180 C for 12 mins.
- Once the cookies are ready, place them on the wired cooling rack and let them cool for about 20-25 mins. Once completely cool store them in an airtight container. Enjoy them with milk or Just make an Ice-Cream Sandwich.