Chocolate Chip Cookies
These are a perfect little chocolate chip cookie—with no butter, milk, or eggs, so you don’t have to worry about snacking on some of the raw dough! I bet your friends won’t even know they’re vegan.
Servings: 12 cookies
Ingredients
- 3 Tbsp coconut oil, or vegan margarine, softened, plus more for preparing the baking sheet
- 1/2 cup unrefined sugar
- 2 Tbsp non-dairy milk
- 1/2 tsp vanilla extract, optional
- 1 cup whole grain flour
- 1 tsp baking soda
- pinch sea salt
- 1/4 cup non-dairy chocolate chips
Instructions
- Preheat the oven to 350°F. Coat a rimmed baking sheet with margarine and set aside.
- In a large bowl, stir together the margarine, sugar, milk, and vanilla until thoroughly combined.
- Add the flour, baking soda, and salt. Stir until just combined. Scoop spoonfuls of dough onto the prepared baking sheet, spaced at least 1 inch apart. Press to flatten slightly. Bake for 10 to 12 minutes, until slightly browned on top.
- Let cool for 5 to 10 minutes before diving in.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 109mg | Potassium: 41mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.9mg
