Chocolate Chip Cookies
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: South American
Author: Heather Nicholds
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.
- 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
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.
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