Ingredients
Scale
- 1/2 cup vegan soy free butter, softened (I prefer soy free smart balance butter)
- 3/4 cup, plus 2 TB brown sugar
- 1/2 cup cane sugar
- 3 TB oat milk (add an extra TB if dough looks extra crumbly)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups (300g) gluten free flour
- 1 tsp. baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups vegan soy free chocolate chunks
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix vegan soy free butter, brown sugar, and cane sugar until creamy.
- Stir in oat milk and vanilla.
- In a separate bowl, add flour, baking powder, baking soda, and salt. Mix into the wet ingredients till smooth.
- Fold in chocolate nibs.
- Scoop dough balls onto baking sheet (1 tablespoon each for small cookies 3 TB for large cookies, spaced out).
- If you have extra time, I highly recommend letting your dough rest for at least one hour in your fridge. This will help the liquid ingredients soak fully into the dry ingredients. Doing this will reduce any grittiness in the texture of your cookies.
- Bake 10–12 minutes, until edges are golden.
- Cool on pan 5 minutes, then move to a rack.
- Prep Time: 15
- Dough resting time: 60
- Cook Time: 12