Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegan butter, softened to room temperature (I prefer Miyoko's)
  • 1 1/4 cups brown sugar, lightly packed
  • 2 teaspoons pure vanilla extract
  • 1/4 cup non-dairy milk (I used soy)
  • 1 3/4 cups gluten free flour mix* (I used Better Batter)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips

Instruction

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
  • In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and brown sugar together until creamy, about 2 minutes.
  • Add the vanilla and non-dairy milk and mix to combine, scraping the sides as needed.
  • Stop the mixer and add the flour, then sprinkle the baking soda and salt on top of the flour.
  • Turn the mixer on low speed, and mix until just combined. Mix in the chocolate chips until incorporated.
  • Scoop about 1-2 tablespoons of dough using a cookie scoop or spoon, roll into balls and place on the prepared pans about 2 inches apart.
  • Bake for 9-12 minutes, until barely golden brown on the edges. They will appear soft, but will firm up as they cool. Sprinkle with a little coarse sea salt, if desired.
  • Let the cookies cool for 5 minutes on the pan, then transfer to a cooling rack to cool completely. Enjoy!