Ingredients:
½ cup vegan butter or other
½ cup cane sugar
½ cup light brown sugar
1 teaspoon vanilla extract
1 cup all purpose flour
⅔ cup cocoa powder unsweetened
1 teaspoon baking soda
¼ teaspoon salt
1 Tablespoon almond milk or other non-dairy milk
1 cup vegan chocolate chips or other chocolate chips.
Instructions:
Preheat the oven to 350°F
Add the vegan butter, brown sugar and cane sugar to the bowl and cream them together.
Add the vanilla extract and mix.
Sift the flour and cocoa powder into a separate mixing bowl and add in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add the 1 tablespoon almond milk or other non-dairy milk and mix until you have a thick cookie dough.
Add the chocolate chips and mix in. Your cookie dough will be thick, but sticky enough to roll into balls.
Roll into balls and space them evenly on a parchment lined baking tray. Approximately 20 cookies.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. They will firm up as they cool.
Serve and enjoy!
xtra tips: If you find the cookie mixture is crumbling when rolling into balls, you can add an additional tablespoon of milk to help.
Cookie dough balls will flatten some while cooking. If you prefer, you can also use a fork to flatten them a bit more as they are cooling.
Prep time: 20 minutes Total time: 35 minutes Serving: approx. 20 cookies