Crispy on the Outside, Chewy on the Inside

This recipe is perfect for when you are craving a cookie but don’t want to make a whole batch. This recipe makes 1-2 cookies depending on the size you make. These cookies are perfectly crispy on the outside while being chewy on the inside.

You can use the base of this recipe for any cookie flavor you want. For example, you could replace the chocolate chips with sprinkles or M&Ms. The options are endless. I would love to hear any combinations you try!

I love how quick and easy this recipe is. All the ingredients take about 5 minutes to come together and the cookies only take 7-9 minutes to bake.

Vegan butter: any vegan butter will work. If you aren’t vegan, traditional butter should also work.

White sugar: I like doing a combination of white sugar and coconut sugar. If you don’t want to use white sugar, you could use monk fruit instead.

Coconut sugar: you can use brown sugar instead. I wouldn’t recommend using all white sugar in this recipe.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

All-purpose flour: I haven’t tested any other flours in this recipe.

Chocolate chips: any chocolate chips will work. I used normal sized ones and mini chocolate chips.

Ingredients:

• Vegan butter

• White sugar

• Coconut sugar

• Nondairy milk

• Vanilla extract

• Baking powder

• All-purpose flour

• Chocolate chips

Recipe:

Makes 1-2 cookies depending on size you make them.

• 1 tablespoon vegan butter

• 1 tablespoon coconut sugar

• 1 tablespoon white sugar

• 1 tablespoon nondairy milk

• 1 teaspoon vanilla extract

• ½ teaspoon baking powder

• ¼ cup PLUS 1 tablespoon all-purpose flour

• ¼ cup chocolate chips (can do more or less)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.

2.    In a medium sized bowl melt the butter. Once melted, add in coconut sugar, white sugar, nondairy milk, and vanilla extract. Stir to combine.

3.    Add in the baking powder and all-purpose flour. Stir until a dough forms. Fold in the chocolate chips.

4.    Use a cookie scoop to scoop the dough. Roll into a ball and press flat. Optional: top with more chocolate chips before baking.

5.    Bake for 7-9 minutes.

Be sure to store the cookies in an airtight container in the refrigerator. The cookies should last up to one-two weeks. You can store in the freezer to last longer.

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