Quick + Delicious Recipe

For all those nights you are craving chocolate chip cookies but don’t want to make a whole batch, this recipe is for you. Everything can be made in one small bowl and is ready within 15 minutes maximum. I love eating my cookie straight out of the oven and topping it with vegan ice cream.

The base of this recipe can be used for any flavor combinations you like. You could leave out the chocolate chips and add sprinkles instead. You could add Oreos, nuts, fruits, etc.  I would love to hear any combinations you try!

Obviously, if you wanted this recipe to make a whole batch of cookies, you could triple the recipe and have a lot more. I love to make this recipe when I don’t feel like baking or cleaning.

You would never guess this cookie is vegan. Trust me you can’t taste a difference. This recipe turns out super delicious every time I make it and my family always loves it.

Vegan butter: you can use any vegan butter of your choice. Be sure it is MELTED. If you aren’t vegan, you can use traditional butter or use a liquid oil.

Coconut sugar: I prefer to use coconut sugar to keep it refined sugar free. You can use any granulated sugar of your choice. For example, stevia or monk fruit. A liquid sweetener like maple syrup will alter the recipe.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, you can use traditional milk as well.

All-purpose flour: I haven’t tested any other flours in this recipe. The closest substitute would be a 1:1 gluten-free flour. The measurements may be different so add slowly and stir as you go.

Chocolate chips: you can use any type of chocolate you want. You can chop a chocolate bar and add many different types of chocolate.

Ingredients:

• Vegan butter

• Coconut sugar

• Nondairy milk

• All-purpose flour

• Baking powder

• Chocolate chips

Recipe:

• 2 tablespoons vegan butter

• 2 tablespoons coconut sugar

• 1 tablespoon nondairy milk

• 1/3 cup all-purpose flour

• ½ teaspoon baking powder

• ¼ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or spray with cooking spray.

3.    In a bowl melt the butter. Add in the coconut sugar and nondairy milk. Stir well.

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

5.    Roll into a ball and transfer to the cookie sheet. Press flat. Optional: add more chocolate chips on top before baking.

6.    Bake for 12-14 minutes.

If you aren’t eating the cookie right away, be sure to store in the refrigerator. The cookie will last up to 1 week in the refrigerator.

Feel free to reach out if you have any questions. If you enjoy this recipe, it would help me a lot if you could scroll down and press the “like” button.