These GF + vegan chocolate chip cookies are being made on repeat at my house. These are perfectly sweet, but not too sweet and even my non-vegan family and friends keep asking me to make them.
INGREDIENTS
2 1/4 cups GF flour (or all purpose flour if you can prefer)
1/2 tbsp arrowroot starch (or cornstarch)
1/2 tsp baking soda
1/4 tsp sea salt
2/3 cup salted vegan butter, melted and cooled to room temp
1 cup coconut sugar
2 tiny scoops (1/8 tsp each) of monkfruit extract (equivalent to 2 tsp sugar)
1/3 cup dairy free yogurt (I used cocojune)
1 tbsp vanilla extract
1 cup vegan chocolate chips (or a little more if you want them super chocolatey)
METHOD:
Prep: Line two cookie sheets with parchment paper
Mix: In a medium bowl, mix together the flour, baking soda, and sea salt. Set aside. Then add vegan butter, sugar, monkfruit, dairy free yogurt, and vanilla extract. Use a rubber spatula to fold in chocolate chips.
Chill: Chill the dough for 20-30 minutes. While the dough is chilling, preheat the oven to 350F.
Bake: Using a small ice cream scoop, place divide dough into small balls. Flatten slightly with your hand or spatula since these cookies will not spread very much. Place into oven and bake for 10-12 minutes or until the edges are lightly golden.
Cool: Remove from the oven and let cool for 10 minutes.
Enjoy!
