With the new year starting, a lot of people have resolutions to lose weight, eat healthier, and cut out sweets. I’m all for getting healthy and I think it’s important to maintain a healthy lifestyle, hence why I have a lot of recipes on this blog that are healthier and less calories and sugar than original recipes you may find. However, I also believe in moderation and sometimes you just need a cookie that’s full of fat and sugar.

I was craving a real cookie the past couple of days and so this recipe was born. I had tried several other vegan recipes in the past and they were either too oily, too thin or too sugary. I played around in my kitchen and created a recipe that I’m truly proud of.

Ingredient Notes

Vegan butter – I used Melt Organic but you can use any vegan butter you like.

Coconut sugar – This can be replaced with brown sugar or Lakanto golden monk fruit sweetener for lower sugar and lower carb cookies.

Sugar – If you want these cookies to be vegan, make sure the sugar you use is vegan. Cane sugar is often purified through bones which makes it not vegan. You can tell the difference in the color of the sugar. Vegan sugar will be an off white color.

Chocolate chips – I used Enjoy Life Dark Chocolate Chips but any vegan chocolate chips will work for this recipe. You can also add more chocolate chips per your preference.

Instructions

1. In medium bowl, cream butter and sugar together until smooth.
2. Add vanilla and nut milk and stir until combined.
3. In small bowl, mix flour, baking soda and salt together.
4. Add the dry ingredients to the wet ingredients and mix.
5. Fold in chocolate chips.
6. Place dough in fridge for 30-60 minutes to chill.
7. Line baking sheet with parchment paper and preheat the oven to 350 degrees.
8. Once the dough has finished chilling, drop by tablespoons onto the prepared pan.
9. Bake for 12 minutes until light golden brown.
10. The cookies will puff up quite a bit but they will go down once you take them out of the oven.
11. Leave to cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

• When the cookies first come out of the kitchen, they are quite puffed up, but they will flatten out as they cool.
• I used oat milk because that’s what I had on had but you can use any nut milk you like.

Storing Instructions

Store cookies in an air tight container on the counter for up to 5 days.