Easy to make and adaptable to any other fillings, these beauties are perfect for you to freeze and always have freshly baked cookies ready to go. Not many words are better to describe those than - YUM! People will not be able to tell those are vegan :)
Ingredients
½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup of room temp Vutter - our 120g 'mini block' is perfect!
¼ cup non-dairy milk(60 mL)
1 teaspoon vanilla extract
1 + ½ cups flour
½ teaspoon baking soda
1 cup of vegan dark chocolate chunks
How to make it
In a large bowl, whisk together the sugar, brown sugar, salt, and #Vutter until combined.
Whisk in the milk and vanilla until all sugar has dissolved and the batter is smooth.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. Fold in the chocolate chunks evenly.
Preheat oven to 180°C. Chill the dough for at least 30 minutes
Scoop the dough with an ice cream scoop or spoon onto a parchment paper-lined baking sheet. Leave at least 2 inches of space between cookies.
Bake for 12-15 minutes, or until cookies just begin to brown.
Cool completely in wire wrack.
Enjoy!
