Ingredients
Scale
- 2 1/4 cups all-purpose flour (or gluten-free 1–1 flour)
- 3/4 cup vegan butter
- 3/4 cup brown sugar
- 1/2 cup raw cane sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
- 1 tsp baking soda
- 1 1/2 tsp arrowroot
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, arrowroot, and sea salt.
- Cream vegan butter with brown sugar and raw cane sugar until fluffy.
- Add egg, egg yolk, and vanilla; mix until combined.
- Gradually incorporate dry ingredients into wet ingredients.
- Fold in dairy-free chocolate chips.
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes until golden around the edges. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg