Blue-Ribbon Winning Vegan Chocolate Chip Cookies

The best chocolate chip cookies are chewy, crunchy, sweet, and slightly salty. This is a recipe I adapted from my grandma’s famous chocolate chip recipe, which won the our 4H Fair’s Blue Ribbon award several years in a row!

Time: 45 minutes

Serves: 15 large cookies

Ingredients:

• 1/2 cup vegan butter, room temperature

• 1 cup brown sugar

• 2 cups coconut flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoon corn starch

• 1 teaspoon salt

• 2 tablespoon peanut butter

• 1/4 cup cashew milk (it’s the richest non-dairy milk IMO)

• 2 tablespoons vanilla extract

• 1 cup vegan chocolate chips

• Optional: sea salt to sprinkle on top in the last 3 minutes in the oven

Directions:

1. Combine butter and brown sugar using an electric mixer

2. Add wet ingredients (milk, peanut butter, vanilla) then set aside

3. Mix dry ingredients in a separate bowl. Slowly add wet ingredients, careful not to over-mix

4. Stir in chocolate chips, then place the cookie dough in the fridge while the oven preheats

5. Bake at 350° for 15 minutes.