These traditional holiday chocolate chip cookies are made without dairy or gluten, using Miyoko’s butter which is made from plants! Miyoko’s butter spreads and melts like butter on veggies and baked potatoes and the taste is, well, like butter!
You can find Miyoko’s butter along with their vegan cream cheese and cheese wheels in our cooler. We have the dry ingredients in our pantry.
Chocolate chip challenge – I dare you to make a batch and bring some in for me to “sample”!
4 oz. vegan butter Mikoyo’s, room temperature
1/2 cup organic sucanant
1/4 cup organic cane sugar
1 teaspoon vanilla extract
1 prepared vegan egg, chia, flax or egg replacer power
1 cup organic oat flour you can divide the flour by using ¾ cup oat and ¼ cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
pinch of sea salt
2/3 cup dark or semisweet chocolate chunks (Enjoy Life)
2/3 cup chopped walnuts or pecans or any other nut you like
Preheat the oven to 375 degrees F. Line a cookie sheet with unbleached parchment paper.
In the bowl of a mixer, beat the butter and sugars until soft and creamy. Add the vanilla and “egg” and beat in. Add the flour, baking soda, and sea salt, and beat again to combine. Stir in the chocolate and walnuts.
Scoop dough onto cookie sheet in about 1-2 tablespoon balls. Bake for 15 minutes. Cool slightly and enjoy!