Try not to misunderstand us, we're constantly down for a mammoth chocolate chip treat. Be that as it may, when they're smaller than expected, you can eat the same number of as you need and they essentially don't check, correct?
These are ideal combined with a glass of cold almond milk, over a cake or cupcake, or similarly as it stands.
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/2 cup vegan margarine
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tbsp milk
- 1 tsp vanilla
- 3/4 cup vegan mini chocolate chips
DIRECTIONS
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- In a small bowl, whisk the flour, baking soda, salt, and cornstarch.
- In a separate bowl, add the margarine, sugars, milk, and vanilla. Beat until combined.
- Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined.
- Fold in the chocolate chips.
- For each cookie, scoop 1 tsp of dough and roll it into a ball. Place the rounded scoops onto your baking sheet with enough room in between each for spreading.
- Bake for 7-9 minutes, until done to your liking. Enjoy with a glass of cold almond milk!
Read more our recipe Cherry Sheet Cake #recipe #desserts
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