Chewy Chocolate Chip Cookies

VEGAN CHOCOLATE CHIP COOKIES

• 1/2 cup vegan butter, melted

• 1 tsp vanilla extract

• 2 tsp apple cider vinegar

• 1 tsp cinnamon (optional)

• 1/2 cup brown sugar, packed

• 1/4 cup dairy-free milk

• 2 Tbs granulated sugar

• 1 1/2 cup all-purpose flour (or gluten-free flour)

• 1/2 tsp baking soda

• 1 tsp salt

• 4 oz. vegan or allergen-friendly chocolate chips

DIRECTIONS

1. Preheat the oven to 350ºF

2. In a mixing bowl, combine the butter, brown sugar, sugar, dairy-free milk, vanilla, and apple cider vinegar. Mix well with a stand mixer or whisk.

3. Add in the flour, salt, and baking soda.

4. Lightly mix the dry ingredients into the batter with a whisk until smooth. You may need to get in there with your hands or switch to a rubber spatula.

5. Fold in the chocolate chips with the rubber spatula or your hands. The batter should be pretty thick but scoopable.

6. On a sheet pan, measure out cookies using a tablespoon or large spoon, placing them about 1/2 inch apart.

7. Place cookies in the oven on the middle or highest rack. Bake for 10-12 minutes, rotating the pan halfway through. Bake until they are golden on the edges. If you want them extra chewy remove them around the 10 minute mark.

8. Allow them to cool before enjoying. Store leftovers in an airtight container at room temp for 3-4 days.