This recipe is for anyone that loves buttery cookies except there isn’t any butt…

2 min read

This recipe is for anyone that loves buttery cookies except there isn’t any butter in them 🤣There is also no need for any eggs! Just a couple of the of the reasons why I LOVE this recipe. It’s very easy to throw together. The only reason this recipe would hold you up is because you need to chill the dough but I promise they’re worth the wait


2C organic unbleached, all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp sea salt
1C enjoylifefoods dairy free chocolate chips
1/2C organic cane sugar
1/2C brown sugar
1/2C plus 1 tbsp avocado oil-sub suncoco (sunflower/coconut oil blend)
1/4C plus 1 tbsp water
1 tsp pure vanilla extract
•Optional: 2 tbsp ground flax (for added fiber & omegas)
1 tablespoon beef gelatin (makes them extra chewy & adds collagen protein!)
In a large bowl, whisk together flour, baking powder, baking soda and salt. Add the chocolate chips to the flour mixture and toss to coat.

In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir until well combined and no flour is visible. *Cover bowl with plastic wrap and refrigerate the dough for 12-24 hours.

Pre-heat the oven to 375 F. Line two rimmed cookie sheets with parchment paper or sil mat. Remove dough from the refrigerator and use an ice cream scooper or 2 tablespoon measuring spoon to portion dough into small mounds. Sprinkle sea salt on top if you love the salty and sweet combo💯

Bake for 12 to 14 minutes, or just until edges are golden. Remove cookies from oven and allow to cool on the pan for 2 minutes before transferring to cooling rack.
* recipe adapted by themostlyvegan but with a NBM twist 👌🏻

Copyright © All rights reserved. | Newsphere by AF themes.