Ingredients
Scale
- 2 1/4 cups all-purpose flour (or gluten-free 1–1 flour)
- 1 tsp baking soda
- 1 1/2 tsp arrowroot
- 1/2 tsp sea salt
- 3/4 cup vegan butter
- 3/4 cup brown sugar
- 1/2 cup raw cane sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, arrowroot, and sea salt.
- In another bowl, use an electric mixer to cream vegan butter and sugars until fluffy.
- Mix in the egg, egg yolk, and vanilla extract until incorporated.
- Gradually combine the dry ingredients with the wet mixture until fully mixed.
- Fold in dairy-free chocolate chips evenly.
- Scoop rounded tablespoons of dough onto a lined baking sheet.
- Bake for about 12 minutes or until golden brown on the edges.
- Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg