Vegan Gluten Free Chocolate Chip Cookies

Ingredients:   – ½ cup vegan butter (1 stick) softened to room temperature – ½ cup granulated sugar – ¾ cup dark brown sugar – 1 teaspoon vanilla extract

Ingredients:   – ½ cup vegan butter (1 stick) softened to room temperature – ½ cup granulated sugar – ¾ cup dark brown sugar – 1 teaspoon vanilla extract

Ingredients:   – 3 tablespoons soy milk or other non-dairy milk – 1 ½ cup gluten free 1:1 baking flour  – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup semi-sweet chocolate chips

Ingredients:   – 3 tablespoons soy milk or other non-dairy milk – 1 ½ cup gluten free 1:1 baking flour  – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup semi-sweet chocolate chips

 In a large bowl, combine vegan butter, sugar, brown sugar, vanilla extract, and soy milk. Using a dough blender, hand mixer, or stand mixer, mix the ingredients until well incorporated.

 In a large bowl, combine vegan butter, sugar, brown sugar, vanilla extract, and soy milk. Using a dough blender, hand mixer, or stand mixer, mix the ingredients until well incorporated.

 Add gluten free baking flour, baking soda, and salt. Mix well. Fold in chocolate chips. Place in the fridge for 2 hours to overnight. Preheat oven to 350°. Line a baking sheet with parchment paper.

 Add gluten free baking flour, baking soda, and salt. Mix well. Fold in chocolate chips. Place in the fridge for 2 hours to overnight. Preheat oven to 350°. Line a baking sheet with parchment paper.

 Scoop out 1-2 tablespoonfuls of dough using a scoop or large spoon. Roll into balls and place 2" apart on the parchment lined cookie sheet. Bake at 350° for 8-11 minute.

 Scoop out 1-2 tablespoonfuls of dough using a scoop or large spoon. Roll into balls and place 2" apart on the parchment lined cookie sheet. Bake at 350° for 8-11 minute.

 Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. Once they are cool, place them in an airtight container at room temperature or in the fridge.

 Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. Once they are cool, place them in an airtight container at room temperature or in the fridge.

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