Dairy Free Chocolate Chip Cookies

 These are easy and delicious on their own, but I HIGHLY recommend spreading some So Delicious Vanilla Bean Coconut Milk Ice Cream on the bottom and eating them like an open faced cookie ice cream sandwich - cue all the heart eyes and drooly mouths.

They're easy to whip up, but the secret is Miyoko's Creamery European Style Cultured Vegan Butter. I am well aware of the fact that it's a bit pricey - Walmart has been running a sale on them for a while now, and Imperfect Foods also sells it for a good price. I am really intentional about how I use this butter, because it had better be worth it! But also because when you aren't able to eat most pre-made snacks and treats, you need something delicious to look forward to. These are worth it (: They're tender and amazing.

Note1: My oven is finicky, so I have to bake my cookies a few minutes longer than the recipes typically call for. So I'll put the time range in the recipe, just do a test cookie first and adjust your time as needed!

Note 2: The amount of chocolate chips called for is just a little more than 1 bag of allergen-free chocolate chips, so I used up some leftover chocolate chunks an a whole bag of chocolate chips (:

No glamorous photo for this one, I was using a small section of my cramped kitchen to cool these cookies (And didn't want to bring out the other racks to stack on top), so I just snapped a quick pic of a bunch cooling!

Here is a link to the printable recipe, and the recipe is also typed below!

Chocolate Chip Cookies

Preheat oven to 350˚

You will need:

1 stand mixer  |  1 rubber spatula  |  1 medium cookie scoop  |  Cookie sheets  |  cooling racks

Ingredients:

• 1 C vegan butter, softened*

• 1 C packed organic brown sugar

• ½ cup organic sugar

• 1 tsp baking soda

• ¾ tsp salt

• 2 eggs

• 1 Tbsp vanilla extract

• 2 ¾ C all purpose flour

• 2 cups allergen-free chocolate chips
  

* I use Miyoko's European Style Cultured Vegan Butter and Kirkland Signature Organic Vanilla Almond Milk

Directions:

1. In your mixing bowl, beat butter on medium to high speed for 30 seconds.

2. Add brown sugar, sugar, baking soda, and salt. Beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.

3. Beat in eggs and vanilla until combined.

4. Beat in flour. Stir in chocolate chips.

5. Scoop cookies onto baking tray, bake for 8-11 minutes per tray.

6. Cool and enjoy!