Vegan Chocolate Chip Cookies- Small Batch- Adjusted for High Altitude
½ batch of my regular chocolate chip cookie recipe adapted to be vegan friendly
Ingredients
- ½ cup Earth Balance soy-free buttery sticks (1 stick) (or any vegan friendly butter substitute)
- ¾ cup Firmly packed brown sugar (cut back slightly from full measuring scoop(s) for the sugar
- ½ Tbsp Vanilla
- 1 Tbsp Dairy Free Milk (i.e. almond milk, coconut milk, etc- or dairy free creamer can be used also)
- ½ tsp Salt
- ½ tsp Baking Soda
- 1¼ cup + 2 Tbsp All-Purpose Flour
- ½ cup Chocolate Chips
- ½ cup Chopped Pecans (optional)
Instructions
- Cream butter substitute, sugar, dairy free milk, and vanilla.
- Stir in salt, baking soda, and flour
- Stir in Chocolate Chips (and nuts, if using)
- Bake at 375° F for 8-10 minutes
- Cool 2 minutes on baking sheet before removing to wire rack to finish cooling.
- Store in airtight container.