Vegan Chocolate Chip Cookies
A healthier take on the classic goey chocolate chip cookies
Servings 24
Calories 134kcal
Ingredients
- 1/2 cup vegan butter (room temperature)
- 2 tbsp coconut cream (room temperature
- 1/2 cup lakanto golden monk fruit sweetener or coconut sugar
- 1/2 cup lakanto classic monk fruit sugar or regular cane sugar
- 1 tsp baking soda
- 1 1/4 cup gluten free flour 1:1 or all purpose flour
- 1 1/2 tbsp arrowroot
- 1 cup rolled oats
- 1/4 tsp salt
- 1 tsp vanilla
- 1-1 1/2 cups vegan dark chocolate
Instructions
- Preheat oven to 375 and line a baking sheet with parchment paper
- Cream sugar, butter, and coconut cream until well combined with a hand mixer
- Add in the rest of the ingredients besides the chocolate and mix until well combined
- Fold in the chocolate chips and use a small ice cream scoop to scoop batter and roll into a ball and place on cookie sheet about 2 in. apart. Gently press down.
- Place in the oven to bake about 12 min. I like my cookies a little underdone and they will firm once they come out of the oven.
- Let cool for a couple minutes and then ready to serve
- If you have leftovers and like the goey center then just microwave before eating to have a goey center
Notes
Nutrition facts calculated with lakanto monk fruit sweetener and regular chocolate
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8.5g | Fiber: 6g