Ingredients
Units
Scale
- 1/2 c Sugar
- 1/4 c Brown Sugar, packed
- 1/4 c Butter Substitute or Refined Coconut Oil
- 1 tbsp Vanilla
- 1/4 tsp Salt
- 1 3/4 c Almond Flour or Cashew Flour, blanched and finely ground
- 3 oz Vegan Mini Chocolate Chips
- 2–3 tbsp Almond Milk
Instructions
- Combine the sugar, brown sugar, butter, vanilla and salt together in a bowl and mix.
- Add the almond flour and stir well.
- Slowly add the almond milk to the batter until the mixture starts to hold together. Don’t add more milk than necessary.
- Then fold in the mini chocolate chips.
- Once you’re happy with your batter’s consistency, either roll them into individual balls or simply serve with a spoon.
- If desired, chill the cookie dough to firm up the consistency.
