Vegan Chocolate Chip Cookies (Made with Muffin & More Mix)
Say hi to the best Egg Free, Dairy Free, Gluten Free and Nut Free Chocolate Chip Cookies of your life!
There’s a couple reasons we are in love with this recipe:
1 ¼ cup Muffin and More Mix
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
6 TBSP room temp Earth Balance butter
½ cup brown sugar
¼ cup white sugar
1 TBSP molasses
¼ cup plain, unsweetened applesauce
1 tsp vanilla
½ cup dairy free chocolate chips
Preheat oven to 325.
In a large bowl mix and set aside: Muffin & More, baking powder, baking soda and salt.
In another bowl, beat very well: butter, brown sugar, white sugar, molasses, applesauce and vanilla. *Pay attention that the molasses isn’t sticking to the bottom of your bowl, you may have to scrape the batter down and remix a few times.
Gently add the dry to the wet mixture, fully incorporate, and fold in your dairy free cup chocolate chips.
You can let the dough rest and then cook, cook right away, or freeze them in pre-scooped dough balls for a cookie anytime.
Room temp dough: 10 minutes
Cold dough: 11-12 minutes
Frozen dough: 11-13 minutes
Allow cooling slightly on the cookie sheet before removing to cool completely on the wire rack.
They will be very soft when hot but will firm up just a tad when they cool down.
Makes about 18 average size cookies.