Small Batch Vegan Chocolate Chip Cookies Recipe
Small Batch Vegan Chocolate Chip Cookies only makes five cookies. Perfection!
Ingredients
- 2 tablespoons Brown Sugar
- 1 tablespoon Granulated Sugar
- 1 teaspoon Tapioca Flour Or corn starch
- 2 1/2 tablespoons Grapeseed Oil Or vegetable oil, plus 1 teaspoon
- 1/2 tablespoon Water
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 cup All-Purpose Flour Spooned and leveled
- 1/8 teaspoon Baking Soda
- 1/8 teaspoon Kosher Salt
- 2 tablespoons Chocolate Chips Or chopped chocolate or a combo
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a bowl, beat together both of the sugars, tapioca flour, grapeseed oil, and water with a fork until it thickens and resembles a smooth caramel.
- Stir in the vanilla extract.
- Add the flour, baking soda, and salt and mix gently until almost combined but a few streaks of flour still remain.
- Add the chocolate chips and knead gently with your hands until the dough comes together.
- Use a small cookie scoop to scoop the cookies out onto the parchment paper and press down on the tops slightly to flatten the cookies.
- Bake for 8-9 minutes or until the edges are slightly golden brown.
- Cool on a wire rack.