Looking for a quick and easy vegan cookie. Give this classic but not so classic cookie a try.
Step 1: Ingredients
1 1/3 cup all -purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan sea salt
4 Tablespoon organic vegetable shortening
1/2 cup organic brown sugar (DIY here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic applesauce
1 Tablespoon organic vanilla extract
1/2 cup semi-sweet chocolate chunks
1/2 cup bitter -sweet chocolate chips
Step 2: Method
In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl use an electric mixer, mix vegetable shortening, sugars applesauce and vanilla. Add your dry ingredients to your wet ingredients and mix to evenly combine.
Gently fold in the chocolate chips and chunks, chill dough in the freezer for 10 minutes or place in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using a 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper.
Bake for 10-12 minutes or until cookies turn a light golden brown and crisp up around the edges. Do not overbake!
Remove from oven and let cool on cookie sheet for 3-5 minutes.
Transfer to wire rack to finish cooling. Repeat with remaining dough.
This recipe makes 18 cookies.
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