In a bowl, mix the light brown…
In a bowl, mix the light brown sugar, cane sugar, and softened vegan butter for about 2 minutes, until evenly distributed. The mixture should be a bit thick.
COOK14 min
SERVES9
Let’s make it
Mix in the applesauce and vanilla extract
Mix in the applesauce and vanilla extract.
Mix in the cornstarch, baking powder, baking…
Mix in the cornstarch, baking powder, baking soda, and salt.
Sift in the flour and fold it…
Sift in the flour and fold it in with a baking spatula until evenly combined. Do not overmix. Fold in the mini chocolate chips.
Cover the bowl and refrigerate the dough…
Cover the bowl and refrigerate the dough for 30 minutes.
While the dough chills, preheat the oven…
While the dough chills, preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll the dough into 2–3 tablespoon-sized balls
Roll the dough into 2–3 tablespoon-sized balls. Add a few extra chocolate chunks on top of each and place them on the baking sheet.
Bake for 12–14 minutes
Bake for 12–14 minutes. The cookies will continue baking after they are removed from the oven.
Remove the cookies from the oven and…
Remove the cookies from the oven and let them sit on the baking sheet for 10 minutes.
Optionally sprinkle with flaky sea salt and…
Optionally sprinkle with flaky sea salt and enjoy with a glass of dairy-free milk.
