Ingredients

• Ingredients Units USM Scale 1x2x3x 1/2 cup (113g) vegan butter (I used Miyoko’s), at room temp* 1/2 cup (85g) coconut sugar 1/4 cup (43g) pure cane sugar 3 tablespoons unsweetened cashew or almond milk 2 teaspoons vanilla extract 1 1/2 cups flour (light spelt (149g), all-purpose (180g) or gluten free flour blend) 1/2 teaspoon baking soda 1/4 teaspoon mineral salt 1 cup (175g) vegan chocolate chips (I used Enjoy Life)

Preparation

• Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat, or use baking sheet as is, un-greased. Cookie Dough: Combine flour, baking soda and salt in small bowl, set aside. Beat butter, coconut sugar and pure cane sugar in large mixing bowl until creamy. Add almond milk and vanilla extract, and beat until fluffy and creamy, about 1 – 2 minutes. Add 1/2 of the flour and mix to combine, add remaining flour and mix again. Stir in chocolate chips. Scoop: Drop rounded 1 1/2 – 2 tablespoons full of cookie dough onto prepared baking sheet, keeping them about 2 inches apart. Bake: Place in the oven and bake for 10 to 12 minutes (don’t overbake). Cool on baking sheets for 2 minutes, move to wire racks to cool. Makes 2 dozen cookies. Storing: Already Baked Cookies: Baked cookies will stay fresh stored in a covered container for 4 – 5 days. To keep longer, let them cool completely and store them in the freezer for up to 2 months in freezer safe containers. Cookie Dough: Store cookie dough in an airtight container for up to 4 -5 days in the refrigerator. You can keep it longer in the freezer for up to 2 months.