So first things first, I ripped this recipe from Purely Kaylie’s website. I mention this because they put an adblock-blocker on their site so I can’t use it anymore. So, Kaylie if you’re reading this, dumb move. Now I’ll just never use your website again. That’s how that works. If you put a donation button somewhere I’d be happy to toss ya $5, which is probably like 1000x more than you’d ever get from my traffic. Now everyone loses.
Anyway, here’s some cookie shit.
My one variation is I add maybe 1/8th tsp of almond extract. It does something to most cookies that I think is worth it. Don’t over do it. The point isn’t to taste almond, it’s to enhance the flavors around it. The almond provides a nice baseline behind other flavors, if that makes sense.
- 1/2 cup vegan butter, slightly softened (IS IT SALTED? Remove 1/2 tsp salt if your butter is salted)
- 1 cup light brown sugar, packed
- 3 tbsp granulated sugar
Barely cream together.
- 1/4 cup plant-based milk
- 2 tsp vanilla extract
Lightly mix. Scrape sides well.
- 1 3/4 cups all-purpose flour 240g
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
Mix just until it comes together. Chill for ~30 minutes.
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or tin foil, both can be reused.
- Scoop the cookie dough into balls and transfer to the baking sheet. I recommend creating 15 cookies.
- Bake cookies for 12 minutes on the middle rack in your oven. You should remove them from the oven while the center still appears underbaked. Once you remove them from the oven, let the cookies rest for 5 minutes on the baking sheet.
A note: These are very sugar heavy so they will deflate and get hard very quickly upon over baking. Try your best now to over bake these. If you’ve ever made sugar snaps or ginger snap cookies for decoration, it’s similar to that in the way they quickly go hard. As soon as these cookies start to brown you should be looking to yank em out of the oven.