Ingredients
Scale
- 2 1/4 cups all-purpose flour (or gluten-free 1–1 flour)
- 1 tsp baking soda
- 1 1/2 tsp arrowroot
- 1/2 tsp sea salt
- 3/4 cup vegan butter (softened to room temperature)
- 3/4 cup brown sugar
- 1/2 cup raw cane sugar
- 1 large egg (at room temperature)
- 1 egg yolk (at room temperature)
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, arrowroot, and sea salt. Set aside.
- In another bowl, beat together the softened vegan butter, brown sugar, and raw cane sugar until fluffy and light.
- Add in the large egg and egg yolk, mixing well until combined.
- Stir in the vanilla extract until well combined.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the dairy-free chocolate chips using a spatula.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes until edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to five days at room temperature or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy-free cookies, chocolate chip cookies, vegan dessert, easy cookie recipe