Featured here is a delicious vegan chocolate chip cookie recipe from our friend Deb Kay @likestoplaywithherfood featuring Tiny Isle macadamia nut butter and chocolate truffles.
All the Chocolate Chip Cookies
by Deb Kay
1¼ cup unbleached flour
1 cup whole wheat pastry flour
¼ cup cacao powder – for a light chocolate chip cookie replace ¼ cacao powder with unbleached flour
1 tsp salt
1 tsp baking soda
2 tsp cornstarch
¼ cup vegan butter
½ cup Mac Nut butter – any flavor: Raw, Toasted, Chocolate, or Honey
¼ - ½ cup nondairy milk **Begin with ¼ cup add more if batter is too stiff
1 cup brown sugar
¼ cup organic sugar
2 tsp vanilla extract
1 cup mini dairy free chocolate chips plus extra for topping
¼ cup grated Tiny Isle Chocolate Truffle, I used Salted Coconut Caramel
Making the Cookies
Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or silpats.
- In a small mixing bowl, whisk the flours, cacao, salt, baking soda, and cornstarch.
- In a larger mixing bowl, add the nut butter, vegan butter, ¼ cup milk, sugars, and vanilla. Beat with an electric mixer.
- Add ~half of the flour mixture to the wet mixture and use a rubber scraper to combine. Add the rest and mix until combined. *If mixture is too thick add remaining ¼ cup non dairy milk.
- Fold in the chocolate chips and the grated chocolate truffle.
- Place ~¼ cup balls of dough on your baking sheet. Top each with a couple chocolate chips. Want them to be extra big? Double the amount of dough and add a few more minutes to the baking time
Bake for 12-14 minutes, cool on cookie sheet 1-2 minutes, move to cooling rack until completely cooled. Cookie will crisp up upon cooling.