Ingredients
Scale
- 1 cup Lily’s dark chocolate chips
- 3 Tablespoon vegan butter
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 2 Tablespoon Follow Your Heart egg powder combined w/6tbsp water or 1/2 cup applesauce
- 1/2 cup coconut sugar or brown sugar
Instructions
- Melt chocolate and vegan butter in a bowl over a pot with simmering water or in the microwave for 1 minute stirring every 10 seconds to prevent burning. Cool to room temperature (approx 10 mins).
- In a small bowl, whisk together sugar and vegan eggs.
- Add to chocolate and mix until well combined.
- Add flour and baking powder and mix until combined.
- Chill in the fridge for approx. 20-30mins, until batter is slightly thickened.
- Preheat oven to 350F and line 2 baking sheets with parchment or silicone mats.
- Using a medium cookie scoop (1 1/2 Tbsp), scoop batter onto cookie sheet and place 6 to a sheet. Dough will be sticky.
- Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets. Store in airtight container.
Notes
You can use applesauce, but I prefer the vegan egg
Even if you over bake them they will get soft again
- Prep Time: 30 minutes
- Cook Time: 11 minutes
Nutrition
- Serving Size: 1