WHAT YOU NEED
- 1 cup Miyoko’s European Style Plant Milk Butter
- 2 cups light brown sugar, packed
- 6 tablespoons granulated sugar
- 1/2 cup MALK
- 4 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups vegan chocolate chips
WHAT YOU DO
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, beat the Miyoko’s butter, brown sugar, and granulated sugar together until smooth and fluffy.
- Add lemon juice, zest, and Malk. Stir until combined.
- Add wet ingredients: Mix in the MALK and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
- Mix wet and dry: Gradually add the dry mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Fold in chocolate chips: Gently stir in the vegan chocolate chips.
- Scoop dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
