‘Tis the season for chocolate chip cookies!
Every Christmas Eve, the tradition is to make chocolate chip cookies for Santa’s arrival; one of my fondest memories growing up. So this year, even though we have no kiddos, we decided it would only be fit to create a delicious chocolate chip cookie to share with loved ones on Christmas Eve. These cookies can be made any time of the year, but something about Christmas memories, give the title a little ump.
A little blog and life update: I haven’t been posting lately, which is something that bothers me most weeks. I have been overly busy with work, family needs, and there that lack of lighting where we are currently living, making it difficult to capture worthy photos to share. Since starting this site here, I wanted it to be more than recipes. I wanted it to be a place for inspiration of love, and wellness. With that in mind, I am currently working on new projects and posts that are going to be coming here after the New Year, and I can’t wait! For now, I hope you and your families have a fun and safe holidays!
Until next time friends, Namaste!♥
Santa's Favorite Chocolate Chip Cookies
The perfect vegan chocolate chip cookie that is moist, crunchy, and delicious!
- 1 cup flour
- 1 tbsp arrowroot starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup brown sugar packed
- 1/4 cup cane sugar
- 1/4 cup coconut oil melted, not hot
- 1 1/2 tsp vanilla extract
- 1/3 cup nut milk room temperature
- 1/2 cup chocolate chips vegan
Preheat oven to 350 degrees Farhenheit and line a baking sheet with parchment paper and set aside.
Add dry ingredients (flour, arrowroot starch, baking powder and soda, and salt) to a bowl and set aside.
Add wet ingredients (sugars, oil, extract, and nut milk) to a bowl and mix together with a whisk.
Add dry ingredients to the wet ingredients in increments and mix with a spatula. Once a dough forms, add in chocolate chips until incorporated.
Scoop out a tablespoon and half of the dough and roll into balls. Place on baking sheet 2 inches apart. Using your fingers, press down the top of the dough to make a small disc.
Bake for 12 minutes or until slightly golden brown. Let rest on pan for a few minutes then transfer to a cooling rack to cool. Enjoy!