1/2 cup vegan Earth Balance Butter
1/4 cup stevia (or monk fruit sweetener)
2/3 cup turbinado or raw sugar (pulsed in food processor to powder)
3/4 cup cake flour
1/4 cup whole wheat flour
1/4 cup coconut cream
6 tbsp flax egg ( mix 2 tbsp ground flax with 4 tbsp warm water and let sit for at least 30 min)
1 tsp baking soda
1/2 tsp salt
2 cups vegan chocolate chips
Method-
1. Melt butter
2. Cream butter with sugar and sweeteners in a stand mixer
3. Allow the butter sugar mixture to rest in the fridge for 5 min
4. Add flaxseed mixture and cream to the sugar and butter
5. Mix until all ingredients are just incorporated
6. In a separate bowl, combine flours, baking soda, and salt.
7. Slowly add dry mixture to wet while mixer is on low speed.
8. Mix on medium for 2 min
9. Add chocolate chips or other add-ins of choice.
10. Mix until just combined
11. Chill for 1 hr in fridge.
12. Take out the dough and let it come to room temp for 5 min.
13. Bake on 325 on a silpat baking sheet for 8 min or until slightly soft.
14. Cool on baking sheet (not cooling rack) for 5 min.
15. Cool on cooling rack for 1 min.
Jessica Marie’s Vegan Bakery 