“These are the best vegan cookies in the world. When I was catering in Los Angeles, I could never fulfill the high demand for these cookies, so I decided to write my cookbook instead. Now you can make them yourself!”
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.
Ingredients: Makes 26 3-inch cookies
2 cups all-purpose flour (for a gluten-free, substitute gluten-free all-purpose flour plus ½ teaspoon xanthan gum)
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
1 cup Earth Balance® Buttery Spread
3 tablespoons instant espresso powder
1 cup powdered sugar
½ cup packed brown sugar
1½ cups semisweet chocolate chips (dairy-free)
About ¼ cup granulated sugar for sprinkling
Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with Silpat or parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, beat the Earth Balance® Buttery Spread and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture ½ cup at a time. If dough seems too dry to scoop, add 1 to 2 tablespoons water. Stir in chocolate chips.
Scoop about 2 tablespoons dough at a time. Roll each scoop in a small plate of sugar. Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart. For crisp cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve.
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