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Vegan Chocolate Chip Cookies

Name: Vegan Chocolate Chip Cookies
Prep time: 15 min
Total time: 35 min
Cuisine: Back To School Bake Sale, Best Cookout Recipes, Cookies
Ingredients: ⅓ cup vegan butter; 1 cup Splenda® Magic Baker™ Brown Sweetener; ⅓ cup unsweetened almond, cashew or soy milk; 1 tablespoon vanilla extract; 1 ¾ cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ⅔ cup stevia-sweetened or sugar-free chocolate chips

Makes 24 cookies Calories 80 Prep Time 15 minutes Total Time 35 minutes Made with Splenda® Magic Baker™ Brown

Ingredients

⅓ cup vegan butter

1 cup Splenda® Magic Baker™ Brown Sweetener

⅓ cup unsweetened almond, cashew or soy milk

1 tablespoon vanilla extract

1 ¾ cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

⅔ cup stevia-sweetened or sugar-free chocolate chips

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	80
Total Fat	3.5g
Saturated Fat	2g
Cholesterol	0mg
Sodium	150mg
Total Carbs	19g
Dietary Fiber	1g
Sugars	0g
Added Sugars	0g
Protein	1g

Instructions

Preheat oven to 350°F. Cover a cookie sheet with parchment paper.
In a medium bowl, cream together the vegan buttery spread and Splenda Sweetener. Pour in milk and vanilla, beating until combined.
In a separate bowl, whisk together flour, baking soda, baking powder and salt.
Add dry ingredients to the wet ingredients, beating well to combine. Mixture will look dry, but should come together after beating. Fold in chocolate chips.
Scoop dough onto cookie sheet in tablespoon-sized balls. Press them down slightly in the middle with your thumb. Bake for 8-10 minutes. Remove and let cool.