Healthier Chocolate Chip Cookies

Ingredients

• 1 1/4 cups Spelt Flour
• 1/2 cup Softened Plant-Based Butter
• 1/2 teaspoon Baking Soda
• 1/2 cup Unrefined Cane Sugar
• 1 teaspoon Vanilla Extract
• 1/3 cup Chocolate Chips
• 2 tablespoons Almond Milk

Instructions

1. 1Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
2. 2In a stand mixer or large bowl, add softened plant-based butter and sugar.
3. 3Beat with the paddle attachment or an electric beater for 1 minute, until pale.
4. 4Add vanilla extract, flour, baking soda, and almond milk.
5. 5Beat again until a creamy, buttery cookie dough forms.
6. 6Fold in the chocolate chips and store them for a few times to evenly incorporate.
7. 7Scoop 1 1/2 tablespoons of dough on the prepared baking sheets, leaving one inch of space between each dollop. Repeat for the remaining cookie dough. I made 12 cookies.
8. 8Lightly oil the palms of your hands and press the top of each cookie dough to form a flat cookie. They won't spread too much, so it's preferable to press them down before baking.
9. 9Bake the cookies at 350°F (180°C) on the center rack for 12-14 minutes. They stay pale in color because there's not much sugar to caramelize the cookie and change their color.
10. 10Let them cool down on the baking sheet for 10 minutes, then on a cooling rack for 30 minutes.