dairy-free

Name: Vegan Olive Oil Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 12 cookies
Cuisine: Dessert
Ingredients: 3 Tbsp coconut oil, liquid (*measured as a liquid); 6 Tbsp olive oil or light olive oil; 1/2 cup coconut sugar; 1/4 cup brown sugar, packed; 1 tsp pure vanilla extract; 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp lukewarm water); 1 1/2 cups unbleached all-purpose flour; 3/4 tsp baking soda; 2 tsp arrowroot starch (or corn starch); 1/4 tsp salt; 3/4 cup dairy-free chopped chocolate chunks or chocolate chips; Maldon salt to sprinkle

Vegan Olive Oil Chocolate Chunk Cookies

May 25, 2019 by Rachael Ng Leave a Comment

A delicious, plant-based cookie loaded with dark chocolate chunks? I’m so in. These cookies are undetectably vegan, which means they’re good. It took me a few attempts to nail a vegan cookie that is thick, soft, and delicious. I found vegan butter to lend too much of a flavor I wasn’t fond of, and a cookie with all coconut oil was a little crispier than I wanted. But with a mix of olive oil and a bit of coconut oil, the texture of these cookies is perfect!

This recipe calls for two kinds of sugar to make them a little on the healthier side (as coconut sugar is less likely to spike your blood sugar as high as white sugar, honey, or maple syrup). I added a bit of brown sugar to add moisture and flavor to these cookies. The molasses in the brown sugar adds so much to these cookies!

The dough requires no refrigeration (hello, quick cookies!!), but I found that it was best to let the dough balls rest for a few minutes after hand rolling them. This allowed the coconut oil (which melts in our hands) to re-solidify a bit before baking, creating a more even bake amongst all the cookies. But if you’re using a cookie scoop instead of the scoop and roll method, you can bake these babies right away! Just preheat your oven at the start of your mixing.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Brown sugar brings moisture (through the molasses) and flavor to these cookies. I highly recommend using light or dark brown sugar. Brown sugar has more molasses, which means more moisture.

Flaxseed meal mixed with water creates a great egg substitute.

Olive oil adds moisture and softness to these cookies. For a lighter taste, feel free to use light olive oil.

Coconut oil adds moisture and a bit of crunch to the outside of the baked cookies. Since there is so little in this recipe, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Arrowroot starch adds to the chew factor in these cookies. Feel free to use corn starch instead.

Yield: 12 cookies

Vegan Olive Oil Chocolate Chunk Cookies

Classic Chocolate Chunk Cookies made vegan using a blend of olive and coconut oil and flaxseed meal. Delicious and packed with lots of chocolate, these cookies will please both vegans and non vegans alike!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

3 Tbsp coconut oil, liquid (*measured as a liquid)
6 Tbsp olive oil or light olive oil
1/2 cup coconut sugar
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp lukewarm water)
1 1/2 cups unbleached all-purpose flour
3/4 tsp baking soda
2 tsp arrowroot starch (or corn starch)
1/4 tsp salt
3/4 cup dairy-free chopped chocolate chunks or chocolate chips
Maldon salt to sprinkle

Instructions

Line two baking sheets with parchment paper. Prepare your flax egg using lukewarm water and allow to thicken for around 5 minutes.
In a medium bowl, combine the liquid coconut oil and olive oil. Whisk in the coconut sugar, brown sugar, and vanilla extract. Finally, whisk in the flax egg until all ingredients are totally combined - it may take a minute for the oil and water to mix together; set aside.
In a large bowl, whisk together the flour, baking soda, arrowroot starch, and salt. Add in the liquid ingredients and use a large wooden spoon or spatula to mix until nearly combined. Add 1/2 cup of the chopped chocolate or chocolate chips and mix. The dough will be oily, so it's normal for the chocolate to fall away from the dough.
Scoop dough balls 2 Tbsp in size. Press and roll each dough ball smooth, placing pieces of extra chocolate into the tops of each one and reshaping as necessary. Place all of the dough balls onto one parchment-lined baking sheet and allow to rest at room temperature while you preheat your oven to 350°F. This gives the coconut oil a chance to solidify a bit (evenly) across all dough balls.
Bake dough balls 6 at a time at 350°F for 7 minutes. Be careful not to over-bake them! Remove from the oven, sprinkle with sea salt flakes, and allow to cool on the baking sheet for 2 minutes before moving to a cooling rack. Let your baking sheet cool to room temperature before baking another batch.
Store leftovers in an airtight container at room temperature.

Notes

If you prefer to use only a cookie scoop instead of the scoop and roll method, your cookie dough balls won't need to rest as long. Feel free to bake them right away!

Grain-Free Caramel Turtle Brownies (dairy-free!)

May 25, 2019 by Rachael Ng Leave a Comment

Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge.

The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

A few of the ingredients I love for this recipe:

Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

Eggs help give these brownies lift and create that tried and true brownie texture.

Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

Yield: 12 brownies

Grain-Free Caramel Turtle Brownies

Decadent, fudge-like brownies filled with a layer of gooey vegan caramel, all topped with chopped walnuts (or pecans!) for a "turtle" candy taste.

Prep Time 40 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

Caramel Filling

1 1/2 cups sugar (I used Zulka unrefined cane sugar)
200mil canned coconut cream
1 tsp pure vanilla extract
6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

Brownies

1 1/2 cups dairy-free chocolate chips
1/2 cup coconut oil, solid
2 tsp instant coffee granules (optional)
6 Tbsp dutch-process cocoa (natural cocoa works, too)
3 large eggs, room temp
1 cup coconut sugar
4 1/2 Tbsp arrowroot starch (or corn starch)
1/2 tsp salt
1/4 cup chopped walnuts or pecans

Instructions

Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F (or 245°F for a firmer caramel filling). Remove from heat and pour into a heat-proof bowl.
Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. If you have mix-ins (nuts, chocolate, etc), add them now.
Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and sprinkle with chopped walnuts or pecans.
Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

Notes

You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

The caramel recipe can be halved if you wish to avoid having leftover caramel!

Caramel recipe loosely adapted from Cupcake Jemma

Walnut Spelt Blondies (dairy-free!)

May 20, 2019 by Rachael Ng Leave a Comment

The first time I had a blondie bar was way back when I was still baking with an Easy Bake Oven. I remember being confused because what even is a blondie? And I’ll be honest, before setting out to bake this recipe, I looked online to figure what exactly a blondie bar really is. Some people say they’re the vanilla version of a brownie, but I don’t find the textures to be very similar.

What I do know for sure is that a butterscotch flavor, brought on by using butter and brown sugar, is a hallmark to a traditional blondie. For me, they’re a bit like chewy cookie bars, but with the delicate, crackly top of a brownie. In fact, for this recipe you’ll whisk the eggs and sugar the same way you would to make brownies. This helps lift the batter as it’s baking to create that flaky top!

I chose to use vegan butter and a mix of 50/50 coconut sugar + brown sugar in this recipe because I really wanted these to taste like a real deal blondie bar. And I find that chopped walnuts or pecans really add to that butterscotch flavor we’re after, so I added lots of walnuts, too.

The add-ins for this recipe are super adaptable, so you should feel free to add your favorite chocolate chips, candy bits, or even white chocolate chips, depending on your diet (most varieties contain milk). As for the rest of the ingredients, I recommend following the recipe exactly as-is. This was my third test, and it’s very easy to end up with results that are less than stellar (trust me!).

Some of the ingredients I love for this recipe:

Spelt flour is an ancient whole grain flour and a good source of carbs, protein, and fiber. The flavor adds a bit of nuttiness to these blondies, which I love. But if you only have all-purpose flour on hand, that will work, too.

Arrowroot starch adds a bit of chewiness to these bars. Corn starch will do the same, so feel free to use that instead.

Vegan butter is a must for this recipe. I can only recommend Earth Balance Vegan Buttery Sticks (not sponsored – just love them!). It adds that necessary “butter” flavor while helping to keep these bars moist.

Coconut sugar is an unrefined, low GI sugar, which means it won’t spike your blood sugar as high as regular sugar, maple syrup, or honey may. And it doesn’t taste like coconut!

Brown sugar is necessary for that true blondie flavor. Since brown sugar has molasses in it, it adds moisture and lends a hand to a delicious butterscotch flavor.

Egg helps give these bars a little lift and (when whisked with the sugar) creates a delicate, crackly top to the blondies.

Yield: 12 bars

Walnut Spelt Blondies

Deliciously nutty Blondies made better-for-you with coconut sugar and spelt flour! These dairy-free bars taste just as good as a traditional, butterscotch flavored blondie!

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

1/2 cup + 1/4 cup walnuts, chopped
3/4 cup unbleached all-purpose flour
1/2 cup spelt flour
3/4 tsp baking powder
2 tsp arrowroot starch
1/2 tsp salt
5 Tbsp vegan butter (I recommend Earth Balance Vegan Buttery Sticks)
6 Tbsp coconut sugar
6 Tbsp light brown sugar
1 large egg, room temp
2 tsp pure vanilla extract

Instructions

Preheat your oven to 325°F and prepare an 8x8 baking dish. Spray your dish with olive oil and then line with parchment paper. I like to cut one long strip to cover the bottom + 2 sides and then fold the excess over the sides (to use as handles later when I pull the blondies out to slice).
Place 1/2 cup of walnuts on a baking sheet and pop them in your preheating oven to toast. This can take 5-10 minutes, and the moment you smell the walnuts, it's time to take them out of the oven - don't forget about them! You can also bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
Meanwhile, in a medium bowl, whisk together the flours, baking powder, arrowroot starch, and salt; set aside.
Melt your vegan butter in small saucepan over medium-low heat. Bring to a boil before removing from the heat; set aside.
In a stand mixer fitted with the whisk attachment, add the sugars and egg. Set speed to medium-high, adding in the vanilla. Whisk the mixture until is light brown, fluffy, and thick, stopping to scrape the sides of the bowl as necessary. You'll know it's ready when you lift the whisk out the batter and the "ribbons" take 2-3 seconds to disappear.
Slowly pour the melted vegan butter into the egg and sugar mixture bit by bit, gently folding it in between each pour. Once totally combined, add the dry ingredients and gently fold. Finally, fold in the toasted chopped walnuts.
Scrape batter (it will be thick) into your prepared baking dish and use a spatula to evenly distribute it. Smooth out the top and then sprinkle with the 1/4 cup of extra walnuts.
Bake at 325°F for 15-20 minutes or until edges are slightly browned. Allow to cool completely. Run a butter knife around the edges and use the parchment paper overhang to pull the entire blondie up and out of the dish. Slice into 12 bars. Store leftovers in an airtight container at room temperature.

Notes

I don't recommend most substitutes for this recipe as blondies can be a bit finicky. But you can use all-purpose flour in place of the spelt flour and corn starch in place of the arrowroot starch.

Recipe adapted from Cook's Illustrated

Grain-Free Tahini Swirl Brownies

May 10, 2019 by Rachael Ng Leave a Comment

If you haven’t jumped on the tahini + chocolate bandwagon yet, then this is the recipe for you! But also, if you love tahini desserts then this is also the recipe for you. These brownies are ultra fudgy with just the right amount of melted chocolate, cocoa powder, and tahini. All topped with a beautiful tahini swirl! I mean, look at it.

When I set out to make these brownies, I wanted to come up with a totally fudgy, not-too-rich brownie that was free of grains, dairy, and oil. And then, of course, I sweetened them with coconut sugar (along with the chocolate chips) to make these indulgent babies a little bit better for you.

The method that I like best when baking brownies is to use melted chocolate with an oil (in this case, the tahini) and some cocoa powder, and then whisk the eggs and sugar until they’re nice and fluffy. The whisking is what gives these brownies a bit of lift, and all the wet ingredients help them stay totally fudgy.

For this recipe, I took my love for sesame a bit further than your typical tahini brownie by adding a bit of toasted black sesame powder. I highly recommend you make your way to the nearest Asian market, buy a big (and cheap!) bag of black sesame seeds, and spend 10 minutes making the powder. It’s affordable, easy, and adds another element of nuttiness to these brownies. And if you haven’t toasted black sesame seeds before, then you’re in for a treat, because the smell is divine.

Some of the ingredients I love for this recipe:

Chocolate chips add a ton of moisture, flavor, and sweetness to these brownies. In my experience, with this specific recipe, they also lend a hand to the shiny top crust of the brownies.

Tahini is simply ground sesame seeds – think “peanut butter” but with sesame seeds instead of peanuts. It’s delicious in savory dishes and desserts. I especially love how it pairs with chocolate, and anyone who has ever tasted a tahini dessert from me has loved it!

Dutch-process cocoa powder has a deeper chocolate flavor than natural cocoa powder. I like to use Hershey’s Special Dark Cocoa because it’s affordable and easy to find. They recently switched from a 50/50 dutched/natural mix to all dutch-process for their Special Dark Cocoa, so check your labels.

Coconut sugar is an unrefined, low GI sweetener. It doesn’t taste like coconut, and since it’s low GI, it doesn’t spike blood sugar as high as white sugar, honey, or maple syrup would.

Arrowroot starch is a corn allergy-friendly thickener, but if you don’t have this on hand, feel free to use corn starch.

Toasted black sesame powder is simply toasted black sesame seeds that have been ground up in a blender or food processor. It’s aromatic and nutty and elevates the delicious sesame flavor in these brownies.

Yield: 16 brownies

Grain-Free Tahini Swirl Brownies

Ultra fudgy brownies made grain-free, dairy-free, and oil-free! These brownies are loaded with chocolate and tahini and topped with a beautiful tahini swirl!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Brownies

1 ½ cups dairy-free chocolate chips
¾ cup tahini
2 Tbsp dutch-process cocoa powder
3 large eggs, room temp
1 cup coconut sugar
1 tsp pure vanilla extract
4 ½ Tbsp arrowroot starch
¼ cup toasted black sesame powder
½ tsp salt

Tahini Swirl

Instructions

Make your toasted black sesame powder by toasting ½ cup of black sesame seeds in a skillet over medium heat (I highly recommend getting these at your local Asian market/grocery store to save money!) . Stir constantly until seeds are toasted - you'll begin to smell a very aromatic nutty scent. Add the toasted seeds to a blender or food processor and blend until a powder forms.
Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 325°F. Prepare your baking dish by spraying it with olive oil and then lining the bottom + 2 sides with a long strip of parchment paper. Crease the excess parchment paper over the sides.
Using the double boiler method (place heatproof bowl over a pot with 1" of water on medium heat, making sure bowl doesn't touch the water), melt the chocolate chips and tahini in a medium bowl until smooth. Remove from heat and stir in the cocoa powder; set aside.
In a stand mixer fitted with the whisk attachment, add the coconut sugar and eggs. Begin whisking on medium-high speed and add the vanilla extract. Continue whisking until the mixture becomes thick and light brown in color. It will look very bubbly.
Add the chocolate mixture to the whisked eggs and sugar. Gently fold the chocolate in - this will take a few minutes. Then fold in the arrowroot starch, black sesame powder, and salt until totally combined. The batter will be thick.
Scrape batter into your prepared baking dish and use a spatula to smooth out the top.
In a small bowl, mix together the remaining ¼ cup of tahini with 2 Tbsp of agave. Drop spoonfuls of the tahini mixture onto the top of the brownie batter, creating 9 blobs - 3 across and 3 down (see photo). Use a chopstick (or wooden skewer) to drag and swirl the tahini into the top of the batter. Be careful not to over-swirl or you won't have the defined swirls.
Bake brownies at 325°F for 25-35 minutes or until a toothpick inserted into the middle comes out with a bit of batter. You want to under-bake these a bit for maximum fudginess, but feel free to bake them a little longer if you like your brownies less fudgy.
Allow brownies to cool completely in the dish (I like to sit mine on top of a cooling rack). Run a butter knife along the edges without parchment paper, and then use the parchment paper overhang to pull the brownies up and out of the dish. Slice into 16 squares, wiping your knife between each slice for a cleaner look.
Store leftovers in an airtight container at room temperature.

Notes

The toasted black sesame powder adds to the delicious sesame flavor in these brownies, but you can replace the powder with ¼ cup of cocoa powder if need be. Your brownies will be more rich and taste less sweet.

Arrowroot starch can be replaced with corn starch.

Dutch-process cocoa can be replaced with natural cocoa powder since this recipe contains no leavening agents (baking soda, etc).

Soft & Chewy Chocolate Chip Cookies (dairy-free!)

May 6, 2019 by Rachael Ng Leave a Comment

If you’ve been following my blog or Instagram then you know how much I love a good chocolate chip cookie. There’s just something about a warm, gooey cookie loaded with melted chocolate that just gets me. And if you’re here, then I’m sure you can relate.

These cookies are made with melted vegan butter instead of coconut oil (which is what I usually use), and they may just become my go-to chocolate chip cookie recipe! They’re soft, a little chewy, and taste like a regular, buttery cookie. I’m pretty sure there isn’t a thing to not like about these cookies!

This recipe takes some time, which can be a little jarring if you’re used to the kind of cookies that go straight into the oven after mixing. Since we use melted vegan butter for maximum softness, you’ll need to refrigerate your dough for at least three hours. If it’s easier for you, you can also refrigerate the dough the night before.

I like to chill my dough for two hours, take it out to make my dough balls, and then chill the dough balls for another hour. I find it’s easier to roll the dough balls at the two hour mark while the dough is still a little soft. You’ll want roll these cookies into “balls” that are taller than they are wide (see photos below). This helps keep the cookies thick while they bake. And for added aesthetic, you’ll press chocolate chips into the tops of your dough balls!

Some of the ingredients I love for this recipe:

Vegan butter gives these cookies that classic, buttery chocolate chip cookie taste. Melting the vegan butter helps create the soft-for-days texture these cookies have. I like using Earth Balance Vegan Buttery Sticks in my baking, and I highly recommend you use them, too!

Coconut sugar is my favorite unrefined, low GI sweetener. It replaces regular granulated 1:1, doesn’t taste like coconut, and is less likely to spike blood sugar.

Brown sugar has molasses mixed into it, which also helps these cookies with their softness.

Arrowroot starch (like corn starch) ups the chew factor in these cookies. I like arrowroot starch because it’s allergy-friendly for people allergic to corn. If you don’t have arrowroot starch on hand, feel free to use corn starch instead.

Yield: 16 cookies

Soft & Chewy Chocolate Chip Cookies

Soft and tender dairy-free Chocolate Chip Cookies made to stay soft for days!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

1/2 cup (1 stick) vegan butter, melted
1/2 cup coconut sugar
1/4 cup brown sugar
1 large egg, room temp
1 1/2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp arrowroot starch
1/2 tsp salt
1 cup dairy-free chocolate chips, divided

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, arrowroot starch, and salt.
Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon. With a few flour streaks remaining, add 3/4 cup of the chocolate chips and combine. Cover and refrigerate dough for 2 hours.
Line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size and then roll them smooth, making them a little taller than they are wide (see photo) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of chocolate chips, press extra chips into the tops of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6 dough balls to your prepared baking sheet and bake at 325°F for 8-10 minutes or until cookies look slightly golden at the edges - you don't want to over-bake these!
Allow cookies to cool for 2 minutes on the baking sheet before moving to a wire rack to cool completely. If your cookies come out of the oven a little misshapen, you can gently (and carefully - they'll be hot!) use your fingers to press the edges in to make the cookies more round.
Continue baking the rest of the cookies, making sure you let your baking sheet cool down to room temp before adding the dough balls.

Notes

Sugars: I don't recommend any sugar substitutes, but you can use light or dark brown sugar, depending on what you have on hand.

Arrowroot Starch can be swapped out for Corn Starch

dairy-free

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