Ingredients
Scale
- 3/4 cup brown sugar
- 1 1/4 cup sugar
- 3/4 cup canola oil
- 1/2 cup oat milk
- 2 tablespoons vanilla extract
- 2 teaspoons salt
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 cups dairy-free chocolate chips
Instructions
- In a small mixing bowl, mix together the brown sugar, sugar, canola oil, oat milk, and vanilla extract.
- In a separate mixing bowl, combine flour, baking powder, baking soda, and salt. Stir until well mixed, ensuring no clumps remain.
- Fold in the dairy-free chocolate chips until evenly distributed.
- Cover the dough and chill for 1 to 3 hours.
- Preheat the oven to 350 ºF and line a baking sheet with parchment paper.
- Scoop cookie dough using a 1.5-tablespoon scoop, placing each scoop at least 1 inch apart on the baking sheet.
- Bake for 12-13 minutes, or until the edges are lightly brown and the centers are fudgy.
Notes
Chilling the dough helps to enhance the flavors and improve the texture of the cookies.
Feel free to substitute canola oil with another neutral oil if preferred.
Ensure to watch the cookies closely while baking to achieve the perfect texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.