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Combine the vegan butter, coconut sugar, and white sugar in a bowl and mix with a spoon until well combined. The mixture should be thick and grainy.
Then simply add the vegan milk , vanilla, and mix with a spoon until creamy and smooth.
Once that is done place the flour into the bowl along with the baking soda and baking powder and mix with your spoon once again until a dough like consistency forms.
Add in your vegan chocolate chips and stir!
Place the parchment paper on to your cookie tray and add the cookie dough in spoonfuls on to the paper. Make sure the cookies have enough space between them so that they don’t get stuck together.
You can baking these at 176 degrees Celsius for a maximum of 8-9 minutes for larger cookies. If you are making smaller cookies bake them for 5-6 minutes so that you can get that Felix & Norton soft and slightly raw texture. If they still look raw when its time to take them out of the oven, please don’t panic! They will cool and hold there shape just fine and they will be perfect.
1/2 cup vegan butter
1/2 cup coconut sugar
1/2 cup organic white sugar
1/4 cup non-dairy milk
1 tsp vanilla extract
2 cups white unbleached organic flour
1 tsp baking soda
1 tsp baking powder
1/2 cup vegan chocolate chips