Ingredients
16
16 servings
- •1 cup Becel® Salted Plant-Based Bricks
- •1 cup icing sugar
- •1 teaspoon vanilla extract
- •½ teaspoon salt
- •2 cups all-purpose flour
- •1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 325 degrees F (160 degrees C).
- Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
- Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
- Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
- Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.
Nutritional Facts
Per 16 servings
- Calories: 140
- Carbohydrate: 27g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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