1 cup of vegan butter
1 cup coconut sugar
1/3 cup organic sugar
3 tablespoons nondairy yogurt
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon finely ground coffee
1 teaspoon baking soda
1-1/4 cups chocolate chips
1. Cream together butter, sugars, nondairy yogurt, and vanilla. Use electric mixer or wooden spoon
2. Sift together flour, coffee, and baking soda, then mix together with the butter mixture and stir in the chocolate chips or chunks
3. Take the dough and form one or two logs by rolling it back and forth in parchment paper. You can either put it into the freezer or fridge (it stays good for up to 5 weeks) or cut a slice off and bake them
4. If you bake them right away (how could you not?) preheat oven to 350 degrees F. and then bake the sliced of pieces for 8-10 minutes until golden brown.
Cookie recipe adapted from "The Homemade Vegan Pantry" by Miyoko Schinner.
We served this yummy cookies at our Valentine's Anniversary Dinner at Huriyali!