• 6 tablespoons MELT Organic Rich and Creamy Spread
  • 1 1/4 cups plus 1 tablespoon all purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons corn starch
  • 1/4 teaspoon fine salt
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons almond milk or other non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips or 1 cup regular semi-sweet chocolate chips (see Notes)
  1. In a large glass bowl, melt the MELT 🙂 in a microwave. Set aside to cool a bit.
  2. In a medium bowl, whisk together the flour, baking soda, corn starch and salt. Set aside.
  3. Add the sugars to the bowl with the MELT and whisk until incorporated. Add the almond milk and vanilla and whisk a bit more. Add the flour mixture into the wet ingredients and stir just until combined. Fold in the chocolate chips.
  4. Cover the bowl and place the dough in the refrigerator for one hour or more.
  5. Preheat your oven to 350 degrees. Line a baking sheet with parchment.
  6. Scoop level tablespoons of the dough and drop onto the prepared cookie sheet, spacing them about 2 inches apart.
  7. Bake for 10 to 11 minutes.
  8. Remove from the oven and cool on the baking sheet for one minute before cooling completely on a wire rack.
  9. Makes 24 cookies.
  10. Notes:
  11. If keeping these vegan is a concern, be sure your chocolate chips are truly vegan. Good quality chocolate contains cocoa and cocoa butter, but some companies may add milk or milk solids. Check the ingredients list.
  12. I keep the remaining dough in the refrigerator while each batch is baking to keep the dough from getting too soft.