Vegan Chocolate Chip Cookies (Not too sweet)

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These vegan cookie are delicious and great for all ages.They are a spin off of an all time classic, but just a bit healthier.
I made them for my young daughter and she loves dipping them in plant milks. They are a great snack when you are looking for something known and delicious.
If you are planning to serve them to adults as well, I suggest you add 1/4 cup of coarsely chopped walnuts or pecans to add a bit of crunch. You can also substitute the semi sweet chocolate chips with peanut butter chips or white chocolate chips, or simply make a combination of them all. Good luck and bon appetite!

INGREDIENTS:
1 1/4 cup spelt flour or any other flour of your choice

1/2 tsp baking soda

1/2 tsp salt

1 tsp tapioca flour

1/2 cup vegan butter

1/2 cup brown sugar

1 tbsp nondairy milk suggest almond or rice

1 tsp vanilla

1 cup vegan mini chocolate chips
Tip: Many times I buy bitter chocolate for baking and chop it up roughly to small pieces and add that in with my chocolate chips. It adds variety in flavor and texture!

PREPARATION:
Preheat the oven to  180C or 350˚F.
Line two baking sheets with parchment paper.

In a bowl mix all your dry ingredients together.
In a separate bowl add all your wet ingredients together and blend until well combined.
Add half the flour to the wet ingredients and blend again.

Add the rest of the flour mixture and blend.

Add the chocolate chips and mix with a spoon to disperse.

Use a tablespoon to measure out each cookie and place on your baking sheet at least 2 inches apart.
Bake for 14 minutes or until done to your liking.
Tip: Sprinkle them with a bit of salt when they come out of the oven. Salt and Chocolate are a dream combination.
Enjoy!