Makes 25 Cookies

  • 1 1/2 cup Vegan Butter, room temperature
  • 1 ½ tsp Baking Soda
  • 2 ½ cup Ap Flour
  • ½ cup PROFI Chocolate Profi (2 scoops)
  • 2 ½ tsp Salt
  • 1 tbsp Vanilla
  • 2 cups Brown Sugar
  • ½ cup Sugar


  • In a stand mixer with the paddle attachment, or with a hand mixer cream together the sugars and butter until fluffy and light
  • Add in the vanilla and cream until just combined
  • Scrape down the sides of the mixer and sift in the dry ingredients
  • Mix until just combined
  • Cover the dough and let chill in the fridge for at least 1 hour and up to overnight
  • Preheat your oven to 325F when ready to bake
  • Portion out the dough and add in your favourite toppings
  • Pictured: kitchen sink (marshmallows, chocolate chunks, pretzels), oreo, double chocolate chunk, salted maple tahini
  • Scoop each dough with a cookie or ice cream scoop and place a few inches apart on a lined baking tray
  • Bake cookies for 10-12 minutes or until they just begin to change colour
  • Allow cooling for 15 minutes on a cooling rack before serving

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