Cashew and Chocolate Chip Cookies

Ingredients

1. 1 cup vegan butter
2. 1/2 cup vegan cream cheese*
3. 1 2/3 cup granulated sugar
4. 2 1/2 cups all-purpose flour
5. 1/2 tsp baking soda
6. 1/2 tsp baking powder
7. 1/2 tsp kosher salt
8. 1 cup semi-sweet, vegan chocolate chips
9. 1/2 cup chopped, roasted and salted cashews

Instructions

1. 1. Preheat oven to 350 degrees.
2. 2. Place the butter and cream cheese in a large mixing bowl. Use an electric mixer to beat the ingredients together, until evenly combined.
3. 3. Add the sugar and beat again until the mixture is light and fluffy.
4. 4. Add the flour, baking soda, baking powder, and salt. Slowly beat in, until a dough forms.
5. 5. Use a wooden spoon to stir in the chocolate chips and cashews.
6. 6. Drop by tablespoonful onto a parchment-lined baking sheet, keeping the portions at least 1 1/2 inches apart.
7. 7. Bake for 12-14 minutes, until the cookies are set at the edges and golden brown.
8. 8. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely, before storing in an airtight container.
9. Yield: 6-7 dozen cookies

Notes

1. *I used Tofutti Better than Cream Cheese. Follow Your Heart and Daiya also make vegan cream cheese and there are lots of recipes out there for homemade versions. Use your favorite, but if you're looking to exactly replicate this recipe, Tofutti is the route to go.