Spicy Vegan Burrito
Make this delicious spicy vegan burrito with simple ingredients! Packed with flavor and plant-based protein, it's the perfect quick lunch or dinner that's ready in under 30 minutes.
Equipment
- oven
- baking sheets
- parchment paper
- medium bowl
- whisk
- large mixing bowl
- electric mixer
- spatula
- wire rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 2 cup old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. Set the bowl aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
- Beat the eggs into the butter and sugar mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Switch to a spatula and stir in the rolled oats and chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.