Step 1

Preheat oven to 375 degrees Fahrenheit. Line a 12 x 16-inch rimmed baking sheet with aluminum foil or parchment paper. Spray with non-stick cooking spray.

Step 2

In a large bowl, use an electric hand mixer to beat the vegan butter, cane sugar, coconut sugar, and vanilla extract until smooth. Add the eggs and mix at medium-high speed until well-combined.

Step 3

In the same bowl, add in the flour, baking soda, and salt. Mix on low speed until a thick dough forms. Then fold in the dairy-free chocolate chips until evenly distributed throughout the dough.

Step 4

Add the cookie dough to the prepared baking pan and spread it around so an even layer covers the entire pan.

Step 5

Bake for 20-22 minutes or until cooked through and golden brown. Let cool in the pan at least 15 minutes before cutting with cookie cutters.

Step 6

Use heart-shaped cookie cutters or a sharp knife to cut out cookies from the pan, being sure to remove the foil or parchment paper from the bottom. Enjoy!