Preheat oven to 375 degrees (F). Line your baking sheet with parchment paper and set aside.
In a large bowl, cream the first 3 ingredients using a paddle attachment. Cream until fluffy. About 3 minutes.
Add the next 2 wet ingredients and whisk gently until fully incorporated. Set aside the wet mixture.
Sift together the flour, salt, baking soda, nutmeg and cinnamon in a separate bowl.
Add the dry ingredients to the wet ingredients and stir until combined. Use a light hand. Fold in the chocolate chips.
Scoop dough onto the prepared cookie sheet and bake for 9-11 minutes. The edges will be golden and the center set. Cool the cookies on a baking sheet for at least 5 minutes before transferring them to a cool rack.
This is a delicate recipe, so giving the cookie time to cool and set up is important. I found they achieved their best texture when I allowed them to sit overnight. Though it’s really hard to not gobble them all up while they are still warm from the oven. I suggest making a double batch so you actually have some for the next day when the texture is perfect.
To keep the recipe fully vegan, you do need to use vegan chocolate and sugar. I personally used a mix of milk and dark chocolate chips from Guittard for my version of the cookies. I am not vegan, because I could never give up butter or cream, but subbing coconut oil here and there is something I can do. Again, many thanks to Ashley from Baker By Nature for inspiring me to give this a try!