Description
These vegan chocolate chip cookies are so insanely good! They taste just like your traditional chocolate chip cookies but are completely plant-based. And they’re super easy to make with only a few simple ingredients.
Ingredients
- 1 tablespoon flax meal (aka ground flax seed) + 3 tablespoons water to make your “flax egg”
- 1/2 cup vegan butter (I used Miyoko’s Cultured Vegan Butter)
- 1/2 cup organic brown sugar
- 1/4 cup organic sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (can use gluten-free)
- 1/2 teaspoon baking soda
- A pinch of salt
- 6 ounces vegan chocolate chips (or chunks)
Instructions
- Heat the oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
- Make the flax egg by mixing 1 tablespoon of ground flax meal with 3 tablespoons water in a small bowl. Set aside for 15-30 minutes to thicken; the flax egg must thicken before use.
- Add 1/2 cup vegan butter and the sugars to the bowl of a stand mixer fitted with a paddle or whisk attachment (you can also use a hand mixer).
- Beat until thoroughly combined, about 30 seconds. Add the flax egg and vanilla extract. Mix until combined.
- With the mixer on low, add in the flour, baking soda, and salt. Mix until combined and stir in the chocolate chips.
- Scoop the dough into 12 mounds about 2-tablespoons in size, and transfer them to the prepared baking sheets (6 cookies on each sheet). Use a medium-size cookie scoop to easily get uniformly sized cookies.
- Lightly press the mounded cookies down using your fingers just until the cookies are an even thickness.
- Bake the cookies, one sheet at a time, until they’re golden brown around the edges and set in the center, 14 to 16 minutes. Transfer to a wire cooling rack and allow to cool for 10 minutes before serving.
Notes
Use Cold Vegan Butter: Make sure your vegan butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl.
No Need to Chill the Dough Before Baking: I tried it both ways, and my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough for a few minutes before baking.
Make Gluten-Free: You can make these cookies gluten-free by substituting the all-purpose flour with gluten-free all-purpose flour.
Storing and Freezing: Store baked cookies at room temperature in an air-tight container for up to 4 days. You can also store cookie dough in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.
