Chewy Vegan Chocolate Chip Cookies


Recipe Notes:

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Ingredients :

  • ½ cup + ⅓ cup/208ml (180g) granulated cane sugar (I use the brand )
  • ½ cup/125ml (110g) brown sugar, packed (I use the brand )
  • ¾ cup/185ml (170g) vegan butter, such as
  • 2 tbsp/30ml (15g) ground flaxseed
  • ¼ cup/60ml non-dairy milk (I used )
  • 1 tsp/5ml pure vanilla extract
  • 2 ¼ cups/560ml (300g) unbleached all-purpose flour
  • 1 tsp/5ml baking soda
  • ¼ tsp/1.25ml salt
  • ¾ cup/175ml (125g) chocolate chips (check to be sure they’re dairy-free)

Instructions :

  1. Preheat your oven to 350°F (177°C).
  2. Prepare flax “eggs”: In a small bowl or custard cup, stir together ground flaxseed, non-dairy milk, and vanilla extract. Let sit for 5 minutes or until you’ve completed step 3.
  3. Cream granulated sugar, brown sugar, and vegan butter in a bowl with a paddle for 5 minutes on medium speed.
  4. Add flax “egg” and vanilla extract to the mixture. Mix for 3 minutes on medium speed.
  5. Stir together flour, baking soda, and salt. Add dry ingredients the creamed mixture and mix until well combined.
  6. Stir in the chocolate chips.
  7. Drop spoonfuls of cookie dough onto a baking sheet, leaving at least 1” between cookies to allow room for them to spread while they bake. NOTE: I used a ¼ cup ice cream scoop, not completely full for large, evenly sized chocolate chip cookies.
  8. Bake at 350°F (177°C) for 12 minutes, until the edges are slightly brown and the cookies are soft to the touch and appear puffy. Leave chocolate chip cookies on baking sheet for 5 minutes to firm up before transferring them to a cooling rack.
  9. Store vegan chocolate chip cookies in an airtight container.
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