Classic Vegan Chocolate Chip Cookies
Golden edged and chewy centered chocolate chip cookies that happen to be completely vegan and utterly delicious. They use flax eggs and vegan butter for a perfect bakery style result.
Chewy golden vegan chocolate chip cookies that taste just as good as the classic version.
Nutrition per serving
Ingredients
dry
fat
sweetener
egg replacer
leavening
seasoning
mix-in
Instructions
Make Flax Egg and Preheat
Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Combine the ground flaxseed and water in a small bowl and let it sit for 10 minutes until it becomes thick and gel like.
Cream Butter and Sugars
In a large bowl beat the softened vegan butter with the brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the mixture is light fluffy and pale in color.
Add Wet Ingredients
Add the thickened flax egg and vanilla extract to the butter sugar mixture. Beat on medium speed for another minute until everything is well incorporated and the mixture looks smooth and creamy.
Add Dry Ingredients and Chips
Add the flour, baking soda, and salt to the bowl. Mix on low speed until just combined then fold in the vegan chocolate chips with a spatula. Do not overmix the dough once the flour is added.
Scoop Bake and Cool
Scoop rounded tablespoons of dough onto the prepared baking sheets spacing them 2 inches apart. Bake for 10 to 12 minutes until the edges are golden but the centers look slightly underdone. Cool on the pan for 5 minutes before transferring to a wire rack.
Substitutions
Common mistakes
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