Hannah is the best-selling cookbook author of ‘The Two Spoons Cookbook’ and food blogger. Her goal is to share recipes that are simple to make and full of flavour, with ingredients that are accessible no matter where you live. In this article, she shares her recipe for Vegan Chocolate Chip Cookies.
Table of Contents
These vegan chocolate chip cookies are soft, chewy, and chocolate-loaded! Crispy on the edges and lightly golden brown. 1-bowl recipe and made with less than 10 pantry staple ingredients!
Ingredients You’ll Need
- Ground flax
- Water
- Vegan butter (soft)
- Brown sugar
- White sugar
- Vanilla
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Vegan semi-sweet chocolate bar
- Vegan semi-sweet chocolate chips
How To Make This Chocolate Chip Cookies
Step 1: Preparing the Oven and Flax Egg
Preheat oven to 350F/180C. Line two baking sheets with parchment paper. Make the flax egg by combining the ground flax and water in a small bowl. Set aside.
Cream together the vegan butter, brown sugar, and white sugar with a hand mixer on medium speed until combined.
Step 2: Incorporating Flax Egg and Dry Ingredients
Add the flax egg and vanilla and mix together on medium speed until smooth.
Bit-by-it, add the all-purpose flour and mix to combine, add the cornstarch, baking soda, and salt, and mix again on medium speed to combine.
Step 3: Adding Chocolate Chips and Baking the Cookies
Fold in the chocolate chunks and chocolate chips. Scoop two tablespoons of the dough and roll into a ball. Place on the baking sheet.
Continue until you’ve used all the dough. Bake the cookies until lightly golden brown on the top, 8-10 minutes. Let cool for 5 minutes, and transfer to a cooling rack.
Vegan Chocolate Chip Cookies – Recipe Card
Best Vegan Chocolate Chip Cookies
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- 1/2 cup vegan butter soft
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 vegan semi-sweet chocolate bar 4 oz chopped into chunks
- 1/3 cup vegan semi-sweet chocolate chips
Instructions
- Preheat oven to 350F/180C. Line two baking sheets with parchment paper. Make the flax egg by combining the ground flax and water in a small bowl. Set aside.
- Cream together the vegan butter, brown sugar and white sugar with a hand mixer on medium speed until combined.
- Add the flax egg and vanilla and mix together on medium speed until smooth.
- Bit-by-it, add the all-purpose flour and mix to combine, add the cornstarch, baking soda and salt, mix again on medium speed to combine.
- Fold in the chocolate chunks and chocolate chips. Scoop two tablespoons of the dough and roll into a ball. Place on the baking sheet. Continue until you've used all the dough. Bake the cookies until lightly golden brown on the top, 8-10 minutes. Let cool for 5 minutes, transfer to a cooling rack.
Notes
- These cookies can be frozen for up to 3 months. Store in an air-tight container.
- You can also freeze the cookie dough for up to 3 months (stored in an air-tight container) and let thaw before rolling it into balls and baking.
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More Vegan Recipes You Might Like
If you enjoyed this Chocolate Chip Cookies recipe, you might also like this Vegan Mousse au Chocolat from the same author. Click here to get the recipe.
Connect with Hannah on Instagram and at twospoons.ca
