Best Vegan Chocolate Chip Cookies
Simply Irresistible: Vegan Chocolate Chip Cookies. Loaded with chocolate and requiring less than 10 common pantry ingredients, this 1-bowl recipe delivers a delightful treat. Achieve the ideal balance of crisp edges and golden-brown tops in a quick 8-minute bake. You can even freeze the cookies or dough for future cravings. A go-to recipe for all cookie enthusiasts seeking a dairy-free, mouthwatering delight!
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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.
Tried this recipe?Let us know how it was!