'Perfect' Vegan Chocolate Chip Cookies Recipe
These perfect vegan cookies are delicious, chewy and chocked full of chocolate chips. Absolutely divine and veganized for plant-based cookie lovers!
Servings: 18 Servings
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 1/2 cups all-purpose flour see notes below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan butter room temperature or chilled
- 1/2 cup organic brown sugar
- 6 tablespoons organic granulated sugar
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups vegan chocolate chips add more if you want more chocolatey chips or you can use chocolate chunks
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper).
- Make the flax egg by stirring the ground flax and water together in a small bowl. Set aside to thicken for 5 minutes.
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the flax egg, almond milk and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and mix until incorporated. Dough will be thick.
- Using a small, medium or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned. The cookies will seem soft but don’t worry, they will firm up while they cool.
- Small cookies bake 10 minutes
- Medium to Large cookies bake 13-15 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Notes
- Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.Make sure your baking soda is not expired.
- Chocolate Chip Tips: If you're in chocoholic mode, go a full 2 1/4 cups of chocolate chips.