These cookies are so gooey and soft, you won’t be able to eat just one! These are not fat free, but they are worth it! The best part is that they stay soft, even when cooled. If you like crispy cookies, this recipe is not for you! They are so yummy without being OVER sweet and greasy. Make them in 25 minutes for a special after dinner treat!
These cookies are soft and pillowy and chocolatey. They are so yummy without being OVER sweet and greasy. Made in 25 minutes from start to finish, they are a perfect last minute treat after dinner. They stay soft even when cooled, so they are perfect the next day!
- 1 tbsp Ground Flax Seed
- 3 tbsp Water
- 1/2 cup Vegan Butter (8 tbsp) Slightly softened, I used Earth Balance
- 3/4 cup Agave or Maple Syrup (You could use Sugar if you prefer, but may need to adjust the amount of flour used)
- 2 tsp Pure Vanilla Extract
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 1/2 cup Vegan Chocolate Chips You can also chop up a Vegan Chocolate bar into chunks.
- Preheat the oven to 350º F and line two cookie sheets with parchment paper, or one large baking sheet.
- Make your flax egg by mixing the ground flax seed and water together in a small bowl, and set aside for 5 minutes.
- In a stand mixer, with the paddle attachment, beat the softened vegan butter and sugar or agave/maple syrup for 1-2 minutes. You can also do this with a handheld mixer in a large bowl.
- Add the Vanilla and the flax egg that is now ready, and combine all the wet ingredients together.
- Next, add all the dry ingredients to the mixer and mix on low speed (or by using a spoon in the large bowl) until JUST combined.
- Add in the chocolate chips or chocolate chunks, and mix until evenly distributed throughout the cookie batter.
- Roll the dough into balls, using roughly 2 tbsp of dough for each.
- Place the dough balls onto the cookie sheets and bake in the oven for 10-13 minutes, until the edges are browned slightly. This will vary depending on your oven.
- Do not over bake these cookies, they will be light in color with brown bottoms.
- Let the cookies cool on the baking sheet for a few minutes until they are easy to move, then place on a cooking rack.
Cookies should last in a container for 3-4 days.
You CAN freeze the cookie dough balls and bake at a later date. Just add a minute or two onto the cooking time, cook straight from frozen!
Recipe adapted from Nora Cooks
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