Vegan Chocolate Chip Cookies
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!
24small cookies
24small cookies
  1. Preheat the oven to 350ยบ F and line two cookie sheets with parchment paper, or one large baking sheet.
  2. Make your flax egg by mixing the ground flax seed and water together in a small bowl, and set aside for 5 minutes.
  3. 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.
  4. Add the Vanilla and the flax egg that is now ready, and combine all the wet ingredients together.
  5. 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.
  6. Add in the chocolate chips or chocolate chunks, and mix until evenly distributed throughout the cookie batter.
  7. Roll the dough into balls, using roughly 2 tbsp of dough for each.
  8. 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.
  9. Do not over bake these cookies, they will be light in color with brown bottoms.
  10. Let the cookies cool on the baking sheet for a few minutes until they are easy to move, then place on a cooking rack.
Recipe Notes

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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