Chocolate Chip Cookies - A Vegan Recipe
While maintaining a healthy diet, every once in a while you will probably want a sweet treat. Rather than feel the urge to sneak in a cheat snack, try this recipe for an all time favorite: Vegan Chocolate Chip Cookies!
Ingredients
Flax Egg - this will be your egg substitute, it will help to keep the cookies together and make them soft and chewy. Combine 1.5 tablespoons of ground flaxseed with 3 tablespoons of water or almond milk. If you want to use something similar to an egg, we recommend using the vegan brand JUST egg.
Vegan Butter - the butter is necessary to get the texture right and keeps the cookies soft. You can also use coconut oil but the taste and texture will really change, so we recommend using Miyoko’s vegan butter. The recipe calls for ½ cup of room temperature butter.
Brown Sugar - brown sugar is the best for baking because it already has a very soft texture and wonderful flavor. Coconut sugar can be used as well. Add 1 ¼ cup of sugar.
Vanilla - pure vanilla extract will help to give the cookie flavor profile some depth. Use 2 teaspoons.
Chocolate Chips - there are a few brands of non-dairy chocolate chips we’d recommend. Enjoy Life, Equal Exchange, Endangered Species and Pascha are a few of our favorites. Make sure they are sweet though, as chocolate chips can be bitter. Use about 1 ¼ to 1 ½ cups of sweet chocolate chips.
Flour - you don't have to be too picky about the type of flour to use, all purpose flour works well. Or if you want, you can use acorn or coconut flour. Use about 1 ½ cups.
Salt - add ¼ teaspoon of Himalayan Pink Salt. You may want to sprinkle a little on the cookies once they come out of the oven as well for a sweet/salty contrast.
Baking Soda - 1 teaspoon of baking soda
Cornstarch - 2 teaspoons of cornstarch
Directions
Preheat the oven to 350 degrees F and line a few baking pans with parchment paper. You can spray them with coconut baking spray to help the cookies lift.
Mix the ground flaxseed and water in a small bowl and set aside to thicken up, it will take about 3 minutes. If you are using JUST egg, simply add to the mix
In a large bowl using a handheld or stand blender with the paddle attachment, mix the softenend butter and brown sugar for 1-2 minutes until creamy.
Add the vanilla and the flax egg mixture and beat until smooth.
Next, stop the mixer and add the flour, cornstarch, baking soda and salt. Turn the mixer on low speed, and mix until just combined.
Add in the chocolate chips next, a little at a time to make sure they mix evenly.
Roll the dough into balls, about 2 tablespoons each. Place on the pans and bake for 10 minutes until they are slightly golden around the edges. For larger cookies use 3-4 tablespoons and bake for 12 minutes. After the time is up pull the cookies out. They may look underdone but will firm up as they cool. Do not overbake!
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack if you have one. You can sprinkle a little extra salt if preferred here.
Pair with a cool glass of almond milk and vegan ice cream. Enjoy!
