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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies that bake with crisp edges and gooey centers. Easy method, pantry staples, and freezer friendly.
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Prep Time:8 minutes
Cook Time:13 minutes
Total Time:21 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, Vegan
Servings: 18 cookies
Calories: 182kcal

Equipment

  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Baking sheet
  • Parchment paper
  • Wire rack

Ingredients

For the cookies

  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegan butter Earth Balance, original (not whipped)
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup non-dairy chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil.
  2. Mix flax seed and water in a small bowl; set aside.
  3. In another bowl, combine flour, baking soda, and salt; set aside.
  4. Cream butter and both sugars with a whisk for 2 minutes until light and fluffy. Stir in flax mixture and vanilla.
  5. Add flour mixture and stir gently with a spatula until just combined. Fold in chocolate chips.
  6. Drop heaping tablespoons of dough on the sheet. Bake 12–14 minutes, rotating once, until bottoms just start to brown. Tops will look underdone—this is correct.
  7. Cool 5 minutes on the sheet, then transfer to a wire rack. Let cool at least 10 minutes before enjoying.

Notes

If you prefer less sweet cookies, reduce the brown sugar to 1/3 cup. Kirkland brand chocolate chips are a great fair-trade option.

Nutrition

Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 105mg | Potassium: 65mg | Fiber: 1.5g | Sugar: 15g | Vitamin A: 160IU | Calcium: 12mg | Iron: 1mg