Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies that bake with crisp edges and gooey centers. Easy method, pantry staples, and freezer friendly.
Servings: 18 cookies
Calories: 182kcal
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
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil.
- Mix flax seed and water in a small bowl; set aside.
- In another bowl, combine flour, baking soda, and salt; set aside.
- Cream butter and both sugars with a whisk for 2 minutes until light and fluffy. Stir in flax mixture and vanilla.
- Add flour mixture and stir gently with a spatula until just combined. Fold in chocolate chips.
- 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.
- Cool 5 minutes on the sheet, then transfer to a wire rack. Let cool at least 10 minutes before enjoying.
Equipment
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Baking sheet
- Parchment paper
- Wire rack
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