Chocolate Chip Cookies

Recipes

Chocolate Chip Cookies

These cookies are quick and easy to make and won't last long on the plate. They are deliciously soft and chewy. No one will ever believe that they're vegan, Best of all, this recipe requires no chilling before baking and they are made in one bowl. You can use non-dairy semi-sweet, dark chocolate, or even a combination of the two. Either way, they are a delicious sweet treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 tbsp ground flaxseed
  • 2.5 tbsp water
  • 1/2 cup vegan butter slightly softened to room temp
  • 3/4 cup light brown sugar organic
  • 1/2 cup cane sugar organic
  • 1 tbsp pure vanilla extract
  • 1-1/2 cup all purpose flour unbleached
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup non-dairy dark chocolate chips or non-dairy semi-sweet

Instructions
 

  • Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or lightly spray with oil.
  • Mix the ground flaxseed and water in a small bowl and set aside to thicken.
  • In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat vegan butter and brown sugar for 1-2 minutes until creamy.
  • Add the vanilla and the flax egg and mix to combine.
  • Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
  • Add in the chocolate chips to incorporate, either by hand or using the mixer.
  • Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly colored.
  • Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.

Notes

Cookies will stay fresh for 3-4 days, if they last that long.
TIP: Freeze cookie dough balls to have on hand to make just a few cookies at a time! Simply cook for 1-2 minutes more, no need to thaw.
May substitute unrefined coconut oil for the vegan butter if desired. Just make sure it’s not melted, you want it to be semi-firm.
If you don’t like salt in your cookies or your vegan butter is very salty already, you may omit the salt.
Recipe inspired by https://sallysbakingaddiction.com
Keyword chocolate chip cookies, cookies, vegan