Perfectly Chewy Vegan Chocolate Chip Cookies
Perfectly chewy vegan chocolate chip cookies with soft centers, crisp edges, and warm, familiar flavour that will never disappoint. They’re easy to make, ready in under 30 minutes, and consistently reliable, making cookies that are golden, ooey gooey, and sure to disappear fast! Dairy-free and egg-free, these cookies are so irresistible that everyone will request you make them again and again!
Servings: 27
Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 ½ cups + 2 tablespoons (203g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted vegan butter (softened)
- ⅔ cup (134g) light brown sugar
- ⅓ cup (67g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ - 1 cup (135g -180g) vegan chocolate chips (Use ¾ cup if you prefer fewer chocolate chips in each cookie, use 1 cup if you like lots in each cookie.)
Instructions
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a small bowl, add the flour, baking soda, and salt. Whisk well to combine and set aside.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, blend again for 1 minute.
- Gradually add the flour mixture to the butter mixture, mixing on low speed with your electric mixer or a wooden spoon until a soft, sticky dough forms. Don't overmix.
- Add chocolate chips and stir until they have combined evenly throughout the dough.
- Using a medium-sized cookie scoop (or a tablespoon), scoop the dough and place it on the cookie sheet. Don't press the cookie dough down.
- Bake for 9 minutes.
- Remove from the oven and let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will look underbaked, that's okay, they will finish baking as they rest on the cookie sheet.
- Transfer the cookies to a cooling rack.
Notes
- Please read all of the information above, as well as the notes below before making this recipe.
- This recipe makes 27 cookies when using a medium cookie scoop. A medium scoop holds 1.5 tablespoons of dough. If you don’t have a scoop, just measure out 1.5 tablespoons for each cookie to get the same amount. If you make them smaller or larger than this, the baking time will need to be adjusted accordingly.
- Store your cookies for up to five days in an airtight container at room temperature. After 2-3 days, they will start to dry out and become crisper.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw at room temperature.
- Freeze cookie dough for later: Scoop the dough balls onto a parchment-lined sheet or plate and freeze until solid. Transfer to an airtight, freezer-safe container and freeze for up to 2 months.
- To bake after thawing: Place the frozen dough balls on a cookie sheet and let them thaw for about 30 minutes. While they thaw, heat the oven to 350°F (177°C). Once thawed, continue at step 9.
- To bake straight from the freezer: Place the frozen dough balls directly on a cookie sheet. Bake in a preheated oven (350°F (177°C)) for 10 to 11 minutes, then continue at step 10.
- Nutrition info is based on 1 of 27 cookies with the recipe made as written, using ¾ cups chocolate chips, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Sodium: 58mg | Potassium: 38mg | Fiber: 0.6g | Sugar: 10g | Vitamin A: 63IU | Calcium: 8mg | Iron: 1mg
