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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Vegan chocolate chip cookies that are soft, chewy, and 100% plant based. Dairy free and egg free.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 25 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 tbsp ground flaxseed plus 3 tbsp warm water
  • 1/2 cup vegan butter melted and cooled
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup vegan chocolate chips
  • 1/2 cup vegan chocolate chunks optional for gooier pools
  • 1 tsp flaky sea salt for topping

Method
 

  1. **Prep.** Heat oven to 350F. Line 2 sheet pans with parchment.
  2. **Flax.** Whisk flax and warm water. Let sit 5 minutes until gelled.
  3. **Wet.** In a large bowl, whisk melted vegan butter, brown sugar, granulated sugar, and vanilla. Stir in flax egg.
  4. **Dry.** Add flour, baking soda, baking powder, and salt. Stir until just combined. Fold in chocolate chips and chunks.
  5. **Scoop.** Scoop 2 tbsp rounds onto sheet pans, 2 inches apart. Flatten slightly. Sprinkle with flaky salt.
  6. **Bake.** Bake 10 to 11 minutes until edges are golden and centers look slightly underdone. Cool on the pan 5 minutes before moving to a rack.

Notes

Use melted, not creamed, vegan butter for chewy cookies. Vegan swap: flax egg replaces the egg and vegan butter replaces dairy butter here. Store in an airtight container at room temperature for up to 5 days.