Perfect Vegan Chocolate Chip Cookies

Ingredients

• 1 tbsp ground flaxseed (golden flaxseed recommended for lighter color)
• 2.5 tbsp water (to mix with flaxseed)
• 0.5 cup vegan butter (softened to room temperature; if using unsalted, increase salt in recipe to 3/4 tsp)
• 1.25 cup light brown sugar (packed; dark brown sugar can be used but will result in a darker cookie)
• 2 tsp pure vanilla extract
• 1.5 cup all purpose flour (can substitute with a gluten-free flour blend)
• 2 tsp cornstarch (helps with chewiness; may substitute with tapioca or arrowroot starch)
• 1 tsp baking soda
• 0.25 tsp salt (use 3/4 tsp if using unsalted vegan butter)
• 1 cup vegan chocolate chips (milk or dark chocolate variety)

Steps

1. 1

   Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone mats, or alternatively spray them with oil.

2. 2

   Mix the ground flaxseed and water in a small bowl and set aside for a few minutes to thicken into a 'flax egg'.

3. 3

   In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and packed brown sugar for 1-2 minutes until the mixture is creamy and well-combined.

4. 4

   Add the vanilla extract and the prepared flax egg to the butter mixture and mix until fully incorporated.

5. 5

   Stop the mixer and add the flour to the bowl. Sprinkle the cornstarch, baking soda, and salt directly on top of the flour.

6. 6

   Turn the mixer on low speed and mix until the dry ingredients are just combined with the wet ingredients; do not overmix.

7. 7

   Add in the vegan chocolate chips and stir them in by hand or using the mixer on low until evenly distributed.

8. 8

   Roll the dough into balls, approximately 1-2 tablespoons each. Place them on the prepared cookie sheets.

9. 9

   Bake for 10 minutes (or 12 minutes for larger cookies) until the edges are barely golden. The cookies should still look puffy and lightly colored; do not overbake.

10. 10

    Let the cookies cool on the cookie sheet for 5 minutes to firm up, then transfer them to a cooling rack to finish cooling. They will continue to firm up and reach a chewy texture as they cool.

Notes

For thicker cookies, you can chill the dough for 15-30 minutes before rolling into balls. If using unsalted vegan butter, increase the salt to 3/4 teaspoon. Golden flaxseed is recommended if you want the flax to be less visible in the final cookie. A pinch of sea salt on top before baking can enhance the chocolate flavor.

Nutrition per serving

• dessert
• vegan
• vegetarian
• dairy-free
• egg-free
• cookies
• baked
• chocolate