Best Vegan Chocolate Chip Cookies
Ingredients
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter or margarine, room temperature
- 1/2 cup packed dark brown sugar
- 1/3 cup vegan granulated sugar or coconut sugar
- 1 tsp pure vanilla extract
- 1 cup non-dairy chocolate chips
Preparation
Preheat oven to 350°F. Place a piece of parchment or a silicone liner over a baking sheet, or lightly oil the pan.
Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
Combine the flour, baking soda, and salt in another bowl. Set aside.
Place the room-temperature vegan butter or margarine in another bowl (if you only have margarine, warm in the microwave for about 15-20 seconds). Add the sugars and whisk vigorously for about 2 minutes. The mixture should become light and fluffy and take on a light beige color.
Add the flax egg and the vanilla to the butter mixture, and whisk well until combined.
Add the dry flour mixture to the wet mixture, and stir together with a rubber spatula or wooden spoon just until combined – do not overmix.
Add the chocolate chips and gently fold into the batter.
Drop by heaping tablespoonfuls onto the prepared baking sheet. Bake for 12-14 minutes (to prevent burning I check often, and rotate if oven normally needs this) until just barely beginning to brown on the bottom. They will look underdone on top.
Remove from the oven and let cool on the baking sheet for about 5 minutes.
Transfer to a wire cooling rack and let cool 10 minutes before enjoying – if you can wait that long.
