Vegan Chocolate Chip Cookies
Ingredients
Dry
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet
- 2 flax eggs (2 tablespoons ground flaxmeal and 6 tablespoons water, refrigerated for 10 minutes to thicken)
- 1/2 cup melted Miyoko's Creamery vegan butter
- 1 cup sugar (coconut sugar used)
- 1 teaspoon vanilla extract
- 1/3 cup almond milk
Add-ins
- Vegan chocolate chips
Preparation
Prepare the flax eggs and preheat the oven to 350°F first.
Mix the dry ingredients in one bowl and the wet ingredients in another, then gradually combine the dry into the wet to form the batter, adding the desired amount of vegan chocolate chips.
Roll the dough into balls and place them on a parchment-lined baking tray.
Flatten each ball with your thumb or a spoon and press additional chocolate chips into the top of the dough.
Bake for 12 to 14 minutes at 350°F.
