Soft and Chewy Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted vegan butter or margarine, room temperature
- 1/4 cup white sugar
- 3/4 cup muscovado or coconut sugar
- 2 teaspoons vanilla extract
- 1 flaxseed egg (1 tablespoon flaxseed meal and 3 tablespoons water)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
Preparation
Prepare the flaxseed egg by mixing 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit in the fridge for 15 minutes
Mix together the salt, baking soda, and flour in a bowl until evenly distributed, then set aside.
Add brown sugar, white sugar, and softened vegan butter to a bowl of a stand mixer and blend on medium speed until light and fluffy, about 3-5 minutes.
Add the flaxseed egg and vanilla extract one at a time, ensuring each is fully incorporated before adding the next.
Turn the mixer off and scrape down the bowl, then add the dry ingredients a little at a time on low speed.
Finally, add the chocolate chips until fully incorporated.
Cover the bowl with plastic wrap and refrigerate overnight to allow flavors to meld.
The next day, let the dough sit on the countertop for 2-5 minutes.
Preheat the oven to 190 degrees Celsius.
Roll the dough into tight balls 1 to 2 inches in diameter and place them on a lined baking tray 2 inches apart.
Bake for 10-12 minutes; do not overbake. Remove when edges are slightly browning and let them set on a cooling tray to stay soft and chewy.
Enjoy with your favorite plant-based milk.
